This is the best method I've found for making great, garlicky croutons without the risk of any bitter burnt bits. It involves making a garlic oil, tossing bread cubes with the oil and baking until crisp. This makes a large batch so that you can have homemade croutons on hand.
Prep Time 5minutes
Cook Time 15minutes
Total Time 25minutes
1/2cupextra virgin olive oil
4clovesgarlic, thinly sliced
8cupsday-old bread, cut or torn into rough 1/2-inch pieces
Heat the oil in a saucepan over medium heat and add the garlic. When the garlic simmers, turn off the heat and let the garlic infuse the oil for 5 minutes. Fish out the garlic with a fork and discard.
Preheat the oven to 350 degrees F. Toss the bread pieces in a large bowl with enough of the oil to moisten them. Season with the salt.
Arrange the croutons on a sheet pan in a single layer. Toast in the oven, stirring 2-3 times, until nicely browned, about 18 minutes.
Store any leftover croutons in resealable bags in the freezer for up to 1 month.