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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.

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