Homemade Croutons

By Cheryl Bruneau

At our house, no one particularly likes the breads ends. In order that they not go to waste, as they accumulate quickly (we go through about 4-5 loaves a week), I use them to make homemade croutons.

Ingredients

12 slices-bread ends
1/2 cup melted margarine
1 tsp each dry spices-oregano, basil, marjoram, paprika
1 tsp garlic powder

Directions

Layer bread, one on top of the other, about 4 slices thick. Cut the bread to form strips, then cut to form bite-size cubes. Toss with melted margarine, to coat. Then sprinkle spices (vary spices to taste) and garlic powder, also to coat. Spread evenly on cookie sheets. Toast in oven at 200-250 degrees for approximately 45 minutes to one hour. Check to see that croutons are nicely toasted or no longer moist from margarine. If moistness remains, turn oven off and allow to continue toasting/drying. Check intermittently.
Store in a freezer bag in the fridge.
Yield: About 4-6 cups, depending on size and thickness of bread.

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