Croutons are my weakness. Well, really bread is my weakness, but crunchy bread covered in delicious garlic and butter, so rich with flavor? Well that my friends is pure heaven!
I never realized how easy it is to make homemade croutons until I tried it out for the first time last year, when I made my Chopped Cobb Salad with Spicy Garlic Vinaigrette.
You’ll need to start by leaving a loaf of french bread out on the counter overnight. You want it nice and crusty and crunchy so it can be coated with all of that buttery goodness. The next day you will cut the bread into one inch cubes.
I used Land O Lakes Saute Express in Garlic and Herb; just melted it in a pan and tossed the bread in the melted butter until it was coated really well.
See all those yummy herbs?
Arrange the bread in a foil lined pan and bake for 20-25 minutes. Allow to cool before eating. Or don’t. I didn’t.
Toss a few on your salad for some added crunch. Or shovel them in your mouth by the fistfuls. No judgement here.
Store in an air-tight container.
Homemade Garlic & Herb Croutons
- 1 pound loaf french bread left out overnight
- 1/4 cup butter melted
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Preheat oven to 350 degrees F. Line a large rimmed baking sheet with nonstick foil. Set aside.
- Cut bread into one inch cubes or smaller. Place into a large bowl. (If you don't have a bowl large enough for all of the bread, do half at a time).
- Melt butter in the microwave. Whisk in olive oil and seasonings. Toss the butter mixture with the bread until everything is coated. **NOTE - if only doing half of the bread at a time, use only half of the butter each time.
- Arrange the bread cubes in a single layer on a foil lined, rimmed baking sheet. Bake in the preheated 350 degree oven for 20-25 minutes, turning bread several times to ensure even browning. Allow to cool completely before eating.
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