Food & Drink Magazine


By Peacewing

So… Husband and I are getting into salad. It’s pretty convenient, yummy, whatnot, but we needed croutons. And here you have it, the first thing I ever learned how to bake when I was in seventh grade:


  • Old bread
  • Melted butter or olive oil [I used melted butter, but hated everything about using it. Next time... I will go with the olive oil.]
  • Pinch of garlic salt [I didn't have it, so I didn't use it. But wished I did.]
  • Parsley Flakes
  1. Preheat oven to 300 degrees F.
  2. Cube the old bread.
  3. Toss lightly with a melted butter/olive oil until lightly and evenly coated. Pour it in slow. [I hated everything about melting the butter in the microwave and having to keep doing that over and over again until I coated my odd assortment of bread cubes. I'm just going to use olive oil next time - it's already liquid and I like how it tastes a lot better.]
  4. Also throw in the garlic salt and parsley. I just kept dumping the parsley in until it looked pretty/smelled good. [It was a very scientific process.]
  5. Spread the croutons out in a single layer on a greased cookie sheet – I always use the baking spray – and bake for 15 minutes. [Preferably... a cookie sheet with little SIDES to it. Those crumbs go EVERYWHERE.]
  6. Check to see if they are sufficiently dry, crunchy, and golden, if not, bake another 15 minutes or until done. [I had them in for a little over half an hour. Your mileage may vary.]


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