Greg DuPree
Hands-On Time
10 Mins
Total Time
40 Mins
Yield
6 cups

Melted butter plus fragrant rosemary plus crispy white bread—what do those add up to? The answer is: amazingly delicious, homemade croutons, which are not only easier to make than you’d think, they’re also a great way to use up extra bread. While the basic method for making croutons in your own oven is simple, this butter-and-herb version takes it up a notch. You’ll start by making a garlic and rosemary butter, which gets tossed with white sandwich bread. Then, into the oven they go and out comes perfectly golden brown, fragrant and crunchy salad croutons. Into meal prep? Since these keep well for up to two weeks, this recipe is a great addition to your weekly plan. Sometimes sneaking a little indulgence into a vegetable-heavy meal—in this case, a buttery crouton into something like a bowl of greens—does the trick in getting the whole family on board with healthier eating.

How to Make It

Step 1

Preheat oven to 350°F with racks in upper and lower thirds. Combine butter, garlic, and rosemary in a small saucepan over medium. Cook, stirring occasionally, until butter melts and garlic turns golden brown, about 3 minutes. Remove from heat and discard garlic and rosemary.

Step 2

Place bread in a large bowl. Gradually pour melted butter over bread, tossing to coat. Season with salt and toss to combine. Divide bread between 2 rimmed baking sheets and arrange in a single layer. Bake until golden brown, 20 to 22 minutes, rotating sheets and stirring halfway through. Let cool completely on baking sheets. Store in an airtight container for up to 2 weeks.

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Ratings & Reviews

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