Ever found yourself with a sad, stale loaf of bread that’s lost its freshness? Fear not, because we’re about to embark on a delicious rescue mission. Say goodbye to food waste and hello to quick croutons that will elevate your salads, soups, and pasta dishes to new heights. Let’s turn that stale bread into crispy, seasoned treasures!
Ingredients:
- Stale bread (any type, baguette, country loaf, etc.)
- Olive oil or melted butter
- Salt and pepper
- Additional seasonings and herbs (garlic powder, dried thyme, rosemary, or paprika)
Instructions:
- Cut your stale bread into bite-sized cubes. Depending on your preference, you can make them small or more substantial.
- In a bowl, drizzle your bread cubes with olive oil or melted butter. This will not only crisp up your croutons but also serve as the base for your seasonings.
- Sprinkle salt, pepper, and any additional seasonings or herbs of your choice over the bread cubes. Get creative here; garlic powder, dried thyme, rosemary, or paprika can add exciting flavors.
- If you desire an extra layer of flavor, toss in some grated Parmesan cheese for a cheesy twist.
- Use your hands to gently toss the bread cubes, ensuring they’re evenly coated with the oil or butter and the seasonings.
- Preheat your oven to 350°F (175°C). Spread your seasoned bread cubes in a single layer on a baking sheet.
- Place the baking sheet in the preheated oven and bake for about 15-20 minutes, or until the croutons are golden brown and crispy. Be sure to give them a gentle shake or stir every 5 minutes to ensure even browning.
- Once your croutons are perfectly crisp and golden, remove them from the oven and let them cool completely on the baking sheet. They’ll continue to crisp up as they cool.
- Your homemade croutons are now ready to take your salads, soups, or pasta dishes to the next level. Sprinkle them generously and savor the satisfying crunch!
Storage:
If you happen to have leftovers (which is rare!), store your croutons in an airtight container at room temperature. They should stay crisp for a few days, but chances are, they’ll disappear quickly.
