“Take time for all things; great haste makes great waste.”
I’m sure like many of you, I’m not a big fan of waste in the kitchen. Of course, it happens but minimizing it is an ongoing challenge. I’m often my own worst enemy in this department, at least where bread is concerned. The problem is not coming up with ways to use bread, no, the problem is my rather over excitability in the bread department while at the grocery store. Honestly, sometimes near the weekend I can go a little bonkers when it comes to buying different varieties of breads.
Besides the obvious solution of turning the leftovers into bread crumbs for use in any number of different dishes, one of my favourite things to do is to bake them ever so slowly into irresistible croutons. They are good on so much more than caesar salad! I love croutons in soups too, and if they’re cut into large enough cubes they make a lovely addition to an hors d’oeuvre platter for dipping into hummus or baba ganouj. They make a great alternative to oftentimes bland or boring crackers, and honestly I’ve watched my kids eat them straight out of the bag like chips!
I alter the seasonings depending on the bread I’m making the croutons from. Obviously, a plainer bread gets a lot more dolled up before hitting the low heat oven for a couple of hours than does the thick and grainy whole wheat with legs enough to stand on its own.
Sure they take a little time, but honestly all the good stuff happens in the oven while you’re busy planning how to use them! And once they’re done with whatever magic it is that’s happening over that slow heat you’re enjoying crunchy, delicious croutons without all the preservatives and stabilizers used in store bought!
Enjoy & Namaste!
- 8 cups bread, cut into 1' cubes
- ½ cup olive oil
- 1 large garlic clove, minced
- 1½ tsp salt
- ½ tsp pepper
- ½ tsp chilli pepper flakes
- ½ tsp onion powder
- Preheat oven to 250°
- Place bread cubes into a large bowl
- Add remaining ingredients and toss thoroughly to coat.
- Spread evenly on baking sheets being careful to keep the bread in a single layer.
- Bake the bread for about 1¼ hours or until the croutons are crispy.
- Store in an airtight container for up to about 2 - 3 weeks