I have yet to find pre-packaged dairy-free, egg-free croutons. But heck, homemade croutons are so easy to make and they actually taste much better than store-bought! Not to mention, they are organic. Try finding those in the grocery store! (Please comment at the end of this post if you know where to find store-bought, organic, dairy-free croutons!)
I use my homemade bread for these, but of course you can use any type of bread. For gluten-free, use gluten-free bread. Homemade bread dries out pretty quickly, so croutons are a great way to use leftover dry bread.
4 slices dry-ish bread
1/3 c. olive oil or Earth Balance dairy/soy-free buttery spread
2 teaspoons dried oregano
2 teaspoons garlic powder
1/2 teaspoon ground black pepper
1 and 1/2 teaspoon salt
Preheat oven to 350 degrees.
Cut bread into cubes.
Combine olive oil, spices, and salt.
Add bread cubes to olive oil mixture.
Toss until bread cubes are well-coated.
Spread onto a med. sized cookie sheet or pizza pan.
Bake at 350 degrees for 20-30 minutes. The edges of the croutons should be slightly browned.
Remove from oven and allow to cool.
Note to eager taste-testers/self; the croutons will not be crunchy when they’re hot. You’ll have to wait till their cool to test crunchiness factor-they ARE crunchy! 🙂