Ingredients

The following ingredients have 4 Servings
  • 1 lb Day Old Sturdy Bread like any Sourdough or Rustic Multigrain (cubed into 1/2"x1/2" (1.5x1.5cm) pieces, 448g)
  • 1/2 C Virgin (Unrefined, Cold-Pressed Coconut Oil, melted and cooled, 200g)
  • 1 tsp Oregano (dried)
  • 1 tsp Basil (dried)
  • 1/2 tsp Thyme (dried)
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Sea Salt

Instruction

  • Preheat oven to 325F (162C).
  • Cube bread and place the cubes in a large mixing bowl.
  • Melt the coconut oill. To the coconut oil, add and mix in all the seasoning and herbs. Pour 1/2 the mixture over cubed bread. Stir the croutons. Repeat. Mix well, making sure each piece of bread gets covered.
  • Spread croutons evenly onto a parchment-lined baking sheet. Bake at 325F (162F) until golden brown, about 35-40 minutes. Rotate pan halfway through baking.
  • Cool and store in sealed plastic bag in pantry for up to two weeks.