Some foods are always better fresh — a warm chocolate chip cookie or a slice of just-baked bread beats the packaged version every time. The same goes for croutons. Homemade croutons elevate a simple salad or bowl of soup, and these baked herb-and-garlic croutons are no exception. Crunchy and addictive, they’re infused with herbs, garlic, Parmesan (optional), and extra virgin olive oil.
Baked Herb and Garlic Croutons
To make great baked herb-and-garlic croutons, focus on three things: the bread, the seasoning, and the baking. Choose a loaf with some spring to it — a round Italian loaf from a bakery is ideal, but any sturdy white bread works well. This recipe is also a smart way to use up day-old bread.
Baked Herb and Garlic Croutons
Slice the bread into 1/2-inch to 3/4-inch cubes — about 7 to 8 cups total. A serrated bread knife makes even slices easier. If your cubes are a bit larger, they’ll simply need a little more time in the oven.
The seasoning uses pantry staples: extra virgin olive oil, garlic, dried oregano, dried basil, dried thyme, salt, and pepper. Using a good-quality olive oil is worth it because its flavor comes through. Place the olive oil, sliced garlic, herbs, salt, and pepper in a small saucepan and bring to a gentle simmer. Simmer for five minutes to infuse the oil, then remove and discard the garlic.
Simmering the garlic and herbs releases their flavor into the oil so every nook of the bread gets coated with taste. Transfer the bread cubes to a large mixing bowl, drizzle with the warm herb-and-garlic oil, and toss until evenly coated.
Baked Herb and Garlic Croutons
Spread the seasoned cubes in a single layer on an ungreased baking sheet and bake in a preheated 350°F oven for 10 minutes. While they toast, grate fresh Parmesan if you plan to use it — it adds a nice cheesy note but is optional.
After the first 10 minutes, remove the pan and sprinkle the croutons with Parmesan. Return them to the oven for another 5 to 10 minutes, stirring once or twice, until they’re golden and beginning to crisp. Timing will vary with bread type and cube size; pull them when they smell toasty. They’ll be slightly crunchy warm and will firm up more as they cool.
Baked Herb and Garlic Croutons
When the croutons are done, taste and sprinkle with a little extra salt if needed. They’re irresistible straight from the pan, so expect to sample a few before they reach the salad bowl.
These croutons pair perfectly with a simple salad of lettuce, tomato, and cucumber, and they’re tasty with creamy or Italian-style dressings. They also make a comforting topping for tomato-based soups and other creamy soups.
Let the croutons cool completely, then store them in an airtight container. Properly stored, they’ll stay fresh for about a week.
Baked Herb and Garlic Croutons
Disclosures: The author was not compensated for this post. Some links in the original post were affiliate links; purchases through those links may provide a small commission to help cover recipe publishing costs.
Baked Herb and Garlic Croutons
Marsha Maxwell
Pin Recipe
Equipment
Ingredients
- 2 large garlic cloves, peeled and sliced lengthwise
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt, plus extra for sprinkling
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup extra virgin olive oil
- 1 loaf Italian bread or other hearty white bread (about 7–8 cups cubed)
- 1/4 cup finely grated fresh Parmesan, optional
Instructions
- Slice the bread into 1/2-inch or 3/4-inch cubes, totaling about 7–8 cups. You may not need the entire loaf.
- Preheat the oven to 350°F and place a rack in the middle position.
- Combine garlic, oregano, basil, thyme, 1/2 teaspoon salt, pepper, and olive oil in a small saucepan. Bring to a simmer over medium heat, then simmer 5 minutes. Remove and discard the garlic.
- Put the bread cubes in a large bowl and drizzle with the warm herb oil. Toss to coat evenly.
- Spread the bread cubes in a single layer on an ungreased baking sheet and bake 10 minutes.
- Remove the tray, sprinkle with Parmesan if using, and return to the oven. Bake 5–10 minutes more, stirring once or twice, until golden and starting to crisp.
- Sprinkle with additional salt to taste. Let cool completely before storing in an airtight container.
- Croutons stay fresh in the pantry for about one week.
Nutrition
Calories: 67kcal
Carbohydrates: 4g
Protein: 1g
Fat: 5g
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Baked Herb and Garlic Croutons