Herbes de Provence Croutons

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quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 6 to 7 cups

Recipe photo

These are some of the best croutons we've ever eaten. We keep snacking on them like potato chips, and they are fantastic on salad. This makes 8 or 9 cups. If you like them as much as we did, you'll be glad to hear that the recipe is readily doubled. These will keep a month or more in an airtight container, and they can be frozen and thawed (still wrapped) for at least 6 months.

Herbes de Provence Croutons

star rating (5) rate this recipe »
quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: 6 to 7 cups
Published: 01/17/2011

Ingredients

  • 8 to 9 cups (half of a 1 1/2 pound loaf, crusts cut off) cubed bread, partially stale
  • 2 tablespoons olive oil
  • 1 tablespoon garlic oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon Herbes de Provence

Directions

1) Preheat the oven to 350°F. Lightly grease a baking sheet, or line it with parchment.

2) Combine the oils, salt, and Herbes de Provence, and toss with the bread cubes.

3) Spread a single layer of bread cubes on the prepared baking sheet.

4) Bake the croutons for 30 to 40 minutes, turning every 10 minutes or so. When done, they'll be a light golden brown, and crunchy all the way through.

5) Remove them from the oven, let them cool completely on the pan, and store airtight.

Yield: 6 to 7 cups croutons.

Reviews

1
  • star rating 09/06/2012
  • qltnannyx2 from KAF Community
  • love love love this recipe....better than store bought... I do not have garlic oil so I just omit.....great way to use leftover bread or rolls.... soup or salads.... yummmm
  • star rating 07/29/2011
  • alicerogers from KAF Community
  • loved the croutons. I thought they had a lot of flavor and my family eats them out of hand. I have to remind them to save them for the salad. I agree with the other poster. Watch your baking times, mine regularly don't take as long as the recipe indicates.
  • star rating 06/19/2011
  • frenchchef from KAF Community
  • Sorry, guys, but these were disappointing - for me, anyway. I didn't think they had any flavor. I have another recipe that calls for 4c of cubed bread and a full 1/3c of EVOO + a nice blend of basil, paprika, salt, pepper & cayenne pepper. Think I'll go back to that one & add herbs de provence to the mix along with the garlic oil...
  • star rating 02/20/2011
  • JenBakes from KAF Community
  • Sooo good! Wish I had started making croutons sooner! Not sure if they'll make it to a salad since they are great for snacking - hubby and I can't stop eating them from the container. Mine didn't quite need 30 minutes - might want to watch them because I bet cooking time depends on the dryness of the bread and maybe even the humidity of your home.
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