Pumpernickel Croutons
Make these Pumpernickel Croutons with just 2 ingredients! They are a flavorful and crunchy topping for soups and salads alike.
Equipment
- 1 Large Mixing Bowl
- 1 Rimmed baking sheet
Ingredients
- 4 cups cubed pumpernickel bread about 4-5 slices
- 4 Tablespoons unsalted butter melted
Instructions
- Preheat the oven to 375°F and place the oven racks in the center.
- Add your cubed pumpernickel bread to a large bowl.
- Pour the melted butter over the bread cubes and give them a good toss until each piece is well-coated.
- Arrange the bread in a single layer on a baking sheet.
- Bake for 15-20 minutes, stirring halfway through, until the croutons are crunchy.
- Let the croutons cool on the baking sheet.
Notes
Storage and Freezing Instructions
Storage: Store leftover croutons in an airtight container or plastic bag at room temperature for up to 1 week. These croutons also make a great snack right out of the container!
Freezing: For longer storage, freeze the croutons in a plastic bag or airtight container. They’ll stay fresh for up to 3 months, making them easy to grab as a quick topping.
Natalie's Pro Tip
To make the most out of these delicious croutons, use a loaf of pumpernickel bread that’s slightly stale! Stale bread holds its shape better and results in croutons with a delightful crunch. And if you love a little extra flavor, toss in a sprinkle of kosher salt or garlic salt with the melted butter for an extra boost.
To make the most out of these delicious croutons, use a loaf of pumpernickel bread that’s slightly stale! Stale bread holds its shape better and results in croutons with a delightful crunch. And if you love a little extra flavor, toss in a sprinkle of kosher salt or garlic salt with the melted butter for an extra boost.
