Food Recipes Butter-and-Herb Croutons Be the first to rate & review! Melted butter + fragrant rosemary + crispy white bread = amazingly delicious, homemade croutons. By Dawn Perry Dawn Perry Dawn is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand. She served as the food director for Real Simple and has worked in the test kitchens of Everyday Food, Bon Appétit, and the meal kit delivery service Martha & Marley Spoon. Dawn is the author of Short Stack Editions' Cucumbers and her recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post among other publications. She recently started Superkind Cookies, a premium cookie company shipping treats nationwide. Highlights: * Author of Ready, Set, Cook; How to Make Good Food With What's on Hand. * Former food director for Real Simple * Worked in the test kitchens of Everyday Food, Bon Appétit, and Martha & Marley Spoon * Recipes and writing have been featured in the LA Times, The New York Times, and The Washington Post Real Simple's Editorial Guidelines Updated on October 31, 2022 Print Rate It Share Share Tweet Pin Email Hands On Time: 10 mins Total Time: 40 mins Yield: 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. Ingredients 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 Directions 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. 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. Greg DuPree Rate it Print