How to Make Croutons

Betty Crocker is embarking on a campaign to #tastenotwaste. As a global food company, General Mills recognizes food waste is a major social, environmental, and economic challenge and is invested in change. We are continuously working to improve production processes that eliminate waste and are partnering with Feeding America to make sure uneaten food gets from stores and restaurants to people, not garbage cans. But there is one place we need help—at home, where 40% of food waste happens. The stats about consumer food waste at home might surprise you.

Make crispy croutons in your oven with just bread and butter! They make a welcome addition to your favorite fresh salads and only take two short steps.

What you’ll need:

• 10 slices (1/2 inch thick) firm white or whole-grain bread
• ½ cup butter, melted
• 15x10x1-inch pan 

How to:

1. Heat oven to 300°F. Cut bread slices into ½-inch cubes. Spread in single layer in 15x10x1-inch pan. Drizzle butter evenly over bread cubes; toss to coat.

2. Bake 30 to 35 minutes, stirring occasionally, or until golden brown, dry and crisp. Cool completely. Store tightly covered at room temperature up to 2 days.

To make Garlic Croutons: Add 3 cloves of garlic, very finely chopped, or ¼ teaspoon garlic powder to butter before drizzling over bread cubes. 

To make Herbed Croutons: Drizzle bread cubes with olive oil instead of butter. Sprinkle with 2 teaspoons Italian seasoning and ½ teaspoon salt; toss to coat. 

To make Pumpernickel or Rye Croutons: Substitute pumpernickel or rye bread. Bake as directed or until pumpernickel cubes are dry and crisp and rye cubes are light golden brown, dry and crisp.