Transfer to 2 baking sheets (lined with a sil-mat or parchment paper, if desired). Evenly spread out the croutons.
Bake for 10 to 15 minutes, flipping and moving the croutons around on the pans after about 7 minutes and then returning to them to the oven. To avoid burning the croutons, watch them and check them during the last few minutes of baking because baking times will vary based on size, type of bread, age or bread and amount of oil.
Nutrition Information is approximate.Oil: If you want richer croutons the oil can be increased up to a 1/2 cup.Bread: You can use stale or fresh bread to make croutons. Stale or older bread tends to cook up a little more quickly, be sure to keep an eye on your croutons when baking. I recommend any kind of crusty bread, but I would not use soft sandwich bread for crouton making.www.planttestkitchen.com