ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Gruyère Croutons



  • 1 loaf (1 lb.; about 4 1/2 in. wide) French bread
  • 1/2 pound Gruyère cheese

Nutrition Information

  • calories 191
  • caloriesfromfat 47 %
  • protein 11 g
  • fat 10 g
  • satfat 5.5 g
  • carbohydrate 14 g
  • fiber 0.7 g
  • sodium 260 mg
  • cholesterol 31 mg

How to Make It

  1. Trim ends from French bread. Cut crosswise into 16 equal slices. Arrange slices in a single layer on a 14- by 17-inch baking sheet.

  2. Bake in a 350° oven until lightly browned, about 25 minutes. Let cool to room temperature, about 10 minutes. Put 1/2 the slices in each of 2 plastic freezer bags (1-gal. size). Seal bags and freeze (see Cold Facts below).

  3. To serve 4, remove frozen toasts from 1 bag and lay in a 10- by 15-inch pan. Cut cheese into 1/4-inch-thick slices. Cover toasts evenly with cheese.

  4. Bake in a 400° oven until cheese melts, 8 to 10 minutes.

  5. Cold Facts. Packaging: freezer bags. Squeeze out all air and seal bag. For better protection of frozen foods during storage, seal each bag inside a second one. Lay bags flat in freezer until solid so they will stack.

  6. Note: Nutritional analysis is per crouton.