I turned leftover bread into Garlic Butter Croutons in minutes using a single pantry trick that guarantees great results.

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I never thought stale bread could cause so much joy until I started this little Home Made Croutons Recipe. I grab day old French or sourdough, press a couple garlic cloves into melted butter and watch the kitchen smell like something fancy, even when I’m in sweatpants.

These Garlic Butter Croutons pack a crunchy surprise for salads and soups, and yeah I totally snack on them before they cool. Theyre simple, slightly addictive, and somehow make leftovers feel new again.

If you like big flavor with almost no fuss, this will make you wonder why you ever bought the store bag.

Ingredients

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Bread gives carbs and fiber if whole grain, it soaks up garlic butter.
Butter is mostly fat, it adds rich flavor and helps crisp croutons.
Olive oil adds healthy fats and keeps cubes from getting too dry.
Garlic gives bold savory punch, it’s great for flavor and has antioxidants.
Parmesan brings salty umami, adds a bit of protein and calcium.
Parsley adds fresh brightness, and gives vitamin K plus a bit vitamin C.

Ingredient Quantities

4 to 5 cups bread cubes, day old French or sourdough, about 8 ounces or 225 g

3 tablespoons unsalted butter, melted

1 tablespoon olive oil

2 large garlic cloves, minced or 1 teaspoon garlic powder

1/2 teaspoon fine sea salt

1/4 teaspoon freshly ground black pepper

1 tablespoon fresh parsley, chopped optional

2 tablespoons grated Parmesan cheese optional

How to Make this

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1. Preheat oven to 375°F (190°C).

2. Cut the day old French or sourdough into about 4 to 5 cups of roughly 1/2 inch cubes, about 8 ounces or 225 g.

3. In a large bowl stir together 3 tablespoons melted unsalted butter and 1 tablespoon olive oil, then add 2 minced garlic cloves (or 1 teaspoon garlic powder), 1/2 teaspoon fine sea salt and 1/4 teaspoon freshly ground black pepper.

4. Add the bread cubes to the bowl and toss well so every cube gets coated, press them a bit so the butter soaks in.

5. Spread the cubes in a single layer on a baking sheet (use parchment or a lightly oiled pan) and don’t crowd them or they’ll steam instead of crisp.

6. Bake 10 to 12 minutes, stirring or shaking the pan once halfway through so they brown evenly; watch closely near the end so they don’t burn.

7. When golden and crisp remove from oven, immediately toss with 2 tablespoons grated Parmesan and 1 tablespoon chopped fresh parsley if you want them cheesy and herby, let cool so they get extra crunchy.

8. Use right away on salads or soups, or store cooled croutons in an airtight container for up to 3 days.

Equipment Needed

1. Oven (set to 375°F)

2. Rimmed baking sheet, lined with parchment paper or lightly oiled

3. Large mixing bowl

4. Chef’s knife and cutting board

5. Measuring cups and measuring spoons

6. Small microwave-safe bowl or small saucepan to melt butter

7. Wooden spoon or silicone spatula for tossing

8. Box grater for Parmesan and a small knife for chopping parsley

9. Oven mitts

10. Airtight container for storing cooled croutons

FAQ

What kind of bread should I use and how big should the cubes be?

Use day old French or sourdough for best texture, about 4 to 5 cups (8 oz / 225 g). Cut into even 1/2 to 3/4 inch cubes so they toast evenly. If your bread is fresh, dry it in a 250 F (120 C) oven for 10 to 15 minutes or leave it out overnight.

Can I swap fresh garlic for garlic powder?

Yes. Use 2 minced garlic cloves or about 1 teaspoon garlic powder. Garlic powder is less potent so taste and adjust. Mix it into the butter/oil so the flavor distributes.

Should I bake them or cook them in a skillet?

Either works. Oven method: preheat to 375 F (190 C), toss bread with melted butter and oil, spread in a single layer on a baking sheet, bake 10 to 15 minutes tossing once until golden. Skillet method: medium heat, toast and stir for 6 to 8 minutes until browned. Watch closely so they dont burn.

How do I get croutons extra crunchy and not soggy?

Use drier bread, cut uniform cubes, dont overcrowd the pan or sheet, and bake until a deep golden. Let them cool completely before storing they crisp more as they cool. Using a bit more oil helps crispiness while butter gives flavor, so balance them.

How long do homemade croutons keep and can I freeze them?

Store completely cool croutons in an airtight container at room temp for up to about a week. For longer storage freeze in a zip bag up to 3 months. Re-crisp in a 350 F (175 C) oven for 5 to 8 minutes before serving.

Can I add Parmesan or herbs?

Yes. Stir in 2 tablespoons grated Parmesan before baking or sprinkle on halfway through so it melts and browns. Fresh parsley is best added at the end or after baking since it browns fast; dried herbs can be mixed with the butter before you toss the bread.

Homemade Garlic Butter Croutons Recipe Substitutions and Variations

Bread (day-old French/sourdough): swap for ciabatta, country loaf, whole wheat boule or a gluten-free artisan bread. Denser breads might need 1 tbsp extra butter/oil so they crisp up good.
Unsalted butter (3 tbsp): use olive oil (about 3 tbsp), ghee, or vegan butter. If you use salted butter, cut back on the added salt.
Garlic (2 cloves): use 1 tsp garlic powder, 1/2 tsp granulated garlic, or 1 tbsp jarred minced garlic. If using powder mix it into the melted fat so it coats evenly.
Parmesan (2 tbsp): swap for Pecorino Romano, Asiago, grated cotija for a different tang, or nutritional yeast for a dairy-free option. Stronger cheeses may need you to reduce extra salt.

Pro Tips

1. Use properly day old bread or dry it first — if the cubes still feel soft they will steam not crisp. Tear or cut into cubes and bake at low temp for 8 to 12 minutes till dry, then proceed. Trust me, skipping this is the main reason croutons go soggy.

2. Let the butter oil mix seep in. After tossing, press the cubes gently with your hands or a spatula so the fat soaks into the crumb, then wait 5 to 10 minutes before baking. That little rest makes them brown more evenly and stay crunchy longer.

3. Garlic and cheese timing matters. If you use fresh minced garlic add less to the butter so it does not burn in the oven, or swap to garlic powder for a cleaner toast. Toss on the Parmesan right after they come out so it melts but doesnt steam the croutons into limp bits.

4. Cool completely then store in an airtight container, not in the fridge. To revive slightly stale croutons reheat them on a baking sheet at 300 to 325 F for 5 to 8 minutes, they’ll crisp up fast and taste almost fresh.

Homemade Garlic Butter Croutons Recipe

Recipe by Samantha Dalling

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I turned leftover bread into Garlic Butter Croutons in minutes using a single pantry trick that guarantees great results.

Servings

servings

Calories

134

kcal

Equipment: 1. Oven (set to 375°F)