Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition

  • 4 tablespoons margarine (unsalted)
  • 2 cloves garlic, minced
  • 12 teaspoon basil
  • 12 teaspoon oregano
  • 2 cups whole wheat bread cubes


  1. In a large skillet, heat margarine.
  2. Add seasonings.
  3. Cook for about 1 minute to soften.
  4. Stir in bread cubes and saute until browned and crisp.
  5. Scatter on tops of soups or salads just before serving.
  6. VARIATIONS: - try other seasonings of your choice such as curry powder, cut into cubes.
  7. Spread on ungreased baking sheet.
  8. Toast in 400 deg F oven for about 10 minutes, turning occasionally, until golden brown and crisp.
  9. Store in tin at room temperature for 1-2 days; some of their crispness will be lost if stored in plastic container.
  10. They may be reheated and crisped in 350 deg F oven for 5 minutes.
Most Helpful

5 5

These are awesome!!! I started them on the stovetop, and then finished in the oven. Thanks Riff!!!

5 5

VERY GOOD...I really enjoyed these and made an extra batch to keep on hand to munch on. THANK YOU for sharing.

5 5

My crouton-loving children gave these 10 stars, lol. They ate nearly all of them straight off the cookie sheet, I barely salvaged enough for my salad! I used the oven method and the only change I made was to use olive oil instead of margarine (personal preference) and mix everything in a large bowl before baking. They were crunchy and crispy all the way through, even though my chunks of French bread were rather thick, no problems with soggy or mushy croutons. I made a second batch and played around with the herbs, changing a portion of it to rosemary and thyme (but no parsley or sage, lol) and using a mix of olive and canola oils. They were great and I love that this recipe is quick, easy, forgiving of alterations, and a great way to use bread that is otherwise too stale to use. My daughters have already asked if we could just buy a loaf of French bread and turn the entire thing into these croutons, lol! Thanks SO much for posting this winner, Riff; it will get a lot of use around here! :o)