I learned how to make croutons when I was in 7th grade working at my uncle’s deli. Some of my job duties included making sandwiches, baking cookies, prepping salad and making seasoned garlic homemade croutons using leftover sandwich bread from the day before. Making croutons for soup and salads was a job I took very seriously customers would let my uncle know if I did a good job. Little did I know fresh daily baked croutons made everything taste so much better. Each crouton was tossed in butter, garlic powder, and parsley, then baked till golden brown.
If you’ve ever wondered what croutons are….croutons are rebaked (sometimes sauteed) cubed season bread often added to salads and soups for added texture.
Aside from being able to enjoy fresh croutons for soups and salads, I like making seasoned croutons because it helps me use up stale bread which might otherwise be tossed out. And because I hate wasting food, I will make croutons out of any leftover bread including hotdog and hamburger buns.
Honestly, how many times have you bought a box of croutons for a salad, only to let the rest of the box go stale (bye bye $3)? By making croutons at home, you can make as much as you need – which also saves money. This crouton recipe uses only a few ingredients you likely have in your cupboard and can also be used for “seasoned cubed bread” needed in stuffing recipes.
Best of all, fresh garlic croutons make a wonderful snack. Enjoy!
FOR YOUR CONSIDERATION – RELATED RECIPES TO CONSIDER
Quicker Faster No-Knead Bread
You’ll need these croutons along with this great Creamy Pesto Salad Dressing!
- 6 slices regular, gluten-free, or low-carb bread (fresh or day old), crusts trimmed and cubed
- 3 tablespoons melted butter or olive oil
- 1 teaspoon garlic powder and a pinch of salt OR ½ teaspoon garlic salt
- 1 teaspoon dried parsley flakes
- Preheat over to 300 degrees. Mix melted butter, garlic powder/salt, and parsley flakes until garlic powder is dissolved and mixture is clump free. Toss butter mixture with cubed bread in a medium bowl until cubes are evenly coated. Spread coated bread cubes on a cookie sheet in a single layer. Bake for 15 minutes and check to see if they are dry, crispy, and golden brown. Stir the croutons around and bake for an additional 15 minutes until done. Store croutons in air-tight container or ziplock bag. Enjoy!