Garlic-Parmesan Croutons

Just the simplest and easy way to make croutons!

This is a fantastic recipe. I did find it a bit salty (which is surprising because I love salty food). Any cook can figure out the variations. I’ve used this in French Onion Soup instead of an entire slice of a French baguette. Makes for easier spooning. Switch up the types of breads, etc. It may take a little longer or a higher temperature, depending on how big you’ve cut up the bread. I cut the salt down a bit and used this as a guide at least a half dozen times in the last few months since finding the recipe.

These came out perfect. I used a whole homemade bread, making three batches. I left the crust on. I used 1/3 cup of butter (which is 5 and 1/3 tablespoons), because its easier to measure. I also put a little extra of the cheese and oregano. They are crispy and very tasty. Thank you for this easy recipe.

Love it! I will definitely make this recipe again!!

Great basic recipe. We had a lot of bagettes left over from a wedding reception. I cut the slices in cubes for use in this recipe. I used half butter and half olive oil instead of all butter. I had fresh oregano and thyme, so used that instead of dry. I substituted garlic salt for the garlic powder and salt. Once these came out of the oven, every time we walked past the oven we would snitch one. They are delicious! I will certainly use this recipe again and again.

“5 thick slices” is relative, (the reason for a subtracted star,) but really, just have a little more of fat[s] and spices ready in case your bread soaks up the melted butter [and oil] at a faster rate or is more than this recipie actually used originally. I made mine from home ground whole wheat bread baked two days ago and sliced thick, (1/2″ to 3/4″ roughly.) Turned out great using just generic “Italian Seasoning” and garlic; 1-2 top butter more; 2 Tbsp olive oil… and I accidentally forgot the salt, which would have made these better in my opinion. WILL make again! A perfect companion for a home gardener planting for salads, and for that extra loaf of homemade bread that most recipies are sized for and you know you just won’t finish in time!

Tasted Great!

need to cut the salt in half

Great recipe! Loved the smell of it, while it was baking!

I rarely make a recipe twice, because I’m always trying out new ones. but these were so good I had to! the second time I used part olive oil, and I like it every bit as good, if not better than the first time!

My bread was only a couple days old, home made bread. I baked it like 5 minutes more and let it cool completely. Then they were dry. Love them.

I doubled the recipe, and they turned out perfectly The mixture of spices is not too overpowering. Don’t walk away, as the croutons can become overdone quite easily.

Delicious flavour. Instead of croutons, I used sliced baquette, approx. 1/2″ thick, coated both sides and toasted. Will be making this regularly.

These have great flavors! I changed nothing besides using some of my leftover homemade bread. We ended up eating a bunch just as a snack fresh out of the oven. Yum!

These were wonderful!! I could eat them as a snack!! So quick and easy to boot!! Love these! Thanks for sharing!

I made mine with leftover soft pretzel pieces I made from another recipe. The croutons turned out perfect! I doubt I’ll ever pay for croutons again 🙂

I love salty foods but I recommend cutting the salt back!!

It was so good. Quick and easy! Perfect for summer salads!

I had a fail recently making bread but was able to use the bread to make these croutons. They are so wonderfully yummy!!

Yum! I’ve made these several times and found in a pinch that olive oil works great, too, in place or added with the butter!

Used Kaiser rolls. Did not use any salt – otherwise as written. They are not heavily seasoned so they’re light and tasteful. All 3 of us (ladies) found them to be delightful.