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Garlic-Butter Croutons

Scott Phillips

Yield: Yields about 4 cups.

Scatter these buttery croutons over a classic Caesar salad  or onto a creamy soup for a dash of crunch.


  • 4 large slices white sandwich bread, cut into 3/4- to 1-inch pieces (about 4 cups)
  • 3 oz. (6 Tbs.) unsalted butter
  • 2 large cloves garlic, smashed and peeled
  • Kosher salt

Nutritional Information

  • Calories (kcal) : 130
  • Fat Calories (kcal): 80
  • Fat (g): 9
  • Saturated Fat (g): 5
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 25
  • Sodium (mg): 210
  • Carbohydrates (g): 10
  • Fiber (g): 1
  • Protein (g): 2


  • Position a rack in the center of the oven and heat the oven to 350°F.

    Put the bread cubes on a large rimmed baking sheet. Melt the butter in a 1- to 2-quart sauce pan over medium-low heat. Add the garlic, mashing it gently with the back of a wooden spoon, and raise the heat to medium. Cook, stirring occasionally, until the butter is fragrant (the garlic may start to brown around the edges), 3 to 4 minutes. Remove from the heat and discard the garlic. Drizzle the butter over the bread cubes. Toss with your hands until the cubes are evenly coated. (Don’t worry if some crumble.) Spread them in a single layer and sprinkle with 3/4 tsp. salt. Bake until the croutons are a deep golden-brown, 15 to 17 minutes. Let cool completely. (You can store the croutons in an air-tight container for up to 2 days or freeze for up to 3 weeks.)


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Reviews (3 reviews)

  • cozette | 05/25/2018

    The best croutons we've ever eaten. My husband munches on them like popcorn. I used a sourdough boule, removed the crust and tore rather than cut the bread. This takes longer to brown but we love the texture. (This will take all the butter.)

  • sfordscott | 02/25/2011

    So simple and they taste great. I haven't purchased pre-made croutons since. And cheap bread works best!

  • Kitsy | 08/25/2010

    These croutons are fabulous. I will u se a little less butter t he next time though!

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