Homemade Croutons are easy to make and cheaper than the store-bought kind! Add in garlic parmesan flavor, and these homemade croutons are out of this world!
There are random recipes that I make all of the time that I never EVER think to post on here because I think they’re way too simple, easy, silly, what-have-you.
If I ever stop to think, “hey, maybe someone else out there might want to have access to a recipe like this! Maybe I should post it!” and then I would go about getting it done. But the entire time I’m photographing it and writing the post up, I’m constantly doubting myself. Like, maybe people won’t like this. Maybe I’m the only one that will think this is cool. Should I even post this?? (Silly insecurities!)
Homemade Croutons are one of those recipes for me!
Homemade croutons seem like such an easy thing to make, so would anyone really care about a recipe for them? Well, I’m hoping so! 🙂
I have to say that I truly love making these. I ‘m a huge fan of homemade croutons – I can’t remember the last time I bought a store-bought package. This crouton recipe packs a ton of flavor into each small cube of bread. The croutons are toasted and crispy but also have a little give in them so they’re not inedibly rock hard like some of the store-bought ones are.
They also make your house smell garlicky and amazing. My boys love when I make a batch of homemade croutons because it always smells so good and they grab a few croutons straight off the cookie sheet! They’re like little pieces of garlicky, buttery toast! They take very few ingredients to make and don’t take too long to bake. Pretty much the best topping to your salad!!
- 5 pieces of day old bread crust cut off and cubed
- 3 Tbsp. butter melted
- 1 Tbsp. parmesan freshly grated
- 1/4 tsp. garlic powder
- 1/4 tsp. salt
- freshly ground pepper
- Preheat oven to 325ºF.
- Mix together butter, parmesan, garlic powder, salt and pepper.
- Toss bread cubes in butter mixture and spread out onto cookie sheet in one single layer.
- Bake, stirring often for 15-20 minutes.
- Let cool and serve with salad. Keep fresh in an airtight container.
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Please pass on thinking you have (Silly insecurities!)
I have been cooking for many, many years and I truly enjoy reading of and trying different recipes, little changes to familiar recipes and little tips which may have the blogger wondering if she/he should present them.. At times I will come across a simple discussion and recipe of something I may or may not have made in the past and it will inspire me to try it for the first time or to try it again..
Not all recipes or discussion of same need be completely original.. That, to me, is a big part of the enjoyment of following food blogs.. Old dogs DO learn new tricks… :O)