My Crouton Recipe originally from "How to Avoid Bread Weight Gain (Kind of)"
Stale bread, cut into approximately 1" cubes [1]
1/2 cup olive oil [2]
2 tablespoons dried rosemary
4 cloves fresh garlic, minced or pressed in a garlic press
1/4 teaspoon dried oregano
1/8 teaspoon white pepper
1/8 teaspoon salt (to enhance flavor)
Left-over mixture
Directions
Mix all of the ingredients together.
Put the bread pieces in a large oven-safe pan so that they are 1-2 bread pieces thick, but no more.
Pour the mixture over the breadcrumbs, stirring so that they become evenly coated
Bake at 400 degrees F for 10 minutes (or until golden-brown), stirring every two minutes.
Cool on a cooling rack over paper towels to absorb excess oil.
When cool, serve in a salad.
Endnotes
If the bread is not stale, cut it and leave it in an open bowl on the counter or stale it at a low temperature in the oven.
If you do not have enough bread crumbs for this much oil, you can save the rest of the mixture in the refrigerator for later.