5-6tablespoonsolive oilplus 1-2 more tablespoons depending on how dry and heavy the bread is
1tablespoondried Italian seasoning
Preheat the oven to 425ºF. Line a large baking sheet with parchment paper.
Cut the bread into 1” cubes.
Place the bread cubes in a bowl.
Drizzle oil over the top of the bread, then toss with your hands to coat the bread cubes.
Sprinkle the seasonings over the top and stir to evenly combine.
Spread the prepared bread cubes evenly on the baking sheet.
Bake for 5 minutes, then stir the cubes.
Bake for an additional 5 minutes.
Bake until they are crispy on the outside but still slightly chewy on the inside.
Allow the croutons to cool, then store them in an airtight container at room temperature. They also freeze well for up to 2 months.
*Preferably stale or older bread, but any will do. Use white, wheat, pumpernickel, Italian...whatever you choose.Refer to the article above for more tips and tricks.The calories shown are based on the recipe serving 20, with 1 serving being 1/20 of the croutons. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**