Garlic Parmesan Croutons! Recipe

Submitted by Sharon123

"Pretty much any type of bread will make good croutons. You can use stale pieces of baguette to the end slices of a sandwich loaf. Good croutons follow these basic rules= Make sure to cut the bread into uniform pieces, the cubes must be tossed with olive oil that has been laced with the determined spices, and the pieces must be baked in a 350*F. oven until golden.These are great served over soup and salads, even good as a munchy. Adapted from The America's Test Kitchen Family Cookbook."

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photo by Karen Elizabeth

Ready In:: 35mins
Ingredients:: 5
Yields:: 4 cups

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ingredients

6 tablespoons olive oil
2 -3 garlic cloves, minced
¹⁄₄ teaspoon salt
1 cup parmesan cheese, grated
4 cups bread cubes (1/2-inch cubes)

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directions

Adjust oven rack to the center postion in your oven and heat to 350*F.
Whisk the oil, garlic, salt and Parmesan cheese together in a large bowl. Add the bread cubes and toss until thoroughly coated.
Spread the bread cubes onto a baking sheet and bake until golden brown, about 20-25 minutes.
Allow the croutons to cool to room temperature before serving. Enjoy!
Note:
This recipe makes enough for at least two large salads(2-3 quart salad). Any leftovers will keep in an airtight container or ziplock bag for about 1 week.

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Reviews

i completely agree with other review, delish!!!! I also added more olive oil to coat the bread. thanks for posting, will be only croutons in my household from now on!

Aimsdog
There aren't enough stars for me to give this recipe. Absolutely LOVED it! I did increase the olive oil a little as the parmesan soaked it all up. These were delicious with a ranch salad. Thank you so much for posting!

Shuzbud
See Also
The State Park Scramble: Easy Camping Recipes

These are the absolute BEST croutons that I have ever eaten!! I will make no other crouton recipe!!!

g_marshallbaskett
Easy to prepare and delicious, I used brown sandwich bread since it was all I had, so I got quite robust croutons, but lovely served with soup on a cold evening! I'd like to make them using white bread next time, for that golden look! Very more-ish, I must have eaten half of them before they got as far as the soup!

Karen Elizabeth

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RECIPE SUBMITTED BY

Sharon123

Murphy, 73

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I live in the mountains of N.C. and love it here. I love to cook and try new recipes. I quilt, crochet, do rug hooking, and dabble at oil painting.I am a vegetarian,well, almost, I do eat a little fish. I have traveled alot and am glad to settle down.I have 5 children and 5 grandchildren.I am into herbs, for cooking and for healing. I used to take care of a 97 yr. old lady, who taught me so many things about cooking and life. I am a Seventh Day Adventist and my passion is learning more about my Saviour, Jesus Christ! I have recently undergone radiation and chemotherapy for cancer. My wonderful friends here at Zaar held a cookathon for me. Here is a link to the cookbook of all the recipes they made. Thanks guys, you're the best! Oct. 2011. Update: I am now 6  years cancer free! :D I was the host of Newest Zaar Tag in the game room. Please do come by and check it out!  Now I am a host in the TOTM forum(Topic of the Month).<a href=http://s10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/?action=view?t=NewestZaarTag_InTheKitchen.gif target=_blank><img src=http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/NewestZaarTag_InTheKitchen.gif border=0 alt=Photobucket /></a>  <a href=http://www.recipezaar.com/cookbook.php?bookid=123948>Sharon123's Cook-a-Thon Cookbook</a> <object width=750 height=400 data=http://www.travbuddy.com/flash/countries_map.swf?id=2833841 type=application/x-shockwave-flash><param name=data value=http://www.travbuddy.com/flash/countries_map.swf?id=2833841 /><param name=bgcolor value=#372060 /><param name=src value=http://www.travbuddy.com/flash/countries_map.swf?id=2833841 /><param name=quality value=high /></object> <a href=http://www.travbuddy.com/travel-widgets><img src=http://www.travbuddy.com/images/widget_map_promote.gif border=0 alt=/ /></a> Participation & 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Parmesan Garlic Croutons

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Garlic Parmesan Croutons! Recipe - Food.com (2024)

FAQs

Why are my croutons not crispy? ›

The key to crispy croutons is making sure that they're fully dried out in the oven and crunchy all the way through. They should not be chewy when they come out of the oven. Bake croutons in a single layer on the baking sheet to crisp up the bread, rather than steaming it.

