Tasty Croutons/Bread Crumbs

Prep: 2-3 days Cook: 30-40 minutes


By Tiffany Hobson


  • 1 loaf sourdough bread
  • 1-2 heads roasted garlic, mashed
  • 1-2 cups vegetable broth
  • 1-3 tbsp rosemary


Cut the bread into cubes and place in a bowl for 2 to 3 days to allow the bread to dry.

Preheat the oven to 400 degrees. Slowly pour some vegetable broth on the dry bread and mix. You do not want to drench the bread in broth; it is there to coat the bread only. Spread the bread out on a baking sheet and add as much garlic and rosemary you would like. Bake for 30 to 40 minutes. Make sure you check the bread often as it is baking, you want it to have a nice golden brown color and it should have a crunchy consistency.

For Bread Crumbs: Once the croutons have cooled down, place in aplastic bag and crush them into small bits.

Note: You may use any combination of herbs for this recipe. I chose to use rosemary because it enhances the recipes that follow.