Potato bread cubes are a fantastic way to use up slightly stale potato bread, transforming it into golden, crunchy croutons that add texture and flavor to salads, soups, and casseroles. This recipe is simple, versatile, and far better than anything you can buy in a store. The natural moisture and slight sweetness of potato bread create a crouton that is crisp on the outside with a pleasantly tender center.
Ingredients
- 6 cups (about 280 g) potato bread, cut into 1-inch (2.5 cm) cubes
- 1/4 cup (60 ml) olive oil, or melted butter
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon (5 g) fresh parsley, finely chopped (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, combine the olive oil, garlic powder, onion powder, salt, and black pepper. Whisk to blend.
- Add the potato bread cubes to the bowl and toss gently until every cube is coated with the oil and seasoning mixture. Be careful not to crush the bread.
- Spread the seasoned bread cubes in a single, even layer on the prepared baking sheet. Do not overcrowd; use two sheets if necessary.
- Bake for 15 minutes, then stir the cubes and rotate the baking sheet. Continue baking for another 10-15 minutes, or until the croutons are golden brown and crisp. The exact time will depend on the moisture content of your bread.
- Remove from the oven and let cool completely on the baking sheet. They will continue to crisp up as they cool. If using fresh parsley, toss the warm croutons with it after baking.
Tips
- Bread freshness: Slightly stale bread works best because it holds its shape and absorbs the oil evenly. If your bread is very fresh, you can leave the cubes out on a baking sheet for an hour to dry out a bit.
- Cut evenly: Try to cut the bread into uniform cubes so they bake evenly. Smaller cubes (3/4 inch) will cook faster and be crunchier; larger cubes (1 1/2 inches) will have a softer center.
- Seasoning variations: Feel free to swap the garlic and onion powder for other seasonings like Italian herbs, smoked paprika, or a pinch of cayenne for heat. Add grated Parmesan cheese in the last 5 minutes of baking for a cheesy version.
- Don’t skip stirring: Stirring halfway through baking ensures even browning and prevents the edges from burning while the centers remain soft.
Serving Suggestions
These potato bread croutons are perfect on a classic Caesar salad or a fresh garden salad. They also make a wonderful topping for creamy soups like tomato, butternut squash, or potato leek. You can even use them as a crunchy stuffing for roasted chicken or as a garnish for casseroles.
Variations
- Garlic Parmesan: Add 1/4 cup (25 g) grated Parmesan cheese and 1 teaspoon of minced fresh garlic to the oil mixture. Bake as directed, but add the cheese in the last 5 minutes to avoid burning.
- Herb and Lemon: Add the zest of one lemon and 1 teaspoon of dried thyme or rosemary to the oil. After baking, toss with fresh chopped herbs like dill or chives.
- Spicy: Add 1/2 teaspoon of red pepper flakes or a pinch of cayenne pepper to the oil for a kick.
- Sweet Version: For a dessert or brunch twist, toss the cubes with melted butter, cinnamon, and sugar, then bake until crisp. Serve over yogurt or ice cream.
Storage and Reheating
Store leftover croutons in an airtight container at room temperature for up to 3 days. To refresh them, spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until crisp again. You can also freeze them in a zip-top bag for up to 3 months; reheat directly from frozen in the oven.
Frequently Asked Questions
Can I use any type of bread? Yes, you can use white, sourdough, or whole wheat bread, but potato bread gives a unique soft interior and slight sweetness. Gluten-free bread also works, but may need a shorter baking time.
Why are my croutons soggy? Soggy croutons usually mean the bread was too fresh or the cubes were too large. Ensure you use slightly stale bread and cut them into 1-inch cubes. Also, make sure they are in a single layer on the baking sheet so they can crisp up properly.
Can I make these in an air fryer? Absolutely! Preheat the air fryer to 375°F (190°C), place the seasoned cubes in the basket in a single layer, and cook for 5-7 minutes, shaking the basket halfway through. Watch them closely as they can burn quickly.
How can I make them without oil? For an oil-free version, you can bake the cubes plain, but they will be drier and less flavorful. You can spray them with a little cooking spray or use a light mist of water and seasonings to help the spices stick.
Can I use these for stuffing? Yes, these croutons are excellent for stuffing. They hold up well to liquid. If using for stuffing, you may want to reduce the baking time by 5 minutes so they are slightly less crisp, as they will absorb the broth during baking.
What if I don’t have garlic powder? You can use 1-2 cloves of fresh garlic, minced finely, but be aware it can burn more easily. Add it to the oil and let it sit for 10 minutes before tossing with the bread, or use a pinch of garlic salt (reduce the regular salt accordingly).
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