Garlic Sourdough Croutons

garliccroutonsSometimes, I get to travel for work.  And sometimes, I get to spend a couple hours in the San Francisco airport.  They have really good sourdough bread there.  It ALMOST makes up for the flights ALWAYS being delayed– especially on foggy mornings.  ALMOST…

I usually pick up at least a few loaves.  One to take to work, one to give a neighbor, and one for us to eat.  We made grilled cheese sandwiches a few times (heavenly with a few thin slices of garden tomatoes), but we still had half a loaf left.  And it was beginning to get stale.  What’s my go-to thing for good stale-ish bread?  CROUTONS!!

Croutons are SO EASY and SO GOOD!  I add them to salads, on top of soups, or just eat them as a snack sometimes.  Hey- don’t judge!  I just tell myself they’re better than potato chips.  And if they’re not, we’ll just pretend they are. 😉

What do you like to do with stale-ish bread?

Garlic Sourdough Croutons

  • 2-3 Tbsp oil (I used light olive oil)
  • 1-2 cloves garlic, smashed
  • 1/2 loaf (8 oz.) good sourdough bread, cut into 1/2″ cubes
  • salt and pepper to taste
  1. Preheat oven to 350°F.  Line a cookie sheet with foil.
  2. In a small saucepan, heat oil and garlic.  Continue heating, turning garlic often, until garlic is toasted and golden brown (NOT black).  Remove garlic from oil and set aside to cool slightly.
  3. In a large bowl, combine bread cubes and sprinkle with salt and pepper.  Toss to combine.
  4. Spread out the seasoned cubes on the foil-lined cookie sheet in a single layer.  Bake at 350°F for about 10 minutes or until the top is golden.
  5. Turn or stir the croutons, then place back in the oven for about another 5 minutes.
  6. Let cool completely. Store on the counter in an airtight container.

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