Ingredients

• 6 cups sourdough or baguette-type bread, cubed
• 1 cup grated Parmesan cheese
• 1 teaspoon garlic salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried crushed basil
• 2 teaspoons dried parsley or 1 tablespoon fresh flat leaf parsley, minced
• 1/4 teaspoon onion powder
• 2-3 tablespoons olive oil
• dash salt

Directions

Preheat oven to 300°.

In a large mixing bowl, add all ingredients except olive oil. Stir to mix. Drizzle about 1 tablespoon olive oil over bread mixture, then stir again. Repeat drizzling process again, then pour bread cubes onto a large non-stick baking sheet. Lightly drizzle with olive oil one more time to ensure most bread cubes have a small bit of oil on them.

Place in oven, and set timer for 10 minutes. Remove from oven and turn croutons over with spatula to ensure they don't overcook on one side. Repeat turning process after another 5 minutes and return to oven. Continue turning process each 5 minutes until light golden brown. Warning: Croutons will cook quickly towards the end, so watch them very closely so they won't burn.