I adore this recipe for garlic toast. It’s a fantastic method of utilizing leftover bread. The nicest part is that you can take as many pieces as you like out of the freezer and bake them right away!
| Prep Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 10 mins |
| Servings: | 18 |
| Yield: | 18 slices |
Ingredients
- ½ cup butter, softened
- ⅓ cup grated Parmesan cheese
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- 18 thick slices Italian bread
Instructions
- Mix butter, Parmesan, parsley, and garlic powder together in a bowl until well combined.
- Arrange bread slices on a large baking sheet; spread with seasoned butter. Place the baking sheet in the freezer until bread is frozen solid, about 1 hour. Transfer bread to a resealable plastic freezer bag and store in the freezer until needed.
- Preheat the oven to 425 degrees F (220 degrees C). Arrange the desired number of slices on a baking sheet with the butter facing up. Bake in the preheated oven until bread is toasted and butter is melted, 5 to 7 minutes.
Nutrition Facts
| Calories | 120 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 206 mg |
| Sugars | 0 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
I used Pretzilla slider buns and they are amazing! Baked at 425 for 12-13 minutes. I keep a big bag in the freezer at all times!
My sister-in-law introduced the Make-Ahead Garlic Toast recipe. This is the only garlic toast recipe I use… It’s easy to make, freezes well and is always ready in a snap for dinner. It makes great grilled cheese sandwiches.
I use this recipe with left over/stale bread and end slices that I have collected in the freezer. Soooooo good!!
We were out of dried parsley so used Italian Seasoning instead… And it was a HIT. Don’t think I’ve ever gotten as many compliments on anything else i made … Ever!
Delicious and easy. I kinda winged it with measurements as I didn’t have a pound of bread, so I cut back ingredients. Very good and so easy. I was looking for something quick so I didn’t have time to freeze. It wasn’t necessary
Very good recipe. I’ve made this numerous times and have enjoyed the convenience of having it the freezer, too. It’s great with “World’s Best Lasagna” by John Chandler (also a recipe on allrecipes that freezes well).
I love how convenient this. This is so good and easy, I will always have this in my freezer ready to go.
perfect! finally I’m not wasting half a loaf of bread, and it tastes amazing!
This garlic bread recipe is very good. I think I will use less parmesan cheese and try french bread instead of Italian. Otherwise, it was very tasty. Thank you.
Everyone loved it
Didn’t freeze, just made it for dinner. So easy and really, really good! A big hit with everyone!
Yum! And it holds up very well in the freezer. Good stuff
Made this twice in the last 2 days
Great idea. I will use this recipe often.
Better than store bought and a great way to use up a partial loaf of french bread. I love the convenience of having it ready to toss in the oven – as many pieces as I need.
This was excellent – I had a bit leftover so threw it in a pan with some asparagus and it was wonderful too!
My whole family LOVED this… made exactly as written but used Sam’s Club ciabatta bread that we cut in half. So easy to make. Saved this recipe for sure!!
This was a hit for my family. Instead of Italian bread, I used Texas toast. I willdefinitely be using this recipe again! Thanks
I will make it this again minus the Parmesan cheese because to me it gave it a strange taste. I like using fresh garlic and some garlic salt but the idea of making it ahead and freezing it, is so awesome!!
I don’t think I made any changes except to use a healthy 1/3 c parmesan. Great! I will make this again or when I have leftover bread. Nice to have some in the freezer ready to add to a salad or lasagna.
I hosted an Italian dinner for 40 people and wanted to have actual garlic toast to serve (versus heated up loaves of bread and butter), so made this ahead of time and froze it. It worked very well. Everyone seemed to like it (and some liked it A LOT — coming back for seconds and thirds). My only complaint is that it was a bit salty. Next time I make this I will decrease the cheese to 1/4 cup, add a little more garlic, and use unsalted butter.