1 Low sodium loaf of bread -cut into 3/4-inch cubesI recommened my low sodium Artisan bread or bread machine white sandwich bread.
1/4cupextra virgin olive oil
2TbspNo salt garlic and herb
Preheat oven to 375°F.
Cube the bread evenly to the desired size. Even size cubes allow it to cook evenly.
In a large bowl, evenly drizzle or spray the olive oil over the bread cubes. Then evenly sprinkle the No Salt Garlic Herb seasoning and pepper over the bread. Toss gently until well-combined.
In a single layer spread the bread cubes out on a large baking sheet.
Bake until golden about 15 minutes, turning once halfway through cooking in order to brown all sides of the croutons. Your cooking time will depend on the thickness of the cubes and oven heat. Be sure to watch that they do not burn.
Remove from oven, and let cool completely. Use immediately, or store in an air-tight container for up to 1 week. I store in Ziploc bag in fridge up to two weeks no problem.
Depending on amount of bread cubes more or less olive oil and seasoning may be required.