Croutons with Garlic and Seasoning

Updated from the archives January 7, 2010: If I've got some leftover bread or crusty ends that no one likes to eat, this is when I turn those discards into croutons. If I'm making a batch to eat right away, I use fresh garlic and butter. But garlic powder and olive oil gives the croutons a longer shelf life. Croutons with Garlic and Seasoning You'll need: Leftover bread, end pieces, etc., cut into 1-inch cubes Garlic powder with seasoning (substitute with salt and dried parsley if you don't have it), or minced fresh garlic if you plan to eat this immediately Olive oil Preheat oven to 350 degrees. There aren't set amounts because this obviously needs to be adjusted to how much bread you have. First you have your stale bread. Cube them into about 1-inch chunks. If you plan to eat this right away:

In a large pan on the stove, melt a few pats of butter or drizzle olive oil. Add minced garlic and slightly saute until softened but not golden. Add cubed bread. Sprinkle garlic seasoning if you have it, or substitute with a few dashes of salt and dried parsley. Drizzle more olive oil on top of the bread cubes, adjust seasonings if necessary. If you want to make this to keep in the fridge: In a large pan on the stove, add a few drizzles of olive oil. Add cubed bread. Sprinkle garlic seasoning if you have it, or substitute with a few dashes of salt and dried parsley. Drizzle more olive oil on top of the bread cubes, adjust seasonings if necessary. Place pan in oven at 350 degrees for about 15 minutes. Check every 5 minutes and stir the pan to make sure bread cubes are evenly browned. Drizzle extra olive oil if necessary. The lower oven temperature will result in croutons that are slightly chew in the centers and crispy on the outside. Store in plastic bags in the fridge and the croutons should keep for months. These make a great snack on their own because they're seasoned. I also sprinkle them on top of salads, or crush them into bread crumbs for recipes. Recipes where I used croutons with garlic and seasoning:

Caesar Salad with Chicken and Croutons Fried Green Tomatoes Gratin with Purple Cauliflower, Fennel, and Leeks Polla alla Parmigiana (Chicken Parmesan) Southern Fried Chicken with Cream Gravy and Sour Cream Mashed Potatoes Enjoy! ***** 1 year ago today, an "autostitched" panoramic photo of my visit to Parga, Greece.