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Croutons Recipe

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This recipe for Croutons, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tera Brown
Added: Monday, May 12, 2008


3 cups bread cut into ½ “ cubes
1 tsp. Baby Bam (see below)
1/3 cup olive oil
1 tsp. minced garlic

Baby Bam

3 Tbsp. paprika
2 Tbsp. salt
2 Tbsp. dried parsley
2 tsp. onion powder
2 tsp. garlic powder
1 tsp. black pepper
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. dried thyme
½ tsp. celery salt

Preheat the oven to 350º. Line a baking sheet with aluminum foil. Put the bread cubes in a medium mixing bowl and season with the *Baby Bam. Combine the olive oil and the garlic in a blender and process on high speed for 30 seconds. Add the olive oil mixture to the bread cubes and toss to coat evenly. Spread the bread cubes evenly on the lined baking sheet and bake until lightly browned, about 20 minutes. Store in an airtight bag or container.

*(Baby Bam)
Like Emeril Lagasse’s Essence. Place all the ingredients in a small mixing bowl and stir well to combine. Store in an airtight container for up to 3 months.




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