This was great! Makes 6 servings??? Maybe if you're eating them as a snack, but it goes a LONG ways as salad croutons. I found it easier to make 1/2 batch at a time, and to first put the bread cubes in a large bowl and pour the oil (I substituted 1/4 cup olive oil & 1/4 cup melted margarine) over the cubes and then add the seasoning and mix well, before placing them on the baking pan. Will definately add this to my list of favorites!
These are great. I used Olive Oil and parmesan cheese and my husband and I ate them like there was no tomorrow. I have also added a tablespoon of butter to the olive oil added the basil and chopped garlic and simmered on low heat for about 10 minutes to really get the flavors infused. We loved it! We will never buy store croutons again unless we absolutely have to.
Yummy is definitely the word to describe these! I'll NEVER ever go back to store bought again! I had a loaf of Italian bread that was going stale and this recipe was perfect for it. I used EVOO instead of veg. oil and tossed them instead of just drizzling the mixture over top. I baked them at 375 instead of 400 and watched them carefully so they didn't burn. I turned them during cooking. So good, I made a second batch and experimented with using a packet of Good Seasons Italian Salad dressing mix plus some minced garlic along with the olive oil. I think you can mix up just about any combination of herbs, spices, and add in some grated cheese and it'll turn out great! A perfect add-in to salads, soups, casseroles - whatever you can think of...
Yummy croutons for snacking for salads and for recipes that call for bread crumb toppings. Just pulse in the food processor and you have instant seasoned bread crumb. I put all the ingredients in a plastic bag and shake. Substitute half garlic-flavored olive oil and half melted butter for the vegetable oil.Thanks Laura.
I used olive oil and regular white bread. I also baked at a lower temperature as I've heard these can burn easily. Quite tasty and I plan to make again.
I used melted butter instead of vegetable oil and used thinly sliced baguettes instead to make little toasts for a spinach and artichoke dip. I didn't measure the garlic powder and basil but rather just sprinkled a little bit over each piece. I also sprinkled a bit of paprika on the center of each piece which looked BEAUTIFUL!! These MADE the dip as it was a bit plain with regular bread. I will definitley make these again
WOW! While waiting on my husband and son to come home my daughter and I made these and they are GREAT! We are eating them like candy....next time I am going to try a little parmesan cheese! I will never buy croutons in the store again...they are way too expensive and this is a wonderful way to use leftover bread....no waste! THANKS!
I just made these this morning and they are wonderful. I did substitute olive oil for the veggie oil though... they turned out excellent.
Really good. I sprinkle with parmesan cheese also. They never make it to the salad because everyone snacks on them.
6-4-11: Used pumpernickel was OK but Ann thought it would have been better with different bread.
