Garlic Croutons

Preparation info

  • Difficulty


  • Makes about

    10 cups

Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

Make a big batch of these crunchy croutons with leftover bread and use them to top a salad or soup, or just have them as a snack. (They’re terrific dipped into a bean dip, too.) We like big croutons in our family, but if you prefer a smaller size, just cut the cubes into ½-inch squares. Store cooled croutons in a covered container in a cool, dry place for up to a week.


  • 6 1 -inch-thick slices good Italian or French bread, cut into 1 -inch cubes (about 10 cups)
  • 2 tablespoons extra-virgin olive oil
  • 4 cloves organic garlic, finely chopped
  • 1 teaspoon dried organic oregano
  • Sea salt and pepper


  1. Preheat the oven to 375°F. Line a cookie sheet with parchment paper or spray it with olive oil spray.
  2. Place the cut bread cubes in a shallow bowl. Drizzle the olive oil evenly over the top, then toss well to coat, using your hands or two wooden spoons. Scatter the garlic over the top, sprinkle the oregano or Italian herb mix evenly over the top, then sprinkle the cubes lightly with sea salt and pepper. Toss well to coat. Taste for seasoning.
  3. Turn the coated cubes onto the prepared cookie sheet, arranging the cubes in a single layer. Bake for 35-40 minutes, until the cubes are firm and dry.