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Penny-Pinching Garlic Butter Croutons Recipe

Penny-Pinching Garlic Butter Croutons

These budget-friendly homemade croutons turn day-old bread into crisp, golden cubes seasoned with garlic butter, olive oil, salt, and optional Italian herbs. They make about 4 cups, enough for 6 to 8 servings.
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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
  • 6 cups Day-old bread, cut into 3/4-inch cubes
Seasoned Garlic Butter
  • 4 tablespoons Unsalted butter, melted
  • 2 tablespoons Olive oil
  • 2 cloves or 1 teaspoon Garlic cloves, finely minced, or garlic powder
  • 1/2 teaspoon Kosher salt
  • 1 teaspoon Dried Italian seasoning, optional
  • 1/4 teaspoon Freshly ground black pepper, optional

Method
 

Step-by-Step
  1. Heat the oven to 375°F (190°C). Line a large baking sheet with parchment paper, or leave it unlined if preferred.
  2. Cut the day-old bread into evenly sized 3/4-inch cubes. Place the cubes in a large mixing bowl.
  3. Melt the butter over low heat, then stir in the olive oil, garlic, kosher salt, Italian seasoning, and black pepper. Keep the heat gentle and do not brown the fresh garlic.
  4. Pour the seasoned butter mixture over the bread cubes. Toss thoroughly until every piece is lightly and evenly coated.
  5. Spread the coated bread cubes in a single layer on the baking sheet. Leave space between the pieces so they bake rather than steam.
  6. Bake for 12 to 18 minutes, stirring or turning the croutons once halfway through. Continue until they are golden brown and crisp.
  7. Remove the baking sheet from the oven and cool the croutons completely. They become firmer as they cool, so avoid judging the final texture while they are still hot.

Notes

For drier bread, place fresh bread cubes in a 250°F oven for about 15 to 20 minutes before seasoning. Garlic powder distributes evenly and is less likely to burn, while fresh minced garlic gives a stronger flavor. For extra-crisp croutons, leave them in the turned-off oven for 5 to 10 minutes after baking. Store fully cooled croutons in an airtight container at room temperature for up to 3 days.