Reviewed: May 21, 2009

These were soo good and very simple. I didn't use french bread just the regular loaf and again really good.

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Reviewed: May 19, 2009

Why do we buy our croutons at the store?? These are simple and excellent! My husband is not a big crouton fan, but he was popping them in his mouth fresh out of the oven, before we even sat down to eat! The only thing vague about this recipe is the amount of bread to add: how big around is this loaf of French bread supposed to be? I used about two cups of bread cubes from a loaf of homemade bread machine Italian bread (from this site) I had in the freezer and this seemed about right. We used them with the Bermuda Spinach Salad (from this site). Yummy.

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Kim

Cooking Level: Intermediate

Home Town: St. Peter, Minnesota, USA

Living In: Mosheim, Tennessee, USA

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Reviewed: May 17, 2009

Simple......but very good.

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hungry1

Cooking Level: Expert

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Reviewed: May 12, 2009

Who knew fabulous tasting croutons were so easy to make. The biggest problem I have is keeping my kids out of them until it's time to add them to a salad. Love them!

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MANDYNELL

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Reviewed: May 6, 2009

These came out alright. I used left over bread (cant remember what kind of bread... some kind of sweet bread) I baked that was starting to get stale.

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Baby Pop

Cooking Level: Intermediate

Home Town: Santa Clarita, California, USA

Living In: Simi Valley, California, USA

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Reviewed: Apr. 20, 2009

Good starter recipe. Some things I changed... Melt butter over low heat with garlic already added, or if using olive oil place oil over low heat with garlic already added..this makes the garlic flavor cook into either the butter or oil.. I a lso added a bit of italian seasoning, and dash of salt and pepper, and some grated parmesean.. Yummy...

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share bear

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Reviewed: Mar. 25, 2009

I made them with too little butter to decrease the calories and then accidentally left them in the oven for too long (I scraped off the too brown part with a grater and no one was the wiser...), so they weren't exceptional. But I can easily imagine that without my mistakes it would have been 5 star food.

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mfirestorm45

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Reviewed: Mar. 7, 2009

easy & quick using the microwave.

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Johanna

Cooking Level: Intermediate

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Reviewed: Feb. 19, 2009

These were awesome- I cut back on the butter- used a stick for a french stick I had in the freezer. We used them on top of the casear salad supreme from this website, but we also snacked on at least half of them before dinner!

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cha

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Reviewed: Feb. 18, 2009

This was very good. I used someone's suggestion about buttering the bread first before cutting. I seasoned with a little salt, but it probably didn't even need it. I also added parmesan cheese just before baking. Made it for a caesar salad tonight.

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MEESELF

Cooking Level: Intermediate

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Reviewed: Feb. 18, 2009

Very Easy!

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Alyssa

Cooking Level: Intermediate

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Reviewed: Feb. 15, 2009

I'm always looking for ways to spruce up my croutons. This is a great basic recipe. I didn't have french bread on hand but I did have stale bagels. I drizzled olive oil on the cut bagels and sprinkled on sea salt, white ground pepper, Old Bay seasoning and a dash of celery salt. Stuck them in the oven until they were brown and crispy. Mmmm!

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ChowHound

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Fishers, Indiana, USA

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Reviewed: Feb. 14, 2009

So easy! I made these when I realized I forgot to pick up croutons at the store. I used plain wheat sandwich bread and sprinkled them with a bit of garlic salt and parmesan cheese before baking. They were delicious!

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DrA

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Reviewed: Feb. 13, 2009

These are fun to make, and they taste so good! I added parm cheese and parsley. I'll make these offen.

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ColleenK

Cooking Level: Beginning

Home Town: White Oak, Pennsylvania, USA

Living In: Irwin, Pennsylvania, USA

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Reviewed: Feb. 5, 2009

These croutons turn out the perfect consistency. I used plain white bread since I didn't have any french, and it turned out delicious.

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Melissa

Cooking Level: Intermediate

Home Town: Los Gatos, California, USA

Living In: Wheatland, California, USA

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Reviewed: Jan. 24, 2009

These croutons are killer! I mixed in some parmesan cheese just before baking and it was awesome.

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Stonerlicious

Cooking Level: Intermediate

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Reviewed: Jan. 23, 2009

Didn't have French bread but used regular bread cut in cubes. Also, I added some parsley to the butter just to get some color in the croutons.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Jan. 19, 2009

Followed this recipe as is, and though the croutons had good crunch, the garlic flavor wasn't very strong. Will need to experiment with seasonings in the future, but will start with this as a base. My croutons were about 3/4" - 1" cubes which were a little too big. Next time I'll cut smaller.

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