- 6 Slices raisin bread, cut into 1/2-inch squares
- 3 Tablespoons butter
- 2 Tablespoons brown sugar
- 2 Tablespoons honey
- 3 Tablespoons rolled oats
- 1 Cup California raisins
- 1/2 Cup yogurt-covered California raisins
- 1/2 Cup semi-sweet chocolate chips
Heat oven to 300°F. Spray jelly roll pan (cookie pan with sides) with nonstick cooking spray. Place bread cubes in pan in a single layer. In small saucepan, combine butter, brown sugar and honey. Cook over low heat until bubbly. Pour mixture over bread cubes; stir to coat. Sprinkle with 1/2 of the rolled oats; mix. Sprinkle with remaining oats; mix.
Bake at 300°F for 20 minutes or until light golden brown, stirring once. Turn off oven. Leave croutons in oven about 40 minutes or until dry and crispy, stirring twice. Remove from oven; cool completely. (Croutons will become more crisp as they cool.) In medium bowl, combine croutons with remaining ingredients; mix well.