When I got married, I knew how to make cookies and Mexican rice, and croutons. I believe my mother was the one to make the first batch but after that it became my responsibility. These croutons were very well loved and I loved telling people how to make them, ‘do this, do that, brush garlic butter over, sprinkle some paisleys…’ A friend cut in my monologue about this point and gasped, ‘Paisleys?! Kelsey, I think you mean parsley!’ And sure enough I did. And who knows how many people I told to sprinkle paisleys over their croutons. So to remedy that, I’ll show you my method.
I store all sorts of half eaten bread in my freezer, the shoes (heels) of loaves, loaves that I incorrectly made, all good dinner breads, none of this wonder bread business. And then, when I’m in the mood, I pull all this bread out and slice it up.
Arrange on an old cookie sheet, one with rims is nice.
And this is where the *parsley* comes in.
And bake at 350 in an oven for 10 to 15 minutes depending on the size of the batch. Stir occasionally.
I store mine in a ziploc in the freezer and reheat them in a small pan on the stove whenever I want a chicken ceasar salad wrap.
You’ll never be satisfied with a store bought crouton after these delights. Compare wonderfulness to munching on carboard.