Butter-and-Herb Croutons

Melted butter + fragrant rosemary + crispy white bread = amazingly delicious, homemade croutons.

Hands On Time:
10 mins
Total Time:
40 mins
6 cups

While the basic method for making croutons in your own oven is simple, this butter-and-herb version takes it up a notch. And since these keep well for up to two weeks, this recipe is a great addition to your weekly plan.


  • ¾ cup (1½ sticks) unsalted butter

  • 2 cloves garlic, smashed

  • 1 sprig rosemary or thyme

  • 1 22-ounce loaf white sandwich bread, cut into ½-in. pieces

  • ½ teaspoon kosher salt


  1. Preheat oven to 350°F with racks in upper and lower thirds. Combine butter, garlic, and rosemary in a small saucepan over medium. Cook, stirring occasionally, until butter melts and garlic turns golden brown, about 3 minutes. Remove from heat and discard garlic and rosemary.

  2. Place bread in a large bowl. Gradually pour melted butter over bread, tossing to coat. Season with salt and toss to combine. Divide bread between 2 rimmed baking sheets and arrange in a single layer. Bake until golden brown, 20 to 22 minutes, rotating sheets and stirring halfway through. Let cool completely on baking sheets. Store in an airtight container for up to 2 weeks.

    Butter-and-Herb Croutons
    Greg DuPree
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