Homemade Cheese and Garlic Croutons


I love croutons and so do my girls.  In fact, sometimes we like to eat them just by themselves.  So, I looked at a bag of croutons the other day and was amazed to see what was listed as the ingredients in store bought croutons.  Check this out!


There was way too much junk.  There are lots of preservatives in something that should just be a couple of natural ingredients.   I decided I wanted to make a healthier alternative to store bought croutons.  This is also a great way to use up all of the stale bread in your house without having to throw it in the garbage.  This is also a real cost cutter too and could save you money.  I actually used three types of bread:  Sourdough, Potato, and French Bread.  It adds a nice variety in flavor.  If you only have one kind that’s o.k too.  Use what you have.

Homemade Croutons:


  • Left over bread
  • 1/4 to 1/2 cup Olive Oil (depending on how much bread you have)
  • Italian Seasoning
  • Onion Powder
  • Garlic Powder
  • Salt
  • Pepper
  • Parmesan Cheese
  • Romano Cheese

-Left over bread.  Cut up the bread into cubes and put on a cookie tray.  Brush the olive oil onto the bread.


Season the croutons with Italian seasoning, onion and garlic powder, salt, and pepper.  Cover the croutons with finely grated Parmesan and Romano cheese.


Bake at 350 degrees for 4 to 5 minutes and turn the croutons over.  The cooking time will depend on your oven.  So, watch them closely.  Sprinkle more Parmesan/Romano cheese over croutons and bake until golden brown.


 Let cool and store in a Ziplock bag.

Look how beautiful!

Here’s another idea.  You can use garlic and parsley seasoning to have a different flavor for your croutons.  Try any combination.  You will love them.

Croutons will keep for a long time.  You can also freeze them.  Better yet, you can put them in a food processor and make your own Italian style breadcrumbs.


Related Posts Plugin for WordPress, Blogger...


Leave a Reply

Your email address will not be published. Required fields are marked *