Croutons are a great way to use up leftover bread. When I have a partial loaf of italian bread about to go stale, or a random extra hamburger bun, or the heals of the bread that are sitting around uneaten, I just toss them in the freezer. These bread orphans, that would have otherwise ended up in the trash, can live in the freezer until I find another use for them. The uses for leftover bread are endless! Leftover bread is perfect for some quick homemade bread crumbs, stuffing, or my favorite- homemade croutons!
My only precaution- sometimes the bread in the freezer situation gets a bit out of hand. Click “continue reading” to see the recipe and the crazy amount of bread that piled up in my freezer.
This is how I know it’s time to make croutons.
I usually make a big batch and store it in a zip-top bag. When comes to seasoning, I just eyeball it, but if you are the kind of person that needs exact measurements, go with the recipe, but don’t be afraid to add more if you think it needs it.
Makes 12 servings
6 thick slices of leftover bread
6 tablespoons of butter
1 tablespoon Italian seasoning
1 tablespoon parmesan cheese
1 tablespoon garlic powder
- Preheat oven to 350.
- Cut the bread into bite sized cubes and but them in a large bowl.
- Melt the butter on the stove or in the microwave.
- Pour the butter over the bread and sprinkle with the seasonings. Toss the bread around in the bowl.
- Put the bread on two cookie sheets, you want to have plenty of room to move the croutons around during the baking process.
- Bake 20 minutes or until dry and crunchy. Check them frequently during the baking process and move them around with a spatula so they brown on all sides.
- Store in a plastic bag and enjoy on soups and salads!
Melted butter and cubed bread…
…pour on the butter and toss with seasoning…
…make sure there is plenty of room on the cookie sheets…
..golden brown and delicious!
I look forward to salads because of these tasty croutons!