Can be prepared in 45 minutes or less.
Ingredients
Makes about 5 cups
Preparation
In a small saucepan combine the garlic, the oregano, the basil, the thyme, 1/2 teaspoon of the salt, the pepper, and the oil and simmer the mixture for 5 minutes, and discard the garlic. In a bowl toss the bread cubes with the oil mixture, spread them in a jelly-roll pan, and bake them in ht e middle of a preheated 350°F oven for 8 minutes. Sprinkle the croutons with the Parmesan and bake them for 7 minutes more, or until they are golden. Sprinkle the croutons with the additional salt and let them cool. The croutons keep in an airtight container for 1 week. Serve the croutons as a topping for tossed green salad.
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Reviews (30)
Back to TopI made this crouton recipe with 2 modifications. I used slightly less olive oil and added 3 tablespoons of butter. It made an amazing difference.
Yvonne Marrazzo
Pennsylvania
9/6/2022
Have made this many times-- now will but extra bread just to have leftovers to make these! Eminently adaptable. Family loves!
San Francisco
San Francisco
4/19/2022
I tried these for the first time today. Had 3/4 loaf of bread leftover and I am making a Caesar salad this evening. The only thing I would change is the amount of oil. I added more as I was tossing the bread pieces with all the other ingredients because it did not seem to be enough to distribute the oil throughout. I did not add the extra salt at the end because I try to cut back on salt whenever I can. The parmesan cheese was enough for our tastes. My husband is a gourmet cook and absolutely cannot wait to taste them tonight. An added bonus is the aroma left in your kitchen!! THANK YOU FOR THIS GREAT RECIPE!
ccb
Lincoln Hills, Sacramento, CA
1/22/2022
Great way for me to use end crust of my homemade bread. These taste great on salad or as a quick little snack. I store them in the fridge.
canadiens1
Coldstream BC
12/1/2020
Love this crouton 😍😋❤️🥖
Anonymous
9/27/2020
This was a great way to use up some leftover sliced bagette. I'll certainly be making this again.
oldhousepoor
Omaha, NE
4/21/2018
I made these for my boyfriend when we first started dating, and now every time I need to show him a little extra love, I make them again. They're delicious.
katbrows
CA
12/23/2017
First, I would make this recipe again with modifications. The recipe as printed was OK; correct amount of olive oil to spices. However the finished product lacked that WOW taste factor. Perhaps adding rosemary would have made a difference - I may try that next time. Comments?
pamela_maini
Boston, MA
2/29/2016
I Loved these as did my guests! The reviewer who said they were not as good as the store bought version, try mixing them longer to distribute the oils and spices more deeply. They have even been a great snack!
CookinginCincy
1/17/2016
How have I gone through life without making my own croutons? These were great!
Busy_Vicki
1/20/2012
Absolutely the best I've ever had. Could NOT stop eating them. Used in a cream of tomato soup. Thanks for the freezing tip from a reviewer below.
Anonymous
Smoky Mountains, TN
4/12/2011
These are so good & so easy. No more thrown away Artisian bread or breaking a tooth on store bought croutons. I use many different kinds of bread. Freeze beautifully!
Anonymous
SPI
10/22/2009
These croutons were delicious! I used Italian Seasoning instead of the individual spices and this worked just fine. Will definitely add this to my recipe box for future use.
Anonymous
Calgary
7/31/2006
Why would want to buy store bought when homemade is so easy & so much better!?! I agree with someone who said store bought can break a tooth. In restaurants I request no croutons. For the reason that my back teeth are in jeopardy. I've had a few restaurant salads where the croutons are crunchable. `These are so easy. So good. And crunchable. Takes minutes. The herbs add so much, that the dressing can be pretty bland. I used the grated parm cheese. From the real stuff. Not the can. So good!
Anonymous
Timbuck2
6/11/2006
Very easy, delicious way to use leftover bread. Since we don't finish a loaf before it would go stale - I usually end up putting about 1/3 in the freezer for my crouton 'stash'.
proza
Miami, FL
6/4/2006
