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Carmella’s Croutons

A bowl of croutons.

Made With Love in Carmella’s Kitchen

Cooking was more than a tradition in Carmella’s home.

It was the heart of the family and a connection to the community. Recipes were handed down through generations, and all dishes were made from scratch, from the pastas to the sauces. Even the croutons had to be prepared specially to be worthy of homemade soups. Carmella recently showed friends and neighbors at Blue Bell Place how the world’s best croutons are made.

First, Carmella shopped for all the best fresh ingredients. She felt right at home in the community’s kitchen and, when she started cooking, the aroma wafted downstairs to the lobby. Mouths started watering instantly. Carmella then individually bagged portions of croutons to hand out to anybody who wanted to top off their soup in the dining room.

Bella, who is Carmella’s daughter, says that this is typical of her mother. Cooking is a passion she’s always loved sharing.

“I learned to cook by watching my mother,” she says, “and she learned watching hers. It smelled heavenly when they were cooking.”

Everybody got into the act, too, according to Bella.

“The neighbors would gather in our house to make 40 or 50 pizzas on Tuesdays for bingo at the church. They would make 100 pizzas a week during Lent.”

Carmella’s rule is “Never buy a store-bought cake. Make your own.” Clearly, that goes for croutons, too.

Carmella is cooking.

Croutons

Ingredients

  • White bread, day-old is ideal, crusts removed and cut into 1-inch cubes, about 3 cups
  • 2 large eggs
  • 2–3 Tbsp chicken or vegetable broth
  • 1 tsp Italian seasoning
  • 1 Tbsp Pecorino Romano, finely grated
  • 1/3 cup panko breadcrumbs
  • Salt and black pepper, to taste
  • Neutral oil (like avocado, canola, or sunflower oil), enough to coat the bottom of your pan

Directions

Makes about 3 cups

Make the Egg Coating: In a large mixing bowl, whisk together the eggs, broth, Italian seasoning, Pecorino Romano, a pinch of salt, and black pepper to taste.

Coat the Cubes: Gently toss the bread cubes in with the egg mixture. Stir carefully to coat each cube without mashing the bread.

Sprinkle the panko over the mixture and gently toss again. The panko will cling to the eggy coating and help create a crispy exterior.

Pan-Fry: Heat a skillet over medium heat and add just enough oil to lightly coat the bottom.

When the oil is hot, add a handful of the coated cubes (don't overcrowd). Let them sizzle until golden brown on each side — about 2 minutes per side, using tongs or a spatula to turn them gently.

Drain and Cool: Transfer the croutons to a paper towel-lined plate. Let them drain and cool slightly — they’ll crisp up more as they rest.

Tips

  • Work in batches so you don’t steam the cubes.
  • Want to make them cheesier? Sprinkle on a little extra Pecorino while they're still hot.
  • These are also delicious tossed into soups, salads, or eaten warm as a snack.
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