Easy Homemade Croutons (Using Basic Ingredients From the Pantry!)

I'm on Spring Break, friends.

Not to rub it in or anything, but I'm lovin' life right now. There's virtually no stress in my world. No cranky teenage girls fretting over their prom date. No hormonal teenage boys being rude or generally disgusting in every fathomable way.

It's just me and my pup, people.

Hangin' out and livin' the dream.

Breathin' in all that Iowa spring air...that's flowing through my house thanks to my new roll-away screen, full view glass storm door.

But that's another story. I digress.

Today I spent some time in the kitchen using up some ingredients that have been plaguing my pantry, fridge and freezer, like - -

  • Overripe bananas that I froze (for banana bread)
  • Homemade butter from the Amish supply store in Kalona, Iowa (for banana bread)
  • 1/4 of a bag of raisins (for banana bread)
  • Old-fashioned oats (I didn't cook with these, I made homemade bar soap and ground up oats for natural exfoliant)
  • Homemade bread, which became seasoned bread crumbs (to be stored in the freezer for a future recipe) and seasoned croutons for salads and soups later this week. 
Speaking of croutons, here's a fantastic and easy recipe that I learned while waitressing at The Union Station: 

Easy Homemade Croutons
bread or buns cut into 1-inch cubes
olive oil
garlic salt
pepper
dried oregano
dried basil
dried parsley 
Directions: Scatter the cubed bread on a cookie sheet and drizzle with olive oil. Generously sprinkle with garlic salt, pepper, oregano, basil and parsley. Bake at 350 until crunchy and golden brown.

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