Homemade Croutons Are Better Than Store-bought
What I especially love about this recipe is that these croutons taste so fresh, unlike the store-bought croutons that taste “old” and “stale”.
They come out very crispy, airy, and every bite has a shattering crunch. Seriously, garlic herb Parmesan croutons are the best homemade croutons!
What’s more, it takes less than 25 minutes to make them, from prep time to out of the oven. Easy peasy, quick and tasty!
How to Make Croutons
I think you are going to love this croutons recipe because it’s so quick and easy to make.
The deliciousness that comes from slices of day-old bread and some fresh herbs is simply amazing. If you have leftover or day-old bread on hand, this is an excellent recipe to help you use it up.
What Kind of Bread Should I Use?
Instead of Italian bread or a package of stuffing cubes, when I’m making croutons, I use slices of regular sandwich bread. They turn out great, and it costs less money to make them; it’s a win-win!
Options for Fresh Herbs
When I make garlic herb Parmesan croutons, I use fresh parsley but you can use any fresh herbs that you like. Or if you just want garlic croutons, you can make this recipe without any herbs.
This Garlic Herb Parmesan Croutons recipe is from Epicurious, but adapted a little bit to fit what little G likes to eat.
Frequently Asked Questions
How Long Can Homemade Croutons Last?
If you store your croutons in an air-tight container, they should keep well for up to a week without losing any flavor or texture.
We all love the croutons and who knows? If I use homemade croutons, maybe little G will start eating his salad.
How Many Calories per Serving?
One serving (1 cup) of garlic herb Parmesan croutons has 251 calories.
What to Serve with This Recipe?
This dish is best served with salad or soup. For a healthy meal and easy weeknight dinner, I recommend the following recipes.
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Garlic Herb Parmesan Croutons
- 5 cloves garlic (peeled and lightly pounded)
- 1 tablespoon finely chopped parsley leaves
- 1/2 teaspoon salt or to taste
- 1/4 cup olive oil
- 4 pieces bread (cut into 3/4-inch cubes (about 6 cups))
- 1/4 cup finely grated fresh Parmesan
- Preheat the oven to 350°F (176°C).
- In a small saucepan combine the garlic, parsley, salt, and the oil and simmer the mixture for 3 minutes. Discard the garlic.
- In a bowl, toss the bread cubes with the oil mixture, spread them in a single layer on a cookie sheet lined with parchment paper.
- Bake in the middle of the oven for 8 minutes. Sprinkle the croutons with the Parmesan and bake them for 5 minutes more, or until they are golden. Sprinkle the croutons with the additional salt and let them cool.
- The croutons keep in an airtight container for 1 week. Serve the croutons as a topping for tossed green salad.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Very nice recipe! Thank you!
I have been craving some good homemade croutons for SO long now. They have been on my “to make” list for weeks – store-bought croutons are just not cutting it anymore. Too airy and fake tasting. THESE though are whole other story – that parmesan!! Yum!
Make croutons often, eat them as a snack myself all the time — and fully agree with Marlene: This recipe has much too much oil. In addition, mine also get a responsible sprinkle of powdered hot pepper — and that touch is significant in results… And I do appreciate Rasa Malaysia’s ‘food trends’ and recipes, and use MANY of the latter frequently… many thanks !…
Noted, croutons virgin, I have to redo the recipe again…still have some leftover bread.
This is way too much olive oil. For simpler prep of crutons I always drizzle no more than an 1/8 cup for a whole loaf of bread. You literally do NOT want to saturate the bread. Simply toss with seasoning or already made infused olive oil (we always make garlic oil and have it on hand). And then bake at 350 for about 8 to 10 minutes checking frequently. Premium restaurants I have worked for use a small drizzle of olive oil, salt, and a tiny dash of smoked or sweet paprika. Toss, then bake.
Hi Marlene, I thought so too, I just followed the recipe and noticed that some of them are soaked in too much oil, I will have to try another batch and cut down the oil. Still good though and my son is skinny so the extra oil should be good for him LOL. Thanks for your tips!!
Yummy will make and serve in party many thanks