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Rye Croutons Recipe


Rye Croutons

Rye Croutons

© 2009 Barbara Rolek licensed to About.com, Inc.
This rye croutons recipe is a great way to use up leftover rye bread. It's the perfect foil for salads or beer soup, dill pickle soup, split-pea soup, Polish-American Potato-Sausage Corn Chowder, and others.

Here's a larger photo of rye croutons.

Makes enough for 6 servings of Rye Croutons

Cook Time: 10 minutes

Total Time: 10 minutes


  • 3 (1-inch) slices rye bread, cut into cubes
  • 1 1/2 tablespoons olive oil
  • 1 smashed (but not chopped) clove garlic


  1. Heat oven to 350 degrees. In a large skillet, heat oil with garlic over medium heat. Add bread cubes and saute, turning frequently, until bread is well-browned on all sides, about 3 minutes.

  2. Discard garlic and transfer bread cubes to a baking sheet and toast until cubes are dried through, about 5 minutes. Store in an airtight container.

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