Reviewed: Nov. 9, 2009

these are the best! awesome recipe, and so easy,we have been eating them by the handfuls and can't quit. I will make these again and again!! I have tried to make them without a recipe and always baked them way too long at to low a temperture and they always were too hard to eat, but these are just perfect.

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usapeach58

Cooking Level: Expert

Living In: Rutledge, Georgia, USA

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Reviewed: Nov. 8, 2009

Very good. I mixed the garlic powder and basil in with the vegetable oil. I also added a little bit of butter to the mixture. I drizzled the whole thing over the top of the bread cubes.

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Spider5020

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Reviewed: Sep. 28, 2009

Why buy croutons when you can make this easy delicious recipe? I will never buy croutons again!! These are fantastic.

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Barb

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Reviewed: Jun. 28, 2009

5 Stars simply for being a great recipe I needed in a pinch. I followed it exactly. I won't be wasting anymore stale bread. Thanks.

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paslea1987

Cooking Level: Expert

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Reviewed: May 11, 2009

Great flavor and crunch for salad - also good as a topper for tomato soup!

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cookiegirl30

Cooking Level: Intermediate

Living In: Virginia Beach, Virginia, USA

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Reviewed: Mar. 15, 2009

I didn't have french bread, but I did have a couple thick slices of leftover bread, so I used those instead. I mixed the oil by hand in the bowl, then added the seasonings and mixed again. Worked perfectly, and the baking times were perfect too. Thanks for the recipe--very easy and a good way to use up bread I otherwise probably would've wasted. Thanks.

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Mar. 7, 2009

Very good crouton recipe. I used italian rolls which I first froze to make it easier to cut. With the addition of onion powder and a little salt this is a 5 star recipe.

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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: Feb. 7, 2009

This one is perfect for the caesar salad supreme... The taste of the croutons added more flavor the salad. some changes that I made are: half/half extra virgin olive oil/butter...added Italian seasoning instead of basil...and extended cooking hours to 25 mins but with constant checking.

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Sansu

Cooking Level: Expert

Living In: Union City, California, USA

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Reviewed: Aug. 11, 2008

I never knew how easy these are to make. To heck with store-bought croutons! I'm hanging on to this recipe. I used sauerkraut rye bread from a recipe on this site, sprayed the cubes with olive oil, then sprinkled with garlic powder and garlic salt. I baked for 15 minutes and they came out perfectly golden and crunchy. I did leave out the basil since I didn't think it would go with my bread.

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JUMAHA

Cooking Level: Intermediate

Home Town: Fridley, Minnesota, USA

Living In: Maple Grove, Minnesota, USA

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Reviewed: May 23, 2008

Very flavorful. In place of basil I used Italian seasoning.

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amydoll

Cooking Level: Expert

Home Town: Rockford, Illinois, USA

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Reviewed: Apr. 25, 2008

I think this recipe has potential, but the basil was too strong for me. I substituted olive oil for the vegetable oil and baked it much longer than 5-10 minutes. I have another crouton recipe that bakes at 300 degrees for 45 minutes, which I think works better. Next time I would leave out the basil and try a different type of seasoning.

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WILLINN

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Reviewed: Mar. 28, 2008

Yummy....used rye and whole wheat bread. Sprayed the cubed bread with evoo spray and sprinkled the garlic powder, dried basil and added fresh cracked pepper. Delicious and crispy. Went great on our salads last night. Thanks!

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SLJ6

Cooking Level: Expert

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Reviewed: Mar. 9, 2008

these were very good and very easy. We enjoyed them.

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Janet

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Reviewed: Nov. 29, 2007

Soo good and easy! I almost tried another crouton recipe but this one had one less step and is delicious. I added jalepeno powder that gave it an extra kick. Can't believe all these years I bought croutons, sounds silly to think how easy it is now.

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Sue

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Reviewed: Sep. 29, 2007

Wow! I just made this and it was yummy! Can't wait to have it in my salad! I did use EVOO instead of vegetable oil and added 1/2 tspn of garlic salt. Nice flavor and nice crunchy texture (but not too crunchy because I only baked for 6 minutes). A definite keeper!

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msgrozzy

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Sep. 10, 2007

I really liked these croutons. I just wanted to say that after making many different versions of croutons in the past, one day I grabbed a pizza cutter and it worked so great to cut the bread in a more uniform fashion.

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Janine

Cooking Level: Intermediate

Living In: Hendersonville, North Carolina, USA

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Reviewed: Sep. 8, 2007

The best croutons EVER! I used 1/4 cup of olive oil for 1 lb of garlic french bread and used less garlic powder. These turned out more delicious than I expected and everyone loved them.

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RALWATTAR

Cooking Level: Intermediate

Living In: Dublin, Ohio, USA

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Reviewed: Aug. 10, 2007

I used olive oil and tossed everything together in a bowl with a dash of salt before transferring to the cookie sheet. Next time I'll experiment with the herbs. Quick little recipe with great results! I'll never buy store croutons again. Thanks.

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