How to make Homemade Croutons

So with baseball and we just ended soccer, dinners have become more interesting and rushed! 

I was thinking that I didn't want another night of whatever we could find in the freezer, so I put together a chef salad!

The only thing missing was croutons to make it really good!  I was planning to go to the store, but thought all I need is croutons and if I go to the store I will buy...you know what I mean!

So I went to the trusty Internet and decided why can't I make them!  Needless to say there are many recipes for them and they are truly better than the store bought version and they were simple too!

So, we will be making croutons at our house from now on and I will double the amount next time because they were all eaten.  In fact I couldn't keep hands off them as they cooled on the baking sheet before dinner even started!

So as we head into summer, make a big batch of croutons (and don't go buying them at the store :) one day and eat salad all week! YUMMMMMMMMMM!

How to make homemade croutons

(From gimmesomeoven.com)

• loaf of quality bread, cut into about 1-inch cubes (I used sour dough bread I had)  ~ preferably the loaf to be a day or two old
• about 1/4 cup olive oil
• salt and pepper
• seasonings ~ Italian seasoning, garlic powder, onion powder, Parmesan cheese

Preheat oven to 375 degrees.

In a large bowl, put your bread cubes.  Now evenly drizzle your olive oil on top.  I didn't measure my olive oil, I just drizzled and tossed together until it looked evenly coated.  Season with salt and pepper and add your additional seasonings as desired.  I seasoned mine with garlic powder.

Toss again making sure all seasoning are evenly distributed.

Spread your bread cubes in a single layer on a baking sheet.  Bake until golden brown, turning the bread to brown on all sides.  Cooking time will depend on your bread thickness.  The recipe said she did it for 15-20 minutes, mine took longer by 10-15 minutes.  Watch carefully though, you don't want burnt croutons!

Remove when done from oven and let them cool completely on the pan.  Try to keep any taste tasters at bay!  It may be hard because the smell was so enticing and it traveled throughout the house!!

Store any leftovers in an air tight container.  Use within a week or freeze for up to 6 months!

Variations:

• Season with a salad dressing instead of oil and herbs
• Bake in a toaster oven (for smaller amounts)
• Use different kinds of breads (rye, sandwich bread, etc.)