Texas Roadhouse Croutons
Ingredients
- 1 lb French bread or sourdough
- ½ cup unsalted butter melted
- 4 cloves garlic minced
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried Italian seasoning
- ½ tsp dried parsley
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp paprika
Instructions
- Preheat oven to 375°F, line baking sheet with parchment
- Cut bread into ¾-inch cubes, keep uniform size
- Combine melted butter and minced garlic in large bowl
- Let sit 2-3 minutes for garlic to infuse
- Add garlic powder, onion powder, Italian seasoning, parsley, salt, pepper, paprika
- Whisk until seasonings evenly distributed
- Add bread cubes, toss thoroughly to coat all pieces
- Sprinkle Parmesan if using, toss again
- Spread in single layer on baking sheet, don't overcrowd
- Bake 10 minutes, remove and stir/flip croutons
- Bake another 5-8 minutes until golden brown and crispy
- Cool completely on baking sheet
- Store in airtight container at room temperature
Notes
- Day-old bread works best—absorbs butter better
- Cut uniform size for even baking
- Don't skimp on butter—makes them special
- Fresh garlic is essential for the best flavor
- Flip halfway for even browning
- Cool completely before storing
- Watch the last few minutes closely—it can burn fast
- Store up to 1 week in an airtight container
- Re-crisp in a 350°F oven if needed
- Can freeze up to 2 months
- Works in an air fryer at 350°F for 8-10 minutes.
- Don't store hot traps, steam, and make soggy