Reviewed: Feb. 29, 2012

Great recipe but I did change it up the second time…and I’ll never go back to the original. I used 1 stick of melted butter…to the butter I added a tbsp. olive oil and the garlic. Put all the cubed sourdough bread in a large mixing bowl and slowly pour the butter mixture over the bread, be sure to mix the bread while doing so to ensure all the bread is covered. Once it’s all covered, I lightly sprinkled McCormick’s California Style Garlic Salt & Garlic Pepper on the bread…only put as much as your personal preference. Lay the final product out on a cookie sheet, one layer thick and bake in the oven at 350 F for 20 minutes…broil them for an additional minute or so…only toasting them to your preference. YUM!

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Reviewer:

John

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Cooking Level: Expert

Home Town: Whitesboro, Texas, USA

Living In: Denton, Texas, USA

Reviewed: Jul. 5, 2011

These are so good they are evil. Thanks.

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Reviewer:

DEBHAS5

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Reviewed: Mar. 15, 2011

Great general recipe. I reduced the ghee amount by 1/2 as others did, and added a sprinkling of 1/4 cup of parmesan cheese prior to baking. Came out wonderfully crunchy and the kids were eating the croutons right out of the oven until I had to stop them!

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8 users found this review helpful

Reviewer:

brawnwitch

Cooking Level: Expert

Home Town: Odum, Georgia, USA

Reviewed: Jan. 1, 2010

These turned out really good. I had to add some garlic powder and salt when frying b/c the 5 cloves I used to make the garlic oil was not strong enough for our taste. Next time I will use more than 5 cloves. I also experimented with my 2nd batch and just added the oil and salt to the bread cubes and baked them that way without frying afterward. These also turned out good but not quite as yummy as the fried ones.

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Reviewer:

Sharon H

Cooking Level: Intermediate

Home Town: Shelby, Michigan, USA

Living In: Kalamazoo, Michigan, USA

Reviewed: Jan. 1, 2010

Throw the roasted garlic away? No way! Pop it in your mouth, or spread it on some toast.

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Reviewer:

WoundedEgo

Reviewed: Sep. 2, 2009

made this "as is" and thought it was good but a tad too hard and dry. You really have to watch them as they can burn very easy on the bottoms when cooking them in the oil. used the same recipe with fresh french bread cut into 1 inch squares and did not dry them in the oven. they came out not too crisp and just a bit chewy.

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Reviewer:

JENWEITZ

Reviewed: Jun. 6, 2009

These were good, but I found them too hard (texture-wise). I prefer my croutons to have a little give to them. Store-bought croutons have to be hard so they keep for a long time, but I find them more satisfying when they're not so hard. I would skip baking them first if I made them again.

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Reviewer:

Anika

Cooking Level: Beginning

Home Town: Baddeck, Nova Scotia, Canada

Living In: Vancouver, British Columbia, Canada

Reviewed: Apr. 26, 2009

These are pretty good, but I think that I need to go back to the croutons that are only toasted in the oven. I have a tendency to turn my back on things on the stovetop and they subsequently burn, so not the best recipe for me. I do much better with things I don't have to watch like a hawk, and I've had success with croutons that are baked. However, I do like the idea. I didn't do the garlic and oil thing bc I bought chive oil yesterday, so I used that instead. The ones I didn't burn were pretty good. Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

Reviewed: Apr. 17, 2009

Great croutons, are very munchable as a snack. I added savory, dried parsley and some dried chilies...not spicy but oh so yummy. The oil and butter together is the key, and I don't clarify the butter first or strain the garlic and spices out, or fry the bread...just sautee and brush on! Flip bread pieces once and brush again, it takes about 30 minutes at 300 degrees...I love these croutons!

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Reviewer:

Kimberly

Cooking Level: Intermediate

Home Town: High Prairie, Alberta, Canada

Living In: Edmonton, Alberta, Canada

Reviewed: Dec. 24, 2008

Excellent! The key is the toasting. Also, I did not squeeze the juice from the garlic as my husband doesn't do well with garlic. You could still taste it but it wasn't overpowering. Cooked the garlic only half the time because it got brown too fast. Had to make more because we kept snacking on them!

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