21 Reviews of Kittencal's Garlic Croutons

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.

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!!

From: Bev

On Apr 16, 2008

We enjoyed these croutons very much! I prepared them slightly differently than the directions. I melted the butter in a large skillet, adding the spices and parsley. I added the pre-cut bread cubes to the skillet, tossing until coated - spreading onto a large jellyroll pan to bake. Thank you, Kitten!

From: Beth A.

On Feb 24, 2009

You are so correct - I will never buy croutons again after making these! I did alter the procedure, oh so slightly, and they turned out great. I used thick-sliced bread (Texas toast) with crusts removed, and cut into 1-inch cubes. Melted the butter, garlic powder, and salt in a 12-inch skillet and quickly tossed the bread cubes to coat. Added the parsley flakes, and placed on baking sheet. Stirring once half-way through baking, and they were awesome!

From: K-Jon Chef

On Jun 3, 2008

So good! So crunchy, with so much flavor!

From: LorenLou

On Jun 26, 2008

Absolutely wonderful! I used leftover homemade bread and used the "toss" method rather than the pastry brush and they were phenomenal. So easy, and you're right - I'll never buy those hard, store-bought things again!

From: sugarpea

On May 13, 2008

These were an integral part of Kittencal's Caesar Tortellini Salad with the dressing from Kittencal's Famous Caesar Salad. The entire collection was a colossal hit for Mother's Day. HIGHLY recommended.

From: Manami

On Oct 30, 2006

Hi Kitz, I made these with sourdough bread cut into 1-1/2", used 2 cloves of minced garlic & fresh parsley ~ had them on hand, so I used them. However, I also added Parmesan cheese to 1/2, and the other half, no cheese. They, as usual with all of your recipes hit the spot! They were so good, that when I finished with one batch, I started making more, they were all eaten up. You'd think that the employees around here, never eat! I serve these in soup, salads, and to munch on, as a side. Thanks Carol for posting this, see you around, Diane

From: bricookie55

On Nov 6, 2009

From: FLFroggie

On Jul 23, 2008

Kitten, these were awesome! I used some left over Challah from my bread machine and just loved these! I'll never have bread being thrown away again!