Rose Mary Mogan


This recipe came about because I was out of croutons that I needed for a casserole I was making. I had some stale sour dough bread that I needed to use before it spoiled, so I decided to use it to make the croutons. I did have garlic juice spray but figured that might make the croutons a bit soggy.

Hence the use of my restaurant style granulated garlic, It is very strong in flavor which is what we love, so it worked out fine for the croutons. You can toss them on your salad or use them in a casserole as I did. The homemade variety has more flavor than the store bought variety in my opinion

★★★★★ 1 vote
Makes 4-5 cups
15 Min
25 Min


9 slice
sour dough bread, or bread of choice
1/2-3/4 c
extra virgin olive oil or as desired
2 Tbsp
granulated garlic, (good quality)


1PREHEAT OVEN TO 350 DEGREES F. Using a sharp knife, stack a few slices of bread together and cut into cubes. Repeat until all the slices have been cubed.
2Using a jelly Roll type pan, spread the bread cubes into a single layer.
3Sprinkle with the olive oil then with granulated garlic, then toss lightly, & place into a preheated 350 degree oven and bake for about 25 minutes, TOSS HALF WAY BETWEEN BAKING. or until bread cubes are as brown as you would like.
4These are the ingredients I used to make the croutons.
5Leave in oven a lot longer if you want them to be darker, OR YOU CAN INCREASE THE TEMPERATURE OF THE OVEN, BUT MONITER CLOSELY. i JUST WANTED THE BREAD TOASTED BUT NOT NECESSARIALLY GOLDEN BROWN. Serve in salads or casseroles.

About this Recipe

Course/Dish: Other Appetizers
Main Ingredient: Bread
Regional Style: American