I haven’t made croutons in quite a while. I made them differently than I normally do and it ended up being easier and they turned out better. No longer will croutons be made in the oven in my house! This is a good use for stale bread or the ends of a loaf. These are best to be eaten the day they are made.
Extra-Virgin Olive Oil
Spices: Salt, pepper, crushed red pepper, Italian seasoning, garlic powder, etc.
Heat 2-3 Tbsp olive oil in a skillet over medium heat. While the oil is heating, cut up the bread into crouton sized pieces. Add bread and seasons to the pan. Toss to coat, adding more olive oil if needed. Brown the bread for about 5 minutes, stirring often.
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