How to Make Buttery Croutons

How to Make Croutons. I don’t mean to brag, but I made a couple of bad choices that led to a good choice this week.

The Choices

Choice 1: I’d purchased a really long, skinny loaf of French bread from the grocery store. I don’t remember what I bought it for now; but, whatever good intentions I had fell apart. While my intentions fell apart, the French bread loaf got firmer.

Choice 2: I chose to ignore the issue. It didn’t go away.

Choice 3: I decided I would try to redeem myself. It might’ve been too late, but I was willing to take a knife to my now brick-like loaf of bread. The result is delicious, and now I have good intentions of using these buttery beauties upon a salad. I’ll let you know how my salad choice goes.

In the meantime, here is my homemade buttery croutons recipe. It’s versatile and dependable… even when our intentions are not.

How to Make Buttery Croutons

Preheat oven to 375°F.

• 1 long, skinny cheap loaf of grocery store plain French bread (or a short, chubby one)
• 1 cup (yup, two sticks) unsalted butter
• 3 tablespoons garlic powder (or 4-5 fresh garlic cloves)
• A light dusting of sea salt

Using a bread knife cut the loaf of French bread into about 1/2 to 3/4 inch squares. Place the cubes into a large bowl that has a lid.

Melt butter completely over low heat.

Sprinkle garlic powder or minced garlic if using fresh and salt over the bread cubes.

Drizzle melted butter over bread cubes.

Spread squares over a half sheet pan. Spread them out well. This may require two separate pans.

Bake for about 15-20 minutes until croutons are golden brown as pictured.

Other things you can add to the butter mixture include Beau Monde spice (celery flavor), onion powder, Italian seasoning, red pepper flakes, herbs, etc.

Get creative. After all, it’s your very own bad, bad good choice.

These also make great toppings on soup or you can crush them for excellent breading and casserole toppers.