8 to 10 “day-old” dinner rolls or slices of stale bread, cubed, crusts removed
¼ cup olive oil
2 tablespoons fresh parsley, finely chopped
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon pepper
Pre-heat oven to 400 degrees.
Cut the bread into cubes about ¾ to 1-inch in size, and remove crusts if desired. Toss all the ingredients in a large bowl until evenly coated.
Arrange the cubes individually on a sheet pan and bake in the oven for about 8 to 10 minutes until golden brown. Remove and serve immediately.
Croutons will keep fresh in an airtight container for 5 to 7 days, or in the freezer for several months.