Homemade croutons

I think I started making my own croutons because I’m cheap. And because I think the croutons they sell at the supermarket are tasteless nubs. And I’m getting to the point that I really want to know everything that’s in my food.

But here’s how actually cheap I am. Here’s my latest batch of croutons. Oddly shaped, yes? That is because of the genius and cheapness of my good old self. The scraps of bread were left over from cutting out rounds of bread for cucumber sandwiches. A lesser person would have thrown the scraps away or fed them to the birds. But I am a person of more, not less. More or less.

So here’s how you make homemade croutons:

Take any kind of bread you like and cut them into cubes any size you like. Lay them out on a baking sheet. Mine always has Silpat on it so nothing sticks. Then either brush them with olive oil or melted butter. Sprinkle the cubes generously with freshly ground salt and pepper. Then take some dried herbs – I like oregano – and scatter them over the cubes.

Bake at 350 for about 10 minutes or until they are browned to the degree you like. These croutons will store in a baggie in the fridge for a good two-three weeks. Believe it or not (and why wouldn’t you?), they’re also good just served as snacks.

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