Garlic Bread Croutons

Name: Garlic Bread Croutons
Prep time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: american
Ingredients: 300 g bread (day-old, crusty Italian or French loaf, cut into ¾-inch cubes); 3 tbsp olive oil; 3 pcs garlic (cloves, minced); 1 pinch salt; 1 pinch black pepper; 0.5 tsp dried oregano; 2 tbsp parmesan cheese (finely grated)

RATING

4.6/5(87)

TASTE SCORE

8/10

Crispy, golden cubes of bread tossed in garlic-infused olive oil and herbs, then baked until perfectly crunchy. These homemade croutons are worlds better than anything from a box—fragrant, deeply savory, and ideal for topping soups, salads, or snacking straight from the tray.

PREP

10m

COOK

SERVES

1 CUP

306 cal

SERVINGS

INGREDIENTS

For 4 servings

300 gbread · day-old, crusty Italian or French loaf, cut into ¾-inch cubes3 tbspolive oil3 pcsgarlic · cloves, minced1 pinchsalt1 pinchblack pepper½ tspdried oregano2 tbspparmesan cheese · finely grated

NUTRITION · PER SERVING

306

CALORIES · 1 CUP

Protein8g · 10%

Carbs38g · 50%

Fat14g · 41%

Fiber2g

Sugar4g

Saturated fat2g

Cholesterol2mg

Sodium450mg

Potassium102mg

Phosphorus94mg

How we calculate →

METHOD · 5 STEPS

prep
Preheat the oven and prepare the baking sheet.
1.Preheat the oven to 375°F (190°C).
2.Line a large baking sheet with parchment paper for easy cleanup, or leave it bare.
mix
Toss the bread with oil and seasonings.
1.Place the bread cubes in a large mixing bowl.
2.Drizzle with olive oil, then sprinkle the minced garlic, salt, pepper, and dried oregano over the top.
3.Toss everything together with your hands or a spatula until the bread is evenly coated.
TIPUsing your hands helps you feel when every cube has a light, even coating of oil.
bake · ~15 min
Bake until golden and crisp.
1.Spread the seasoned bread cubes in a single layer on the prepared baking sheet. Avoid crowding.
2.Bake for 10 minutes, then remove the pan and give the croutons a gentle toss.
3.Return to the oven and bake another 3-5 minutes, until the croutons are deeply golden and dry to the touch.
TIPOvens vary; watch closely in the final minutes. Croutons go from perfectly golden to burnt very quickly.
mix
Add the parmesan and cool.
1.Remove the baking sheet from the oven immediately.
2.While the croutons are still hot, sprinkle the finely grated parmesan over them and toss gently to coat.
3.Let the croutons cool completely on the baking sheet. They will continue to crisp as they cool.
TIPCooling them on the sheet allows air to circulate around every cube, preventing trapped steam that can cause sogginess.
serve
Serve or store the croutons.
Use immediately on salads or soups, or transfer completely cooled croutons to an airtight container for storage.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use day-old bread: stale bread soaks up less oil and turns crunchier than fresh bread.
2
Cut cubes uniformly (about ¾ inch) so all croutons bake at the same rate without burning.
3
Spread cubes in a single layer with space between them to ensure even browning and crispness.
4
Toss halfway through baking to redistribute oil and prevent any side from steaming.
5
Add Parmesan while croutons are hot so it melts and clings, then let them cool completely on the sheet to stay crisp.
6
Store fully cooled croutons in an airtight container at room temperature for up to 1 week.

RECIPE VARIATIONS