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These croutons are so good, they make a great snack, too, so if you’re planning to use them for salads, make extra to nibble on while you’re fixing dinner.
You want this salad now, don’t you? 
How to make Garlic-Herb Croutons:
Start with a great loaf of homemade bread such as Grandmother Bread or Hot, Crusty French Bread. If you’re stubborn, you can use bakery bread from the store. I highly recommend Grandmother Bread because the large-pored texture of this bread is perfect for letting the seasonings soak all the way through the croutons.
*Note: If using Grandmother Bread, make 1/2 recipe of Grandmother Bread (one loaf) for croutons, and reduce the sugar in the recipe to one teaspoon.
Cut bread in thick slices. Mix 1/4 to 1/2 cup of olive oil (depending on amount of croutons you are fixing) in a small bowl with seasonings to taste, such as garlic powder, salt, rosemary, basil, oregano, chives, etc. You can also add some finely shredded cheese of your choice. Brush oil-seasonings mixture onto bread slices.
This is a good time to sprinkle on some more garlic. You can’t have enough garlic.
Turn the slices over and brush on more oil-seasonings mixture. And maybe sprinkle some extra garlic on that side, too. Don’t play favorites.
Stack the bread slices and cut big, fabulous chunky crouton pieces.
(An alternate method to prepping the croutons is to pour the oil-seasonings into a gallon-size plastic storage bag, cubing the bread slices, putting the croutons into the mixture in the bag, closing the bag and shaking to combine the croutons with the oil-seasonings. This is easier and less messy, but I think I get more yummy seasoned oil into the croutons doing it the hard way.)
Spread the croutons in a single layer on a baking sheet.
You probably want to sprinkle some more garlic on right about now. Don’t hold back.
Bake in a 300-degree oven for approximately 30 minutes. Watch it, you don’t want to overdo it, and your mileage will vary depending on the size and thickness of your croutons. You want them to turn golden-brown and slightly crisp. Let cool; store in an airtight container. The croutons should keep for about a week. Freeze for longer storage. Note: If you find your croutons aren’t as crispy the second day, pop them back in a hot oven (briefly) to re-crisp before using.
Roll that beautiful crouton footage…..
And while the croutons are in the oven? Your house will totally smell like an Italian restaurant.
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Tags: Breads, salads
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8:40
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I’m coming over for lunch.
-Kim
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Blessings from Ohio…
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You have a great blog. Thanks for taking us with you on your adventures.
Giz
http://quiltingatasgaard.blogspot.com/
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I have one daughter who would live on nothing but garlic bread but she won’t eat croutons or stuffing – go figure. It looks scrumptious.
Okay now the vivatars won’t work (sigh).
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Dee
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