PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 325 F. OVEN 1. TRIM CRUSTS FROM BREAD; CUT BREAD INTO 1/2 INCH CUBES. 2. MELT BUTTER OR MARGARINE. BLEND IN MINCED DRY GARLIC OR 1 CLOVE. . 3. POUR MIXTURE EVENLY OVER LIGHTLY-BROWNED CROUTONS; TOSS LIGHTLY. 4. BROWN LIGHTLY IN OVEN ABOUT 6 MINUTES. NOTE: 2 LB BREAD WILL YIELD 1 GAL LIGHTLY-BROWNED CROUTONS. Recipe Number: D01601 SERVING SIZE: 8 CROUTONS From the
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|Serving Size: 1 Serving (12g)|
|Recipe Makes: 100 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0.1mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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