Homemade garlic croutons – more white bread uses!

Husband mentioned off-hand the other day that a bag of the garlic croutons he likes on his salads cost 3 dollars. Granted, 3 dollars is perfectly fine expenditure if it makes him happy, but it got me thinking: we still have a lot of white bread from the pantry giving us two spare loaves, and it seems like the perfect canvas on which to create croutons.

I experimented by cutting stacks of the bread into small, 1/2 inch cubes, though I didn’t sweat it if some pieces weren’t uniform. I covered them with pepper and salt and garlic powder and some oregano flakes, then shook them up in a bowl to cover evenly. Then I added three tablespoons of olive oil, trying to distribute it through mixing the bread, but again, not sweating it too much. I layered it out on a cookie sheet and put the croutons into a 425 degree oven until most of the pieces were turning brown, probably somewhere between 15 and 30 minutes, but I was cooking other things so I didn’t pay good attention to the time.

The oven did a great job of making a soft bread into a crunchy crouton! The necessary step after that was complete cooling before I put them into the plastic bag I was going to store them in – I know that any leftover moisture can seep out and be trapped with the croutons, turning them into soggy oil bread… much less delicious sounding, you know? I let husband sample them and he pronounced them good! I always remember croutons being the thing that got me through salads I didn’t like, a little savory crunch for all that green. While not as easy as buying the three dollar bag, these are pretty easy and cost pennies total to make. I recommend using all leftover bread, even that which is heading toward being stale, to make these croutons!

 

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15 comments on “Homemade garlic croutons – more white bread uses!

  1. This is fabulous! Thank you for sharing!! πŸ™‚

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  2. gahlearner says:

    I’m always making them the way my mother did, without much thinking. Roasted in a pan with a bit of oil. Your method sounds so much better, you don’t have to watch them all the time and with the oil, they’ll have the right crunch. We use them, unseasoned, in salads or as topping for tomato or any other puree’d soup. I’ll try your way. Great recipe, thank you!

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  3. I love that food! Thanks for your sharing!

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  4. mopana says:

    I love croutons with garlic πŸ™‚

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  5. that looks soo good! ive been coming to this blog for ideas because i don’t know how to cook at ALL – would you do a recipe on pancakes?

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  6. My 7 year old eats croutons alone. I’ll have to make these. He’s obsessed. Thanks a lot.

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  7. Love it! Sounds tasty and simple. My favourite kinda recipe. I totally agree with you – croutons are the generally the only reason I order salads, haha.

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  8. I do this too. I freeze mine. The other stuff I do eith any leftovers that won’t make good toast is…dry slices out, blitz into breadcrumbs and store in a kilner, and finally…cut the crusts into small pieces, dry, use as bunny treats/bribes. They love it.

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  9. I never eat bread besides Shabbat, so every Saturday night I make my croutons with herbs or garlic, or, sometimes, cinnamon. Love to much on them or put them in a salad later

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  10. Maggie says:

    So…weird question…how do you think this would taste with Challah bread? It’s on the sweeter end but I have a couple of slices leftover…

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  11. jhoizrachelle says:

    I’ll try this out..thanks for sharing this ☺️☺️☺️

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