In my opinion, a truly good crouton will still retain a chewy bread core but be satisfyingly crunchy on the outside. I have yet to find a store-bought version with a good bready center.
- 2 c stale bread of any kind
- 3 T olive oil
- 2 crushed fresh garlic cloves or 1/4 t garlic powder
- 1/4 t salt
- optional: 1 t other dried herbs such as oregano
Preheat oven to 350F.
Cut bread in 1/2 inch cubes.
Toss all ingredients together.
Spread bread mixture in a single layer on a baking sheet.
Bake 12 minutes, stirring once half way.
Can be stored for up to 2 weeks in an airtight container.