Croutons (Toasted French Bread Slices)

By Craig Claiborne and Pierre Franey

Published September 19, 1987

Total Time
15 minutes
Rating
4(30)
Comments
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Ingredients

Yield:Twenty-eight croutons

  • 1 loaf French bread, about 14 inches long

  • 1 large clove garlic, peeled

  • 3 tablespoons melted butter

Ingredient Substitution Guide
Nutritional analysis per serving

26 grams carbs; 15 milligrams cholesterol; 188 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 7 grams fat; 1 gram fiber; 302 milligrams sodium; 6 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Preheat the oven to 450 degrees.

  2. Step 2

    Rub the crust of the bread all over and generously with the garlic clove. Cut the bread crosswise into 28 slices of equal width. Arrange the slices on a baking sheet. Brush each slice with butter.

  3. Step 3

    Place the baking sheet in the oven and bake six minutes or until the slices are nicely toasted.

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4 out of 5
30 user ratings
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Comments

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Doris

Excellent croutons. I like garlic and would add more next time.

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