Croutons. Those golden little nuggets of bread that add texture and flavor to any salad. Store-bought options can be bland, greasy, or packed with unwanted ingredients. Got some day old bread or have a homemade bread recipe that gave you some trouble? With simple ingredients, making Easy Garlic Herb Croutons couldn’t be easier!
Why homemade croutons are worth making…
Forget about boring salads. Nothing beats the taste and texture of freshly baked croutons. These come together in minutes, using simple ingredients you probably already have on hand and they are just what you need! No fancy equipment needed, just a baking sheet and your oven.
You can customize the size and shape to your liking, whether you prefer bite-sized cubes or larger chunks. Prefer them crispy on the outside, but chewy on the inside? Bake them for less time. Like them extra crispy, just bake a little longer.
Once you try homemade croutons, you’ll never want to go back to the store-bought version. Now, here comes the hard part, waiting for them to cool. I know, I know, it’s tempting to dive right in, but trust me, it’s worth the wait. Once they’ve cooled slightly, toss a handful onto your favorite salad or soup, and ENJOY!
What You’ll Need:
Bread- Preferably something sturdy like Sourdough, French, or Butter Bread but anything that you prefer. If you make your own bread, then this is a great time to use up anything that isn’t at it’s peak freshness or one of those baking flops.
Unsalted Butter & Olive Oil- Butter AND olive oil is essential for achieving that golden, crispy exterior.
Italian Seasoning- This a blend of dried herbs without any salt added. Feel free to use any dried herb you prefer in its place as an equal swap.
Granulated Garlic- Fresh garlic can burn easily when being cooked or baked so I stick with dried here.
Salt– I love to use pink Himalayan or a sea salt.
Parchment Paper- optional for lining the sheet pan.
More than just salads!
Think croutons are just for salads? Think again! Sprinkle them over soups, use them as a topping for pastas or rice bowls with your favorite grilled protein. They’re even delicious snacked on straight from the pan!
- Soups & Stews: Dress up your tomato soup or creamy bisques with a sprinkle of garlicky croutons. Making a hearty beef stew? These pair perfectly!
- Creative Dipping: Use them for scooping up hummus, guacamole, or even your favorite cheese dip.
- Stuffing: Whip up a batch of this to make your next stuffing recipe.
- Snacks: Enjoy them plain or drizzle with olive oil and spices for a crunchy healthy snack. Much better for you than processed potato chips.
Customize it!
Want a spicy kick? Add a pinch of red pepper flakes or cayenne pepper. Love cheese? Grate some Parmesan cheese over the bread cubes before the last half of baking. Feeling adventurous? Swap out the Italian seasoning for dried rosemary or thyme. Tailor the croutons to your exact taste preferences. Make them your own!
Looking for more PANTRY STAPLE recipes? Check these out!
5-Minute Creamy Maple Dijon Dressing & Marinade
The Perfect Homemade Honey Mustard Dressing
Homemade Cajun-Style Spice Blend for Soups, Rubs, and More
If you try my Easy Garlic Herb Croutons. Comment & rate below. You can also find me on Facebook & Pinterest!
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Easy Garlic Herb Croutons
Equipment
- 1 Large Baking Sheet
- 1 Large Mixing Bowl
- Parchment Paper optional
Ingredients
- 12 oz/8 cups day old bread of your choice, cubed. SEE NOTES BELOW
- 1/4 cup unsalted butter, melted.
- 1/4 cup olive oil
- 1-1/2 teaspoons Italian seasoning, salt free.
- 1 teaspoon granulated garlic
- 3/4 to 1 teaspoon salt, or to taste.
Instructions
- Pre-heat the oven to 350 F. Line a large baking sheet with parchment paper.
- In a small mixing bowl, combine the butter, oil, seasoning, salt, and garlic powder. Stir to combine. Set aside.
- In a large mixing bowl, add in the cubed bread and drizzle in the butter mixture, Gently mix until well combined.
- Bake for 20-25 minutes. Cool completely then store in an air-tight container for up to 2 weeks in the fridge. It can also be frozen for up to 3 months.
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