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Garlic Croutons
SUBMITTED BY:
Cathy Hofmann
PHOTO BY:
SunFlower
"A very simple recipe, these croutons are good for a Caesar's Salad or any tossed green salad."
RECIPE RATING:
Read Reviews
(199)
Review/Rate This Recipe
PREP TIME
5 Min
COOK TIME
20 Min
READY IN
25 Min
Original recipe yield 1 1/2 cups croutons
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
4 tablespoons butter
1 clove garlic, minced
3 (3/4 inch thick) slices French bread, cut into cubes
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large saute pan, melt butter over medium heat. Stir in garlic; cook and stir for 1 minute. Add bread cubes, and toss to coat. Spread on a baking sheet.
Bake for 15 minutes, or until crisp and dry. Check frequently to prevent burning. Cool.
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REVIEWS
Reviewed on Jan. 6, 2004 by
ESKMom
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ESKMom
Jan. 6, 2004
WOW!! I certainly agree with everyone else but I wanted to share my creative finds with everyone who follows. I had several loaves of French bread in the freezer so I decided to experiment with the recipe. First, to make all batches I cubed the bread, put it in a large, glass measuring bowl with a lid, melted butter in the microwave, mixed in the dry ingredients (except parm cheese), then poured it over the cubes in the bowl. After shaking mixture, I put it on the jelly roll pan, sprinkled on parsely, for color, and baked them. (Be sure to bake until browned. Mine took longer.) I tried a SMALL batch with olive oil, for the heart healthy attempt. I recommend splurging on the saturated fats in butter or ICBINB butter flavored margerine, as I use. The olive oil isn't bad, but the butter is much better. (I also used garlic powder for both garlic batches, mixing it in the melted butter). I put Parmesan cheese on one butter batch and the olive oil batch. I liked the butter batches both ways. The other way I tried it was by mixing in dry, ranch flavored salad dressing, after I poured the butter on the bread cubes. I had to experiment with the quanitity by tasting it often but liked approximately 1/2 pkg Hidden Valley Ranch dry mix to a 3" x 18" loaf of bread. (Sample it first, don't just dump in the quantities I suggest; it may not be to your liking.)I can't wait to find some day old pumpernickle or rye bread to throw in the mix. Sorry for the lengthy review. Thanks for s
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26 users found this review helpful
WOW!! I certainly agree with everyone else but I wanted to share my creative finds with...
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Reviewed on Oct. 9, 2003 by
TchrJrHi
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TchrJrHi
Oct. 9, 2003
These things are awesome. After baking I had to try some...and I almost ate all of them before putting them on the salad. Thanks for posting.
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26 users found this review helpful
These things are awesome. After baking I had to try some...and I almost ate all of them...
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Reviewed on May 15, 2005 by
RogueOnion
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RogueOnion
May 15, 2005
These are wonderful, except they are definitely not good for you. :) I will have to limit how many of these I make for myself. I make the following changes: I use 1 tablespoon butter and 3 tablespoon olive oil, add 4 teaspoon parmesan cheese and add 1 teaspoon italian seasoning. I will be sure to add these to my regular rotation.
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20 users found this review helpful
These are wonderful, except they are definitely not good for you. :) I will have to limit how...
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Reviewed on Sep. 24, 2003 by
JOSIE
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JOSIE
Sep. 24, 2003
Wow, these are GOOD!! I didn't have the french bread, so I used regular loaf bread. I melted my butter in the microwave and used garlic powder along with a dash of onion powder, parmesan cheese and ground black pepper. I cut my baking time down to about 20 minutes and they were perfect! I made these to go along with my Caesar Salad Supreme, also from this site. I just put my bread cubes in a large plastic container and poured the butter mixture over and tossed well. No need to dirty up a skillet.
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19 users found this review helpful
Wow, these are GOOD!! I didn't have the french bread, so I used regular loaf bread. I melted...
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Reviewed on Jan. 12, 2006 by Jill Schilz
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Jill Schilz
Jan. 12, 2006
I've been making homemade croutons for a couple of years (haven't used this exact recipe), and I just thought I'd throw in a couple of tips. I find that the best croutons are made from large, bakery-type kaiser rolls (plain ones, of course, not ones with poppy seeds or whatever). . . I just buy a bag of 6 or 8 rolls, use some of them for lunch sandwiches in the first couple of days while they're still soft, and then throw them into the fridge until I'm ready to make croutons. (Croutons are okay if made from fresh bread/rolls but better when the rolls are stale/firm.) I use garlic powder instead of garlic -- the taste ends up evenly distributed . . . just garlic powder and enough butter to coat (although you could add herbs if you wanted as well). Bake on a jelly roll pan lined with foil -- then clean-up is super-easy. And here's the best secret of all (I never would have believed this before I started making my own croutons): once the croutons are done baking, spread them on paper towels to cool . . . and then, once thoroughly cooled, put in a ziploc bag -- your croutons will keep JUST FINE in the cupboard for up to a couple of weeks. You'd think they would mold or do something else gross, but not at all -- so really, throw some croutons in the oven every week and a half or so while you're preparing something else in the kitchen, and you're good-to-go all the time! (My husband became a huge salad fan when I started making croutons a couple of years ago...) :-)
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16 users found this review helpful
I've been making homemade croutons for a couple of years (haven't used this exact recipe), and...
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Reviewed on Jan. 10, 2004 by EZDUZIT
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EZDUZIT
Jan. 10, 2004
I read this recipe at 4PM...it is now 4:27 and the croutons are done! I can't believe I never made croutons befor, it is SOOOO easy! The "melt the butter in a LARGE Glass bowl in the microwave" is the hot tip. I used stale sourdough that I was just about to toss to the birds. I always have a jar of chopped/minced garlic in the fridge and tossed in a teaspoon of that. I sprinkled on some grated parmesian and italian herb seasoning...added some extra garlic powder (not garlic salt!) Used a non stick pan and in 15 minutes the aroma was a delight. They are cooling right now as I type...you have to try this one it is a winner. I will never toss out stale bread ever agains!!!!!
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15 users found this review helpful
I read this recipe at 4PM...it is now 4:27 and the croutons are done! I can't believe I never...
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Reviewed on Jan. 6, 2004 by
LINDA MCLEAN
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LINDA MCLEAN
Jan. 6, 2004
These are super! Once they're out of the oven, I like to put them in a zip lok bag and add some seasonings along with some parm cheese.
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15 users found this review helpful
These are super! Once they're out of the oven, I like to put them in a zip lok bag and add...
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Reviewed on Jan. 6, 2004 by CREBBERT
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CREBBERT
Jan. 6, 2004
I loved these croutons. I decreased the butter by half and they still turned out great. I will never buy croutons at the store again!!
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13 users found this review helpful
I loved these croutons. I decreased the butter by half and they still turned out great. I...
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Reviewed on Jun. 18, 2003 by jenlima
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jenlima
Jun. 18, 2003
Great Recipe. Turns out much better sautung them first rather than simply baking them. I did as another posted - used a stick and a half of butter, a whole loaf of frech bread and sauteed. I also added Oregano, which I loved. This is an excellent base recioe that you can use to flavvor any way you like. Thanks.
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13 users found this review helpful
Great Recipe. Turns out much better sautung them first rather than simply baking them. I did...
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Reviewed on Jul. 14, 2003 by LASASCHA
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LASASCHA
Jul. 14, 2003
FANTASTIC & EASY...ADD BASIL, SALT & PEPPER FOR A KICK
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12 users found this review helpful
FANTASTIC & EASY...ADD BASIL, SALT & PEPPER FOR A KICK
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