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Nutrition Facts
Serving Size 1 bread slices 27g Recipe makes 15 bread slices)
Calories 108
Calories from Fat 61		(56%)
Amount Per Serving		%DV
	Total Fat 6.8g	10%
	Saturated Fat 4.0g	20%
	Monounsaturated Fat 1.7g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 16mg		5%
Sodium 218mg		9%
Potassium 26mg		0%
Total Carbohydrate 10.3g		3%
	Dietary Fiber 0.5g	2%
	Sugars 0.9g
Protein 1.6g		3%
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Kittencal's Garlic Croutons

Recipe #125034 | 45 min | 20 min prep | add private note

⁽²¹⁾ RATE IT NOW Print Recipe

By: KITTENCAL
Jun 7, 2005

You will never purchase store bought croutons again after making these! make a double batch and store in the fridge or freeze them, use in salads or soups, for easier slicing make certain to use stale bread, or place your bread in the fridge overnight, for extreme garlic flavor use fresh finely minced garlic and increase to 2 tablespoons, to infuse the flavor into the butter allow the melted butter/garlic mixture to sit for 30 minutes or more at room temperature before brushing on the bread

15 bread slices (change servings and units)

Ingredients

12-15 slices bread (crusts removed, use slightly stale bread)
1/2 cup butter (can use more butter)
1 teaspoon garlic powder (or to taste, or use 1 tablespoon fresh minced garlic)
1/4 teaspoon salt (or use 1/2 teaspoon seasoned salt)
3 teaspoons dried parsley (optional or to taste)

Directions

1
Set oven to 325°F.
2
Lighly grease a large baking sheet.
3
Place the butter, garlic powder or fresh minced garlic and salt or seasoned salt in a microwave-safe bowl and microwave until melted.
4
Mix in the dried parsley (if using).
5
If you are using fresh garlic allow the melted butter mixture to sit at room temperature for 30 minutes to infuse the garlic flavor into the butter.
6
Brush both sides of the bread slices liberally with the melted butter mixture using a pastry brush.
7
Using a serrated knife slice into small cubes or desired sizes.
8
Place the bread cubes onto the baking sheet.
9
Bake for 25 minutes, or until desired crispness (watch closely these brown quickly!).
10
Let cool and store in a covered container in the fridge or freeze.

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Featured Reviews for This Recipe

From: bricookie55

On Nov 6, 2009

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From: ~Srb~

On Sep 22, 2009

Croutons are hard to come by where I live so I knew Kittencal's recipe would be a hit. Tossed these without the parsley; didn't have it, but I am sure it'd add to the eye appeal. Absolutely wonderful. Thanks yet again!

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From: JT'sMom

On Mar 21, 2008

In spite of all of my mistakes, these turned out insanely good! I used 1/2 of a loaf of rustic sour dough bread that was 4 days old. I used my electric knife and cut them into about 1 inch cubes. I got happy with my knife and cut them into the cubes before brushing on the melted seasoned butter. So, I put them into a large bowl and poured small amounts over the cubes while tossing them and used some of the butter to coat my pan. I also forgot to add the parsley flakes to the melted butter, so I sprinkled that over, along with some coarse ground black pepper. I used 4 cloves of garlic grated with a rasp and Johnny's seasoning salt. I baked them in my roasting pan at 300 F. for about 40 minutes and flipped them in the pan every 15 minuets. (the dog was waiting, but only got 2) They turned out perfect!! So flavorful and crunchy. I will never buy another store bought crouton which are coated with things I cannot even pronounce. Thanks KItten!!

4 people found this review helpful

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From: Pam-I-Am

On Oct 28, 2005

A good tasting recipe, but I think the cooking temp is too high. My croutons got too brown for the temp and time recommended. I watched them and did stir them occasionally - even turned the temp down to 250 for the last 15 minutes, but they were too brown already by that time. I will make them again, but lower temp to 250 and just bake them longer if needed.

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