Garlic Croutons

Garlic Croutons

Garlic Croutons are a simple way to use up stale bread for a tasty salad topper! I make croutons almost every week. They are the little crunchy building blocks that lift salads, soups, and bowls from “fine” to “memorable.” These garlic-butter croutons are straightforward: only a few steps, pantry-friendly seasonings, and a short bake to golden perfection.

Also, the method asks you to toss the cubes during baking. That little bit of attention yields even browning and prevents burned edges while keeping centers perfectly crunchy. The butter and olive oil combo gives a rich flavor and sturdy crunch, while grated garlic layers fresh aromatics into every bite. Below you’ll find the exact ingredient list and step-by-step directions I follow.

Ingredients

4 cups Day old bread (Sourdough preferred, but anything works!)
¼ cup butter
¼ cup olive oil
2 cloves garlic grated
1 Tbsp Italian seasoning
½ tsp Garlic powder
1 tsp sea salt
½ tsp paprika
cracked black pepper, to taste

Instructions

Preheat oven to 190c. Line a large baking sheet with baking paper. Cut bread into bite size cubes, about 1 – 1½ cm. Add bread cubes to a large mixing bowl, and drizzle with the olive oil, tossing to coat it well. Sprinkle with the seasonings, and toss to coat again, use your hands if needed! Spread the cubes out in a single layer, on the paper lined baking sheet. Bake until golden brown, in preheated oven for 15 – 20 minutes, tossing halfway through. Make sure to be keeping an eye on them so they don’t burn!! Remove from oven, and cool completely. Store in an airtight container, for up to a month. Enjoy with your favorite soups and salads!

Notes

To grate my garlic, I use a microplane. It will give you a fine smooth grate. If you forget to leave your bread out overnight don’t worry about it! It just might take a few minutes longer to get the dried-out crunch you want.

Please follow & like us: