I have a confession. When I was much, much younger I was a Pepperidge Farm crouton fanatic—only Zesty Italian and Seasoned, please. I’d pop those babies like candy (err, more like crackers, but, you know, as the saying goes…), no salad needed.
So what’s a girl to do when she needs to give up her favorite salad topper (ok, ok, and secret snack)? Make these scrumptious garlic croutons, of course! Unfortunately, I can’t tell you what their shelf life is — they never last more than an hour in my house.
Preparation Time: 15 minutes
Baking Time: 30-35 minutes
- 1 loaf gluten-free No-knead Bread, remove crust and cut into 1/2″ cubes (yields about 4 cups)
- 1/4 cup (57 grams) olive oil
- 4 tablespoons (57 grams or about one bulb) peeled and roughly chopped garlic
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
Preheat the oven to 350°F. Line a small, rimmed baking sheet with aluminum foil (for easier cleanup). Set a fine mesh strainer over a small, heatproof bowl.
Place bread into a large, non-plastic bowl.
Combine olive oil and garlic in a small skillet or pan (preferably one with a pour spout). Set pan over medium heat. Cook this mixture, stirring occasionally, for about 5 minutes or until the garlic is lightly browned. Immediately strain garlic and oil mixture into the small bowl; discard fried garlic.
Pour hot garlic oil over bread cubes, sprinkle with salt and pepper; stir gently to evenly coat. Arrange cubes in a single layer on the prepared baking sheet and place in the preheated oven. Bake for 30 – 35 minutes or until golden brown; flip half way through. Cool completely on baking sheet.