Salad Croutons

READY IN: 25mins
Recipe by Echo0502

I came up with these croutons because all I could ever find in the store were ones that tasted stale and threatened to break a tooth. We love the blend of the slightly sweet of the bread with the garlic. We've been known to just grab a handful for munching ! They're also great tossed on top of a cup of soup!

Top Review by brokenburner

What an absolutely fabulous recipe! I used Recipe #114258 ... and it worked out wonderfully. I left them in the oven a lot longer than twenty minutes, and towards the end I even upped the heat to 400 because it just didn't look like the croutons were browning, and they still felt soft to the touch. After I took them out, though, they hardened up and are now crunchy, just the way I wanted them to be. I stored them in the refrigerator, because I made the Hawaiian bread with Splenda, so I wasn't sure where to put them! I was very liberal with the seasonings, but it balanced perfectly with the sweetness of the bread. I was surprised to find that these croutons didn't get instantly soggy in soup; they also didn't immediately sop up the dressing when tossed in a salad. Thanks for posting!!

Ingredients Nutrition


  1. Pre heat oven to 350.
  2. Cube bread into bite sized pieces.
  3. Place into a 9x13 cake pan.
  4. Spritz with oil.
  5. Sprinkle garlic powder and Lawry's over the croutons and toss well.
  6. Place into oven and bake for 10 minutes. Remove from oven, toss, spritz again and sprinkle with more garlic powder and salt if desired.
  7. Return to oven. Bake for another 10 minutes or until croutons are 'dried' and browned. Remove from oven and allow to cool.
  8. Store in an air tight container or large Zip style bag.

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