This practical croutons recipe is a handy time and money saver. Croutons are best made from unsliced white bread. When slicing bread a normal knife does not cut as well as a bread knife. If you prefer, thick sliced white bread can be used. Croutons can be used to top almost any soup or as a side dish with a salad.

1/4 cup olive oil

Fresh or dried herbs

Fresh or dried spices

Bread (preferably a day or two old)

1. Preheat oven to 300*F.

2. Mix your favorite fresh or dried herbs and spices with 1/4 cup olive oil.

3. Lightly brush flavored oil on both sides of bread slices.

4. Stack as many slices as you can cut at one time.

5. Cut into cubes the size of your choice.

6. Spread cubes in single layer on large baking sheet.

7. Bake until cubes are dry and crisp. Time will depend on the size and thickness of cubes, about 45 minutes.

Let cool completely.

Store in an airtight container.

Use within one week or freeze up to 6 months.

Tips:

Use low-fat dressing for a low-fat alternative to oil.

Croutons can be ground up and used like bread crumbs.

Recipe submitted by Mrs. Jack Lamb of Royal Ontario, Canada. 

Photo courtesy of cookuk.co.uk. 

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