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cracker barrel croutons recipe

Cracker Barrel Croutons Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

  • 8 cups cubed white bread (about 1 loaf)
  • 6 tbsp unsalted butter, melted
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried parsley
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1 tsp kosher salt
  • 1/4 tsp black pepper

Method
 

  1. Preheat oven to 375°F (190°C). Cut bread into 3/4-inch cubes and place in a large bowl. Whisk together the melted 6 tbsp butter, 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried parsley, 1/2 tsp dried thyme, 1/2 tsp dried oregano, 1 tsp kosher salt, and 1/4 tsp black pepper, then pour over the bread and toss until every cube is coated, about 2 minutes.
  2. Spread the coated bread cubes in a single layer on a rimmed baking sheet. Bake at 375°F (190°C) for 20 to 25 minutes, flipping once at the 12-minute mark, until deep golden and firm to the touch.
  3. Remove from oven, rest on the pan for 5 minutes, then transfer to a serving bowl, pile loosely, and finish with a pinch of flaky salt and a dusting of dried parsley.

Notes

These croutons are best made with bread that has had at least a day to dry out — if you're working with a fresh loaf, leave it sliced and uncovered on the counter the night before. The seasoning amounts are calibrated for 8 servings, so if you're scaling down, taste the butter mixture before tossing and adjust salt accordingly. Fully cooled croutons store well at room temperature for up to 5 days in an airtight bag.