Make it from Scratch Carnaval *croutons*

Our family eats whole grain breads. These breads are pricey.

No matter if you use them or cheep white bread waste not want not.
Save your heals. No one here wants to use them so I bag them as we go through loaf after loaf.
They add up fast.

Cut your heals on the horizontal then dice at the vertical.
Melt butter set aside.
Heat your oven 300* convection, 350* regular ovens.

With the motor and pestle I ground Italian seasoning with garlic salt. The salt is a wonderful natural abrasive. Use a sieve to separate the stems from your spices. It you do not have a pestle use a heavy spoon against a mixing bowl.

Add the dry mixture and toss first.
Then stir in the butter drizzling it evenly over the mixture.
Lay out single layer on a dark cookie sheet preferably.
The dark oven ware gives a crispier bake.

Bake and toss Oh every 10 minutes until crisp or soft crisp.
Move the outer to the center as you toss them. The outer will bake faster.
Do not leave these un-attended for long the cook fast!
Cool them and bag them.
I keep mine in the freezer. They also make a good snack for the kids.

Home made croûtons are simple.

Oh! The rave comments from my husband, when he entered the house.
You would of thought he had a feast for the senses.