Forget the days when croutons were just for salad toppings. We love to eat croutons on our salads, our soups, stews, and we have even been known to eat them as a snack every now and then as well.
I know I have a recipe for homemade croutons somewhere around here but I’m not sure where it is but I’ll update this one if there is anything different about the way I made them the other day. It just happened that my sister sent home some of the Quick & Easy Garlic Bread and it got pretty hard even though we had it in a Ziploc baggie.
Well, I really didn’t want to throw it out because it was really good and then I had an idea. When we did our last Walmart Grocery Pickup they were out of oyster crackers. I had planned to make Loaded Potato Soup that night as Mr. Awesome had requested it but we really like to eat it with oyster crackers. I had some regular saltines but decided to give it a try with some garlic croutons and they were a HIT!
I skipped a couple of the steps as our bread already had the garlic and butter so I simply had to cut it up and bake it for the most delicious croutons ever. I also keep a baggie in the freezer with scrap bread for making croutons and/or bread crumbs.
- 3-4 c. bread, cubed (any kind of bread will do)
- 1/3 c. butter, melted (you can also use olive oil)
- garlic salt, optional
- your favorite seasonings, optional
Preheat your oven to 400.
In a large bowl combine the bread crumbs and melted butter, toss well to coat.
Add in your seasonings and toss again to coat.
Spread the bread cubes evenly on a baking sheet.
Bake for 5-10 minutes until lightly toasted and golden brown. You may need to stir them a little during baking.
Let cool slightly and use them in your favorite salad, soup, or stew.
Store the unused croutons in an airtight container on the counter for 2-3 days or up to 7 days in the fridge.
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