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Make Our Famous Garlic Croutons at Home

by Ben LeBlanc February 05, 2020

Make Our Famous Garlic Croutons at Home

Here’s a short list of incredibly difficult things to achieve:
- Scaling Mt. Everest
- Getting to JFK in less than 45 minutes, no matter where you start
- Pulling off Bel Biv Devoe’s “Poison” on karaoke
- Finishing a whole loaf of bread at home

We can’t help with the first three, but for number four, we’re here for you. And don’t get us wrong - we’re not knocking bread. But it just so happens that no matter our best carb-loving intentions, we’re always left with some extra bread after a few days. Fortunately, we’ve got a perfect use for those odds and ends: Garlic Croutons. 

Our Garlic Croutons are great on so many different types of soups, salads, and stews. They are a wonderful hors d'oeuvre as you wait for your soup to heat up. They’re also a perfectly lovely snack all on their own! Save odds and ends of bread any bread you don’t finish. All flavors and types of bread are welcome. In fact, our best batches of Garlic Croutons are the ones that contain all the types of bread we use in our restaurants.

Now, you never have to worry about finishing a whole loaf of bread again.

Leftover bread
Garlic clove(s)
Extra Virgin Olive Oil
Kosher Salt
Black Pepper

Preheat oven to 350º. Cut bread into 3/4 inch cubes. Spread the cubes out on a baking sheet and bake for 15-20 minutes, until lightly browned and beginning to crisp.

While the croutons are in the oven, grate a garlic clove on a microplane. Use more cloves if you love garlic, use half a clove if you don’t. Put minced garlic in the bottom of a large mixing bowl, and cover the garlic with a few swirls of olive oil.

Remove the croutons from the oven and pour into the mixing bowl. Combine thoroughly with a spatula or by tossing the croutons in the air.
Place back in the oven and bake until the bread is golden brown, another 10-15 minutes.

Store in an air-tight container for up to 2 weeks.


It’s typically a little easier to cut the bread into cubes while it still has some freshness. And it’s OK if you don’t use the bread immediately after cutting into cubes. They will dry out over a few days, resulting in a crispier crouton and a shorter cooking time in the first run.

One of the main reasons the bread cubes are cooked in the oven before adding the garlic is to fully dry the crouton out.

Minced garlic will work instead of grated garlic. But grated garlic does result in a more even dispersion of the garlic.

Ben LeBlanc
Ben LeBlanc

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