Read On ›

How do you keep homemade croutons crispy? ›

Cool a batch of homemade croutons before you store them.

If you toss warm croutons into a storage bag, the bag traps moisture and you'll be left with soggy croutons! To avoid a mushy mess, spread the croutons in a single layer and cool them completely.

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Why are my croutons bitter? ›

Why are my croutons bitter? If the herbs or fresh garlic burns when making croutons, they can taste bitter. Try infusing the garlic flavor into warm olive oil, then remove the pieces before coating the bread. Alternatively, use garlic powder for a roasted flavor that doesn't burn.

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Do croutons get soggy? ›

Much like any other dried foods placed in liquid, given enough time, the croutons will reconstitute -- softening and then becoming soggy. While this process happens quickly once wet ingredients are introduced to a salad, it can also happen slowly outside of the salad if your croutons aren't stored properly.

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Why are my homemade croutons so hard? ›

Croutons that are perfectly crisp right out of the oven will be too hard to eat when they cool. For the perfect crouton, pull them from the oven when they are still have a bit of give to them – as they cool, they will crisp up perfectly. Stale bread will crisp faster in the oven and will need less time to bake.

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How do you keep homemade croutons from getting soggy? ›

You don't want any added moisture in the storage container. Once cooled, store the croutons in an airtight container or jar in a cool, dry place. To soak up any excess moisture, you can add a paper towel to the bottom of the container. Stored at room temperature, the homemade croutons will last up to 3 days.

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How long will homemade croutons stay fresh? ›

How long do croutons last? The expected shelf-life for homemade croutons is about two weeks. Moisture encourages mold, so make sure your croutons are completely dehydrated during the bake and let cool completely at room temperature before storing them away in an airtight container.

Why do croutons get soggy? ›

Soggy croutons often happen with leftover salad or prepackaged salads that have been sitting for a while. But they can also occur if you've prepped your salad too early and let it sit in the bowl for too long; the croutons take on moisture, and the crisped-up bread goes soft.

Are croutons meant to be crunchy? ›

Let me explain: Most croutons are crunchy through and through, but these are designed to be crispy on the outside and chewy in the middle–far better for munching out of hand (or as a complement to tender salad leaves) than the hard, desiccated store-bought kind.

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How to refresh croutons? ›

Let croutons cool in a single layer on the baking sheet. Use immediately or keep in an airtight container for up to 2 days. To refresh stale croutons, bake for 3 to 4 minutes at 400 degrees.

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How do you know if croutons are stale? ›

The most common way to tell if croutons have gone bad is by smell and taste. If they have an off smell, it's best to throw them out. Similarly, if they taste stale or have lost their crunch, it's time to discard them.

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How long does it take for croutons to go bad? ›

Homemade croutons typically last up to two weeks at room temperature and can last even longer when frozen, whereas store-bought variants might have a longer shelf life due to preservatives. Always check croutons before use to ensure they have not gone stale or moldy.

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Can you leave croutons out overnight? ›

Grilled Sourdough Croutons

After grilling, if the center is still slightly soft (like toast), leave out for a few hours or overnight to dry at room temperature. Cut into cubes.

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How do you make soggy bread crispy? ›

Put the bread in a cold oven, then turn the heat to 300° F. Let the loaf slowly heat up for 10 to 15 minutes, depending on the density and dryness of the bread. Start checking the bread after 10 minutes.

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What temperature do you dehydrate croutons? ›

Directions

1Cut the bread into small cubes.
2Place in the dehydrator and dry for 4-6 hours at 155 degrees F until crisp.
3Optional: Add garlic salt, onion salt, parmesan cheese, or herbs for an exciting flavor.

Will croutons get soggy in the fridge? ›

Keep crispy stuff and cheesy stuff off

Since a salad is typically a high-moisture dish, it's best to keep anything crispy or cheesy off until serving. Crispy items such as croutons or fried wontons will become soggy and cheese will become soft.

Garlic Parmesan Croutons! Recipe - Food.com (2024)

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FAQs

Why are my croutons not crispy? ›

How do you know if croutons are stale? ›

References