These garlic croutons are the answer for what to do with any leftover crusty bread you have on hand. Simple to make and so much better than store-bought! Once you make your own croutons, it’s impossible to go back to the stale packaged ones.
I used leftover bread bowls for these, but you can use whatever kind of crusty bread you have on hand. Try them on chili, this Fall harvest salad, or use your leftover bread to make garlic toast.
Instructions
- Preheat oven to 375 degrees.
- Prepare a baking sheet with a silicone mat or parchment paper.
- Cube your bread if you haven’t already. Add it to a large mixing bowl.
- Drizzle the olive oil over the bread and add the Italian seasoning, garlic, onion powder, salt, and pepper to taste.
- Toss until bread cubes are coated evenly. Spread cubed bread in a single layer on the baking sheet.
- Bake for 10 minutes. Flip croutons. Bake for 10-15 minutes longer until golden and crispy.
- Use when fresh for the best flavor. Store in an airtight container on the counter for 3-5 days. Note: the croutons don’t stay as crunchy after the first day.
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Garlic Croutons
These garlic croutons are the answer for what to do with any leftover crusty bread you have on hand. Simple to make and so much better than store-bought!
Ingredients
- 2 cup bread- cubed
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 2 tbsp olive oil
- pepper to taste
Instructions
- Preheat oven to 375 degrees.
- Prepare a baking sheet with a silicone mat or parchment paper.
- Cube your bread if you haven't already. Add it to a large mixing bowl.
- Drizzle the olive oil over the bread and add the Italian seasoning, garlic, onion powder, salt, and pepper to taste.
- Toss until bread cubes are coated evenly. Spread cubed bread in a single layer on the baking sheet.
- Bake for 10 minutes. Flip croutons. Bake for 10-15 minutes longer until golden and crispy.
- Use when fresh for the best flavor. Store in an airtight container on the counter for 3-5 days. Note: the croutons don't stay as crunchy after the first day.
