Preheat Oven to 425 F.
Slice the bread into even shaped cubes. (An easy way to do this is to turn the half-loaf on its side, and make 3 vertical cuts, and then 3 horizontal cuts.)
Place the bread cubes into a large mixing bowl and add remaining ingredients. Toss the mixture gently, but thoroughly with salad tongs.
Spread the bread cubes evenly across a non-stick baking pan, or a baking pan lined with tin foil. Bake the croutons for 10 minutes, or until the croutons have darkened slightly.
Remove from oven, and allow them to cool on the countertop. Seal them in an air-tight container or bag.
*To make a lower fat version, omit the olive oil, and rub the bread cubes with the crushed garlic.
Ingredients
Directions
Preheat Oven to 425 F.
Slice the bread into even shaped cubes. (An easy way to do this is to turn the half-loaf on its side, and make 3 vertical cuts, and then 3 horizontal cuts.)
Place the bread cubes into a large mixing bowl and add remaining ingredients. Toss the mixture gently, but thoroughly with salad tongs.
Spread the bread cubes evenly across a non-stick baking pan, or a baking pan lined with tin foil. Bake the croutons for 10 minutes, or until the croutons have darkened slightly.
Remove from oven, and allow them to cool on the countertop. Seal them in an air-tight container or bag.
*To make a lower fat version, omit the olive oil, and rub the bread cubes with the crushed garlic.