Don’t throw away your bread if it gets a bit too hard and crusty. No, no, no. Turn it in to croutons instead. When the bread is a bit to crusty on its own, just add some olive oil and seasonings and turn it into croutons. Crusty bread is just perfect for that.
The ends of my maple, bacon and shallot bread started to get a bit too hard to really enjoy on their own Maple, Bacon and Shallot Bread so rather than throwing them away, I just cut them off and coated them with olive oil, pepper, roasted garlic and parsley, then roasted them until they were nice, golden brown croutons. When they were done, I added them to the salad. Delicious! The lunch, the salad and the croutons got rave reviews.
Preheat the oven to 400-425* F or 200-210* C.
I cut the ends off the bread and cubed them. You can make your croutons any size you like, just try to make them fairly even in size so they all cook properly and evenly.
Once the bread is cubed, coat it in olive oil and add the seasonings of your choice. Mix them up a bit. Croutons never have to be the same. This time I used dried roasted garlic, black pepper and parsley. Thoroughly coat the bread with the oil and the seasonings, then place it in a single layer on a baking sheet or in a baking pan.
Roast them for about 30-40 minutes, making sure to turn them and stir them at about the half way point. When they are golden brown and crunchy, they are ready to toss into your favorite salad; or, you can just munch on them one by one by themselves too. I think I munched on as many by themselves as I put into the salad. 🙂
Stay safe and stay well Everyone. ‘Til next time.