I’m thrifty by nature. No, I don’t mean just shopping at the thrift (which my mom taught be how to do as a kid). I’m the type of person who mends my own sock when there’s a hole. I cut into bottles of lotion to get that last drop out. And I never waste food.
So when B had a hunk of leftover sourdough bread that was about 2 days away from hitting the trash, I tried to think of how I could best use it up.
My first thought was bread pudding. But after a delicious breakfast of French toast with strawberries and bananas, bread pudding wasn’t sounding that appealing.
Then B suggested croutons. I’ve been on a salad kick lately, and there’s nothing like a homemade crouton to take it to the next level.
These are super simple to make.
A large hunk of day-old sourdough bread, cut into small cubes
Wildtree’s Garlic Grapeseed Oil (can also use olive oil)
Spices, such as onion powder, garlic powder, Penzy’s Sicilian Salad Seasoning, ground pepper, etc.
Preheat oven to 250 degrees.
Coat a baking sheet with nonstick spray. Place bread cubes on top. Drizzle oil over the bread and then liberally coat bread with desired spices.
Bake for about 30 minutes, tossing halfway through. Note: I’ve found that the baking time largely depends on how fresh/stale your bread is. The fresher it is, the longer it will take to dry out. Your goal is a dry bread cube that is lightly golden brown.
Since I don’t have any lettuce in the house, and therefore can’t make a salad, I’ve been snacking on these croutons plain. Yum. If you’re near a Penzy’s, I highly suggest picking up the Sicilian Salad Seasoning. In addition to red bell pepper, thyme, basil and rosemary, it also has Romano cheese.
On a parting note, it snowed last night. This is what we woke up to this morning in Milwaukee.
Question: What do you do with leftover bread?