My homemade crouton recipe

[bif]

This recipe makes the best croutons ever: http://cookingwiththemark.blogspot.com/

[Denninmi]

1. Yup, that's how I do it, too.

And they are much better than prepacked store croutons, and a lot cheaper when you figure it out on a volume or weight basis.

Plus you can create custom flavors if you are so inclined.

[Lugnut]

2. I have to try this.

Rothbury croutons are my favorites because they're not too big. This is a great tip for making the size crouton I like.

[Warpy]

3. Mine was a bit different

Peel and mush a clove or two of fresh garlic. Heat fresh garlic with olive oil on low heat. When garlic is completely cooked and softened (but not brown, watch for that one, it's nasty), mush the garlic to a paste with a pestle and distribute through the oil off heat.

Add Italian herbs and a pinch of salt. Pour over fresh cubed bread in a bowl. Turn oiled, herbed, garlicky bread cubes onto a cookie sheet and dry in a 200F oven for a half hour to an hour, depending on how moist the bread cubes were.

I've just never particularly liked the flavor of dried garlic. It's been worth the extra steps to me to get the flavor of fresh garlic into my croutons, made with my own bread.

Ah, those were the days. Wheat allergy SUCKS.