Print Recipe




Garlic Croutons

  • 2 cloves garlic, halved*
  • 3 cups day-old bread or rolls, cubed
  • 3 tablespoons butter, melted, or 3 tablespoons olive oil

Southwestern Croutons

  • 1/2 cup cubed bread
  • 1/2 cup nacho chips, crumbled
  • 1 tablespoon Mexican seasoning mix
  • 2 tablespoons vegetable oil

Italian Croutons

  • 1 cup cubed bread
  • 1/2 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon basil
  • 2 tablespoons olive oil

Cheesy Soup Croutons

  • 1 cup cubed bread
  • 2 tablespoons butter
  • 1/4 cup Parmesan or Cheddar cheese, grated


  1. Garlic Croutons: Sauté garlic in olive oil in a large nonstick skillet until tender. Add water, mixing well.
  2. Add bread cubes, tossing to coat; remove and discard garlic.
  3. Spread bread cubes evenly on baking sheet, and bake at 325 degrees F for 20 minutes or until golden brown.
  4. Store in a covered container in the refrigerator for up to 2 months.

* Or use your choice of onion salt, garlic salt, paprika, thyme, poultry seasoning, tarragon, or grated cheese.

The Terms of Use for this website require you to allow advertisements on this website to load; you are requested to kindly disable your ad blocker or whitelist

Facebook Group
Click on me!

Follow us on Pinterest

Leftovers Recipes and Tips