Last week I baked bread twice, so I had more bread than I needed. I decided to use up some of the extra bread to make homemade croutons. Any kind of bread that you like can be used to make croutons. The one that I used this time was the Healthy Whole Wheat Bread. If you have made croutons before, then you already know how easy they are and how little time they take to make, and there is just something special about having them homemade too!
Homemade Garlic Croutons
8 cups bread cubes
3 tablespoons olive oil
1/2 teaspoon garlic salt
1 teaspoon dried parsley flakes
Preheat oven to 300 degrees F. Prepare a large sheet pan by lining with aluminum foil. Trim the crusts off bread slices and cut into cubes to make about 8 cups. In a small dish, combine olive oil, garlic salt, and parsley flakes; mix together. Drizzle olive oil mixture over the bread cubes and and toss together until evenly coated. Spread the bread cubes in a single layer on the prepared pan. Bake in preheated oven for 15 minutes, then stir to turn cubes over. Return to oven for an additional 15 – 20 minutes, or until croutons are crispy and browned.
Trim crusts off the bread and cut into cubes.
Drizzle the bread cubes with a mixture of olive oil, garlic salt, and parsley flakes.
Bake until crispy and browned, about 30 – 35 minutes. I love these to top a salad, but I also find myself snacking on them too. If there are any leftovers they can be stored in a zip lock bag.
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I always think I am going to do this, then I don't and end up throwing away the bread. Do you know how long they last?
Suzy, If they are not used after 2 – 3 days in the refrigerator, put them in the freezer, they will be good for a couple of months. Enjoy!
Good use of extra bread!
They would be so tasty topping of a cup of soup 🙂
Happy weekend!
K.
Anita, I love that you just used garlic and parsley…simple and perfect!
Hi Anita,
What a great recipe for your Homemade Garlic Croutons, I love making Croutons with left over bread. Enjoy your weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen