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Crispy Buttery Croutons

Bettyskitchen's picture
  White bread slices 4
  Butter 4 Tablespoon, softened to room temperature or as needed

If convenient, freeze your loaf of sliced bread at least overnight. When you are ready to make your croutons, separate out as many slices of bread as you need. Now, spread both sides of frozen bread slices with a thin layer of butter. (You may leave the butter off, if you are watching fat and calories.) As the bread is buttered, you may add garlic powder, dried herbs, etc. to fit your taste, although these are very good plain. Next, (while the bread is still frozen, use a knife to slice vertically and horizontally, forming cubes of buttered, frozen bread. Place the cubes in a single layer in a shallow baking pan. Use more than one pan, if needed. Bake for about 15 minutes, stirring every 5 minutes. Watch closely, so that the croutons do not get overly brown. When the croutons are golden and crisp, remove them from the oven. Let cool. Place in a tightly covered container to store. Use as desired, with salads or in other recipes! These taste outrageously delicious! --Betty :)
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Recipe Summary

Difficulty Level: 
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
If you aren't yet bored with the store-bought croutons, then making your own buttery croutons at home will surely convince you how these homemade delights really are. Betty makes scrumptious croutons at home that is toasted, buttered and really yummy. Add it to your soups or toss them into your salads when looking to feed the crowd. Watch the video to know how to make these buttery treats at home.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 160 Calories from Fat 109

% Daily Value*

Total Fat 12 g18.7%

Saturated Fat 7.7 g38.5%

Trans Fat 0 g

Cholesterol 32.3 mg10.8%

Sodium 111.9 mg4.7%

Total Carbohydrates 11 g3.5%

Dietary Fiber 0.44 g1.8%

Sugars 0 g

Protein 1 g2.9%

Vitamin A 7.5% Vitamin C

Calcium 0.4% Iron 0.02%

*Based on a 2000 Calorie diet

Crispy Buttery Croutons Recipe Video