Homemade Cheesy Garlic Croutons a bit of garlicky goodness.
I’ve been a soup purest for years meaning I never added crackers or any garnish to my soup. Never. Ever. That was akin to committing a crime in my book. And croutons? No!!! They were meant for salads only.
One should never say never. I received a copy of Kelsey Nixon’s cookbook, Kitchen Essentials and she has a recipe for cheese croutons. They looked delicious and easy to do. I decided to give them a try and you know what? They were delicious. In soup or out. Ahem…
1. Line a rimmed cookie sheet with foil.
2. Cut your bread into 1-inch cubes or a bit smaller if you would like.
3. Place them in a bowl. To that I added melted butter which I had mixed with garlic powder (I used salted butter and omitted the salt from the recipe).
4. Sprinkle the bread cubes with pepper and then place on a single layer onto the cookie sheet. Bake for 10 to 15 minutes. I like them to be pretty crispy so I went with 15 minutes.
5. Take the croutons out of the oven and sprinkle with shredded cheddar cheese. Place back in the oven and bake for 5 to 7 minutes more. You want the cheese to be melted and the croutons crispy.
You will never buy packaged croutons again.
- 1 French baguette. Day-old is best. Cut into 1-inch cubes or smaller.
- 4 tbsp. salted butter, melted
- 1 tsp. garlic butter. Can use more if you like lots of garlic
- Pepper, to taste
- 1 cup shredded cheddar cheese
- Preheat oven to 325 degrees.
- Cut your bread into 1-inch cubes.
- Line a rimmed cookie sheet with foil.
- Melt your butter in a small bowl and add your garlic powder. Mix well.
- Place them in a bowl. To that I added melted butter and garlic mix.
- Sprinkle the bread cubes with pepper. Toss the bread crumbs well.
- Place onto the cookie sheet in a single layer.
- Bake for 10 to 15 minutes.
- Take the croutons out of the oven and sprinkle with shredded cheddar cheese. Place back in the oven and bake for 5 to 7 minutes more. You want the cheese to be melted and the croutons crispy.