Mike $
Well-known member
I make these from time to time with homemade scraps and leftover bread slices. I cube it and store it in the freezer until I have enough, so it is packed with a variety of breads. This batch contains some sourdough bread, rye bread, multigrain sunflower bread, potato bread and beer bread.
Croutons:
Preheat oven to 375F
In larger bowl:
12 oz cubed bread
In smaller bowl mix:
1/4 Cup Olive Oil (Extra Virgin isn't necessary, just cooking olive oil)
2 teaspoons Italian Seasonings
1 tsp (teaspoon) Garlic Powder
3/4 tsp Sea Salt (or whatever salt you like)
1/2 tsp Black Pepper
Pour smaller bowl over cubed bread, mix well until all the cubes are coated and
spread out on a parchment lined sheet pan and bake 10 minutes, then try to turn
bread over with a spatula and bake for an additional 10 minutes, stir again and
bake 5 more minutes if necessary. Let cool and try not to eat them all up before
you fix your soup or salads. They're addictive.
Croutons:
Preheat oven to 375F
In larger bowl:
12 oz cubed bread
In smaller bowl mix:
1/4 Cup Olive Oil (Extra Virgin isn't necessary, just cooking olive oil)
2 teaspoons Italian Seasonings
1 tsp (teaspoon) Garlic Powder
3/4 tsp Sea Salt (or whatever salt you like)
1/2 tsp Black Pepper
Pour smaller bowl over cubed bread, mix well until all the cubes are coated and
spread out on a parchment lined sheet pan and bake 10 minutes, then try to turn
bread over with a spatula and bake for an additional 10 minutes, stir again and
bake 5 more minutes if necessary. Let cool and try not to eat them all up before
you fix your soup or salads. They're addictive.
