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Ingredients
6 cups sourdough or baguette-type bread, cubed
1 cup grated Parmesan cheese
1 teaspoon garlic salt
1/2 teaspoon dried oregano
1/2 teaspoon dried crushed basil
2 teaspoons dried parsley or 1 tablespoon
fresh flat parsley, minced
1/4 teaspoon onion powder
2-3 tablespoons olive oil
dash salt
Directions
Preheat oven to 300°.
In a large mixing bowl, add all
ingredients except olive oil. Stir to mix. Drizzle about 1
tablespoon olive oil over bread mixture, then stir again. Repeat
drizzling process again, then pour bread cubes onto a large
non-stick baking sheet. Lightly drizzle with olive oil one more time
to ensure most bread cubes have a small bit of oil on them.
Place in oven, and set timer for 10
minutes. Remove from oven and turn croutons over with spatula to
ensure they don't overcook on one side. Repeat turning process after
another 5 minutes and return to oven. Continue turning process each
5 minutes until light golden brown. Warning: Croutons will cook quickly
towards the end, so watch them very closely so they won't burn.
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