Recipe: Homemade Croutons

You buy a nice loaf of sourdough for dinner and now the leftovers are still sitting on your counter, about to go stale. Don’t toss it. Over the centuries, frugal chefs have found tons of tasty ways to put yesterday’s bread to good use (bread pudding, anyone?). Here’s one of the easiest: homemade croutons. Add them to salads or soups for extra dimension and crunch.

When I make croutons, I like ripping the bread into uneven pieces rather than cutting it into neat little squares. It gives the final product more texture and balance between soft and crunchy.

Ingredients
Slightly stale bread, torn into smallish pieces
Olive oil
Salt and pepper

Directions
Toss the bread with the oil on a baking sheet (I like to line with parchment paper for minimal clean-up). Season with salt and pepper. If you want to fancy it up, add some herbs, garlic, or lemon zest.

Bake at 425 for 5-8 minutes, until golden brown but still a little soft.