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Easy Homemade Garlic Croutons Recipe

Easy Homemade Garlic Croutons Recipe

Golden, crunchy garlic croutons made from day-old bread, olive oil, butter, and simple seasonings. They are ready in about 25–30 minutes and make approximately 4 cups.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups Day-old bread, cut into 3/4-inch cubes
Seasoned Garlic Butter
  • 3 tablespoons Extra-virgin olive oil
  • 2 tablespoons Unsalted butter, melted
  • 2 cloves Fresh garlic, finely minced
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
Optional Seasoning
  • 1/2 teaspoon Dried Italian seasoning or dried parsley
Garlic Alternative
  • 1 teaspoon Garlic powder, instead of fresh garlic

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment, or leave it unlined if preferred.
  2. Cut 4 cups of day-old bread into evenly sized 3/4-inch cubes. Place the cubes in a large mixing bowl.
  3. Whisk together the olive oil, melted butter, minced garlic, kosher salt, black pepper, and optional dried herbs. If using garlic powder instead of fresh garlic, whisk in 1 teaspoon garlic powder.
  4. Pour the seasoned oil and butter over the bread cubes. Toss gently but thoroughly until the cubes are lightly and evenly coated.
  5. Spread the bread cubes in a single layer on the prepared baking sheet. Leave space between the pieces so they brown instead of steaming.
  6. Bake for 12–18 minutes, stirring or turning the croutons once halfway through. Remove them when they are golden brown and crisp on the outside.
  7. Cool the croutons completely on the baking sheet before serving or storing. They become firmer and crunchier as they cool.

Notes

Day-old or slightly dried bread gives the best texture. For a stronger garlic flavor with less risk of bitterness, use garlic powder or infuse the oil with smashed garlic and remove it before tossing. Store completely cooled croutons in an airtight container at room temperature for up to 3 days; re-crisp briefly in a 300°F (150°C) oven if needed.