Instructions: PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 325 F. OVEN

1. TRIM CRUSTS FROM BREAD; CUT BREAD INTO 1/2 INCH CUBES.

2. PLACE BREAD CUBES ON SHEET PANS, BROWN LIGHTLY IN OVEN, ABOUT 20-25 MINUTES.

NOTE: 1. IN STEP 1, 2 LB BREAD WILL YIELD 1 GAL LIGHTLY BROWNED CROUTONS.

2. IN STEP 1, EACH BREAD SLICE CUT 5 BY 5 WILL YIELD 25 CROUTONS.

3. IN STEP 2, CROUTONS MAY BE BROWNED IN 375F. CONVECTION OVEN, ABOUT 6 MINUTES.

SERVING SIZE: 8 CROUTONS

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