Garlic Croutons Recipe

Croutons

1. 1

   Preheat and prepare bread

   Preheat the oven to 375°F (190°C). Spread the cubed bread in a single layer on a baking sheet and toast in the oven for 5–8 minutes until just beginning to firm and dry but not browned. Remove and let cool slightly. Toasting first helps the cubes absorb the garlic oil without becoming soggy.

2. 2

   Make garlic oil-butter mixture

   In a small saucepan over low heat (or in a microwave-safe bowl for 20–30 seconds), combine the olive oil and butter. Warm gently until the butter is melted and the mixture is aromatic but not smoking. Remove from heat and stir in the minced garlic, sea salt, black pepper, and dried Italian seasoning. Let the mixture sit for 5 minutes to infuse the garlic flavor into the oil; if you want a milder raw-garlic bite, briefly sauté the minced garlic in the butter-oil for 30–60 seconds until fragrant, then remove from heat.

3. 3

   Toss bread with garlic mixture

   Place the toasted bread cubes in a large bowl. Pour the warm garlic oil-butter mixture evenly over the bread. Toss gently but thoroughly with a spatula or your clean hands so each cube is coated. Taste a cube and adjust seasoning if needed (add a pinch more salt or a grind more pepper).

4. 4

   Bake until crisp

   Spread the coated bread cubes back on a baking sheet in an even layer, leaving small gaps so air circulates. Bake at 375°F (190°C) for 10–15 minutes, stirring once halfway through, until the croutons are deeply golden and crisp. Watch closely during the last 5 minutes to prevent burning.

5. 5

   Finish and cool

   Remove the croutons from the oven and immediately, while still hot, sprinkle with the chopped fresh parsley and grated Parmesan if using. Toss lightly to distribute. Transfer to a cooling rack or sheet and let cool completely — they will crisp further as they cool.

6. 6

   Storage

   Once fully cooled, store croutons in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a zip-top bag for up to 2 months and re-crisp in a 350°F (175°C) oven for 5–7 minutes before using.