Recipe by Echo0502
I came up with these croutons because all I could ever find in the store were ones that tasted stale and threatened to break a tooth. We love the blend of the slightly sweet of the bread with the garlic. We've been known to just grab a handful for munching ! They're also great tossed on top of a cup of soup!
Top Review by brokenburner
What an absolutely fabulous recipe! I used Recipe #114258 ... and it worked out wonderfully. I left them in the oven a lot longer than twenty minutes, and towards the end I even upped the heat to 400 because it just didn't look like the croutons were browning, and they still felt soft to the touch. After I took them out, though, they hardened up and are now crunchy, just the way I wanted them to be. I stored them in the refrigerator, because I made the Hawaiian bread with Splenda, so I wasn't sure where to put them! I was very liberal with the seasonings, but it balanced perfectly with the sweetness of the bread. I was surprised to find that these croutons didn't get instantly soggy in soup; they also didn't immediately sop up the dressing when tossed in a salad. Thanks for posting!!
- 1 loaf of kings Hawaiian bread
- garlic powder, to taste
- Lawry's Seasoned Salt, to taste
- olive oil flavored cooking spray
Directions See How It's Made
- Pre heat oven to 350.
- Cube bread into bite sized pieces.
- Place into a 9x13 cake pan.
- Spritz with oil.
- Sprinkle garlic powder and Lawry's over the croutons and toss well.
- Place into oven and bake for 10 minutes. Remove from oven, toss, spritz again and sprinkle with more garlic powder and salt if desired.
- Return to oven. Bake for another 10 minutes or until croutons are 'dried' and browned. Remove from oven and allow to cool.
- Store in an air tight container or large Zip style bag.