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Herbes de Provence Croutons

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Sue Gray

Herbes de Provence Croutons Recipe

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.

At a glance

6 to 7 cups


Choose your measure:

  • 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


  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.
  6. Yield: 6 to 7 cups croutons.