These are to die for! I didn't have french bread on hand, so I substituted plain white bread and they still tasted great. I took everyone elses advice and used 1 tbsp butter and 3 tbsp olive oil. Also, to keep from getting the burnt garlic pieces on my croutons, I simply sliced my garlic in half, and cooked them in the butter/oil mix. Before adding the bread, I took the cloves out and discarded them. This way, you get the garlic taste, but you don't have to worry about any small pieces burning. One last thing, beware if your croutons are cut in different sizes. This was my first time making them and the size of my croutons were not consistent. As a result, the smaller pieces will cook a lot faster. These turned out to be the best croutons my husband and I have ever had!
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