Homemade Crutons

These little pieces of crispy bread is what can take a salad over the top. The best thing about these crutons is that they can be made way ahead of time and will keep in your pantry for at least 1 week. The kids like to eat these as crackers as well. Robin Henderson taught me how to make these and I will be forever greatful. You will be suprised how easy these are to make.

Ingred.
1 sourdough bagette sliced and cubed into 1/2 in. pieces
1/2 cup EVOO
4 tbls. butter
1 tsp. galic powder
1tsp. salt
1/2 tsp. pepper
1/2 tsp. seasoned salt

In a sauce pan on med low heat add all the ingred. but hte bread. Heat until butter is melted and all ingred are well combined.

Place the cubed bread in a large ziploc bag and pour in the mixture. Close the bag and shake like crazy until all the bread is evenly coated. You might find you need more oil. Just add it to the bag and continue to shake.

Dump onto a cookie sheet and arrange into one layer. Put under the broiler until nice and browned. Note to self - never walk away from the broiler. I have ruined many a batch of crutons because I got distracted.

Let cool and then store in a plastic bag until ready to use. YUMMY!!!!!!