Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Ingredients[]
- 6 cups (1/2-inch) cubed sourdough or French bread (6 ounces)
- 1 tablespoon butter, melted
- 1 teaspoon paprika
- 1 teaspoon onion powder
Directions[]
- Preheat oven to 350°.
- Combine all ingredients in a jelly roll pan; toss well.
- Bake at 350° for 20 minutes or until toasted, turning once.
Yield: 6 cups