Mmm Mmm Monday: Croutons

I've been making soups lately and, while I do enjoy croutons in them (as well as in salads), I don't like paying $3.50 for 5 oz. of just okay croutons.  Croutons are just one of those things that I don't like paying for bc it seems like it's one step above paying for air.  Homemade croutons are yummier than store-bought anyway (my MIL makes them and they're very tasty) and I understand they're easy to make.  So I made some.

I started with this recipe from allrecipes.com.  Here's the recipe with changes in italics:

Ingredients

• 15 slices bread
• 1/4 cup butter, melted (used 1/2 cup; the 1/4 cup of butter plus seasonings didn't seem to be enough to coat the cubes)
• 2 teaspoons garlic salt (optional) (didn't have garlic salt; used garlic powder [next time I'll go a little easier on the garlic powder -- these are a little zesty], plus salt, plus parsley and Italian seasoning)

Directions (see below for what I really did)

1. Preheat oven to 350 degrees F (175 degrees C).
2. Remove crusts from stale bread slices. Brush bread on both sides with melted butter. Cut bread slices up into small cubes. Sprinkle with garlic salt (if desired). Arrange cubes on an ungreased cookie sheet.
3. Bake at 350 degrees F (175 degrees C) for 15 minutes or until browned. Let cool. Store croutons in a covered container or plastic bag. Serve in soups or salads.

What I really did:

1. The bread wasn't stale so I cut the slices into cubes -- with crusts still on bc I like crusty croutons -- and left them on the counter overnight to get stale.
2. When ready to make croutons: Preheat oven to 350 degrees.
3. Melt butter.
4. Mix whatever seasonings you decide to use into the butter.
5. Put cubes into a large bowl.  Pour butter mixture over croutons and stir to coat. *
6. Spread cubes onto an ungreased cookie sheet. *
7. Bake for 20 minutes until browned.  I stirred them once about halfway through.  Let cool.  Store croutons in a covered container or plastic bag.

* I guess if you use a baking dish that has decent sides you could skip the bowl (thereby saving yourself one thing to wash).  Instead, put the cubes in the baking dish, pour the butter mixture over the croutons, stir to coat and bake in that dish.  I'll do that next time.

Lots of room for variation, e.g., different herbs, olive oil (or other oil) instead of butter, grated cheese, etc.  Upcoming on Mmm Mmm Monday will be some soups, including New England Clam Chowder and Corn Chowder, both from allrecipes.com.

Pre-oven:

Post-oven: