Garlic Homemade Croutons

Ingredients

• 960 ml (4 cups)bread cubes, cut into 2 cm squares, from a sturdy bread such as sourdough
• 120 ml (½ cup)extra-virgin olive oil
• 3garlic cloves, thinly sliced
• 30 ml (2 tablespoons)Italian parsley, finely chopped
• 2.5 ml (½ teaspoon)kosher salt
• 2.5 ml (½ teaspoon)freshly ground black pepper

Instructions

1. 1

   Preheat the oven

   Heat the oven to 190°C (375°F).

2. 2

   Infuse the oil

   Put the bread cubes in a large bowl and set it aside. Warm the olive oil and sliced garlic in a small saucepan over medium heat for about 4–5 minutes, until the garlic is fragrant and starting to turn golden. Watch closely so it does not burn and turn bitter. Strain the garlic from the oil or lift out the slices, then discard them or save them for another use.

3. 3

   Toast the bread

   Drizzle the garlic-infused oil over the bread and toss to coat. Spread the cubes on a rimmed baking tray and bake for 10 minutes, turning them occasionally, until golden.

4. 4

   Season and cool

   Take the croutons out of the oven and return them to the bowl. Toss with the parsley, salt and pepper, then leave to cool.

What are garlic croutons?

Croutons are small pieces of bread toasted or fried until crisp, commonly served with salads and soups. They are a familiar feature of American-style salads, though the idea of using crisp bread to add texture has roots in many food traditions.

This version uses sturdy bread and garlic-scented olive oil for a golden, savoury result. The garlic is removed before baking, so its flavour infuses the oil without leaving the slices in the oven to burn.

Nutrition and macros by portion

The nutrition label shows one serving as written: 197 calories, 3g protein, 14g carbs, 14g fat.

The bread provides most of the carbohydrates, while the olive oil is the main source of fat. There is a small amount of protein from the bread; serve a portion over a vegetable-rich soup or salad with a protein-rich accompaniment to make a more balanced plate.

Choose sturdy bread

Bread choice: sourdough or another firm loaf holds its shape when tossed with oil and turned in the oven. Slightly stale bread can work well, too, as it is less likely to become soft from the coating.

Even cubes: cut the bread into roughly 2 cm pieces so they toast at a similar rate. A mix of very small and large pieces can leave some overdone while others are still soft.

Infuse the garlic carefully

Gentle heat: let the garlic warm in the oil over medium heat for about 4–5 minutes. The useful cue is a fragrant aroma and the first hint of golden colour.

Remove in time: take out the garlic before it darkens. Burnt garlic can taste bitter, and the recipe uses the infused oil rather than the cooked slices.

Get the texture right

Coat evenly: toss the bread after drizzling so the oil reaches the cubes without leaving a pool at the bottom of the bowl. Spread them out on the tray for more even toasting.

Check the centres: bake for 10 minutes, turning the cubes occasionally. They should look golden; let them cool before judging their final crispness, as they firm up as they stand.

Season after baking

Fresh finish: add the parsley, salt and pepper after the croutons come out of the oven. This keeps the parsley from baking with the bread and makes it easier to distribute the seasoning.

Cool before storing: leave the croutons in the bowl until they are cool. Trapping warmth in a closed container can soften their crisp texture.

How to serve them

Salads: scatter the croutons over leafy salads just before serving so they stay crunchy. Their garlic and parsley seasoning also works with simple dressed greens.

Soups: add them to a bowl of soup as a crisp topping. They are also handy alongside other savoury dishes whenever a little crunch is welcome.

Recipe notes & tips

• Use a sturdy loaf so the cubes keep their shape when tossed.
• Cut the bread into similarly sized cubes for more even browning.
• Keep an eye on the garlic as it heats; it can go from golden to burnt quickly.
• Spread the bread cubes across the tray rather than piling them up.
• Turn the cubes occasionally during baking for even colour.
• Allow the croutons to cool before putting them away.

Variations

• Add dried herbs: toss a pinch of dried oregano or thyme with the parsley.
• Use another loaf: try a firm country loaf in place of sourdough.
• Add cheese: toss with finely grated Parmesan after baking.
• Make them peppery: add extra freshly ground black pepper to taste.
• Use fresh herbs: replace the parsley with another finely chopped soft herb.

Common mistakes to avoid

• Burning the garlic: remove it as soon as it starts to turn golden so the oil does not taste bitter.
• Uneven cubes: cut the bread to a similar size so small pieces do not over-toast before large ones.
• Crowding the tray: spread the cubes out so they toast rather than steam against one another.
• Skipping the turns: toss the cubes occasionally during baking to help them colour evenly.
• Storing them warm: cool the croutons first to help prevent trapped moisture from softening them.

How to store

Once completely cool, store the croutons in an airtight container at room temperature and use within about a week. If they lose their crispness, spread them on a tray and warm briefly in the oven until crunchy again.

Frequently asked questions