During the height of salad season a few weeks back, I baked a batch of bread and it failed. It just got rather heavy and holey, not exactly lovely sandwich material.
So I did the best thing I could think of: made croutons. I didn’t regret it. These things are like potato chips. Once you start, you can’t stop munching!
Seems to me that eating all of the croutons is also like getting pregnant. It happens fast!
(Yes. We are expecting #4 around the beginning of February.) (!!!)
Stale or flopped bread, cut into 1/2 inch cubes
Italian herbs (parsley, basil, thyme, oregano, garlic, etc)
Freshly grated Parmesan cheese
Drizzle the butter and oil over the bread cubes and stir well. You want the bread to be fairly moist but not drenched.
Stir on the herbs, salt, pepper, and cheese. Place in a single layer on a baking sheet and bake at 350 until golden and almost crispy. They will crisp up more as they cool. This takes about 45 minutes in my oven but it’s slow. Probably won’t take that long for you. Just check them every 5 or 10 minutes and give them a stir.
Store in an airtight container or jar. Yum.