Make Herb Croutons

Herbed croutons are easy and inexpensive to make and are a great use for stale bread.

They make a tasty addition to French onion soup and add a satisfying texture and crunch to salads. You can even crumble them into your meatloaf and meatballs.

Herbed Crouton Recipe

1 tablespoon dried marjoram
1 teaspoon dried thyme
1 tablespoon dried parsley
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
¼ cup grated Romano cheese (you can substitute Parmesan)
½ cup Olive Oil
1 stick of butter (softened)
1 loaf of stale, sliced bread, white or wheat

Melt butter and add olive oil.

Mix cheese and herbs in a separate container.

Remove crusts from bread and cut into cubes.

Place cubed bread in a bag and pour in butter mixture a little at a time, shaking vigorously after each addition. Sprinkle blended herbs into bag and shake well. Place bread on two large cookie sheets in a single layer and bake at 250 degrees Fahrenheit for 45 minutes to an hour (depending on how dry the bread is). Turn the cubes halfway through cooking.

When cool, cubes should be crunchy.

Allow to cool completely before storing.