Okay, with day-or-two-old bread – not bread that’s been sitting in your cabinet forever! (There’s no cure for that.) Make crispy croutons out of thick bread (I used Cuban bread here) – much, much better than those rock-hard, oversalted tiny bricks that you buy at the store. Do yourself a favor and spend 10 minutes and make your own.
Crispity, crunchity. My croutons adorn potato soup.
It’s easy. Cut into 1″ cubes your favorite thick bread. Put the bread cubes in a large bowl, and spray lightly with olive oil spray, Pam, or what have you. Toss the cubes and spray lightly again. Now, season your cubes. I use dill, garlic powder, black pepper, sage, and sea salt. Combine these ingredients together in a pinch dish and sprinkle over your cubes, tossing them so they are all covered with the seasoning.
Prepare a frying pan with a bit more Pam. Heat it to medium and throw the cubes in. Toss every few minutes or so until all the cubes are crispy on each side (be careful not to burn!). Remove from heat and cool. Store in an airtight container and eat within a few days. (Why do you think store-bought croutons last forever? Preservatives!)
They taste great in soups and in salads!
(Thanks to Tess Challis for the inspiration.)
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