Reviewed: Oct. 10, 2009

Easy, economical, and good. What more could you want?

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: Oct. 2, 2009

These are delicious. I like to use not-sliced-storebought-bread for better texture (the storebought sliced kind flattens out a bit much for me and makes a super crunchy crouton that is bad for my TMJ). You can adjust the fats & seasonings to suit your taste buds and lifestyle; this is a great base. Personally, butter & olive tastes best; but I use Butter Flavored Pam now for calorie reduction. When I'm making them for company though, you can't beat the butter/olive oil combo!

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Oct. 1, 2009

I had made these to go along with a tossed salad when having some friends over for dinner and they were so tasty. Thanks for a great and easy recipe.

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cs2002

Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA

Living In: Chalfont, Pennsylvania, USA

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Reviewed: Sep. 21, 2009

A good basic recipe that I use all the time, in soups, salads and on the side with dips. Thanks Ellen.

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KEZ

Home Town: St Austell, Cornwall, England, U.K.

Living In: Plymouth, Devon, England, U.K.

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Reviewed: Aug. 16, 2009

I used this with wheat bread. I don't have an oven, so I cooked them on my George Foreman. They didn't get very crispy, which was fine bc my bf and I don't like them super crunchy. Plus I was using them for a tomato bread salad. The flavor was exquisite!!

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K_Palm

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Seattle, Washington, USA

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Reviewed: May 19, 2009

Made it with sour dough bread, real butter and "McCormick Italian Herb Seasoning" (the grinder) it was perfect! 325 for 25 minutes but my bread cubes were larger than 1 inch. Chewy on the inside, crunchy and flavorful outside!

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Josie's Mom

Cooking Level: Intermediate

Home Town: Hanover, Pennsylvania, USA

Living In: Salisbury, Maryland, USA

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Reviewed: Apr. 23, 2009

Who knew homemade croutons were so easy and delicious? I used sourdough bread that was getting stale and cut the pieces fairly large, just tossed in a bowl with Italian seasoning and EVOO to coat (I just eyeballed it) then baked at 350 and flipped them over about halfway through. Crunchy outside, slightly soft inside, very good!

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scooter

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Reviewed: Apr. 19, 2009

Not bad. It was much easier to spray with butter flavored Pam, although doing this makes the seasonings fly around.

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Heidi

Cooking Level: Intermediate

Home Town: Corpus Christi, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Mar. 18, 2009

All reviews are "true" I use all old bread this way. I sort the bred, (sometimes) by type but it is my basic recipe for breadcurmbs... I am making a game of 'cheap' cooking..to me it is only expensive if it is WAISTED..!! I like variety so I buy lots of bread(s). It is either this or bread pudding...now there is something to make but I eat too much of that to keep in the house! Sometimes I slice a specialty bread, and serve like a cracker, or large croutons in a basket, like breadsticks.

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Ilona

Cooking Level: Expert

Living In: Northridge, California, USA

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Reviewed: Mar. 7, 2009

I liked these alot. I followed the directions, but sprinkled a little grated cheese on them while they baked, will make again.

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Feb. 2, 2009

Very good! I used leftover rolls from the recipe "Burger or hot dog buns". I first tried using a zero calorie butter spray but it made them too dry. I used a combination of both butter and margarine and went heavy on sprinkling the Italian seasoning. I also used onion powder.

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SHORECOOK

Home Town: Woodbury, New Jersey, USA

Living In: Cape May Court House, New Jersey, USA

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Reviewed: Jan. 16, 2009

I've been making these croutons for years. It's just as good with wheat bread and even more so with homemade bread. I use homemade dry italian dressing mix OR ranch dressing mix. Insane on homemade potato soup and in overnight breakfast casseroles. Try it for yourself. TIP: You can use EVOO or low fat cooking spray in place of the butter/margerine to cut calories/fat.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Jan. 15, 2009

I made these croutons last month with discount, store-brand white bread...they were fantastic! We used them all up last night, so I'm making them tonight with left-over, stale rye bread & a small loaf of sourdough bread. Otherwise, I'll be following the recipe exactly & I'm confident the croutons will be superb.

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manzanita

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Reviewed: Jan. 15, 2009

Very easy and quick, with a good flavor. I recommend baking these at a lower oven temperature for a longer period of time to guarantee a nice, crunchy texture - but keep a close eye on them as they brown quickly.

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Anne D

Cooking Level: Expert

Home Town: Austin, Texas, USA

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Reviewed: Jan. 13, 2009

I LOVED IT! I added EVOO and italian dressing insted of italian seasoning. YUM!

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NickyandJohn06

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Reviewed: May 12, 2008

This is a delicious recipe. Our family loved it. I think next time I might use some minced onion and some thyme or marjoram to add more flavor.

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readycooker

Cooking Level: Intermediate

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Reviewed: May 12, 2008

These are great croutons. Easy to make and very flavourful. Adds pizzazz to my salads!

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Linda

Cooking Level: Intermediate

Home Town: Brisbane, Queensland, Australia

Living In: Caboolture, Queensland, Australia

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Reviewed: Apr. 20, 2008

Very good, buttery croutons with a mild garlic flavor! Easy too!

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tclaycomb

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Reviewed: Feb. 9, 2008

Very good. I didn't use butter--used olive oil, and I cooked them a bit longer, as I like my croutons very crunchy, but still good. I think this is a very good base recipe that you can easily play with. Thanks!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Oct. 8, 2007

this is a really good recipie i also added some grated parmesan cheese and a couple other seasonings...and instead of italian or white bread i used whole wheat bread it was delicious! my favorite great with french or catalina dressing!

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