Leftover Bread?

Leftover bread going to waste?  Make croutons!  I didn't realize I had two half eaten La Brea Bakery loafs of Roasted Garlic Bread going to waste.  If it wasn't roasted garlic I would have made some bread pudding so instead I went with making some croutons.

There is no right or wrong way to make croutons you make them to your taste, with herbs you have on hand, your favorite cheese(s).  I used the herbs I had in my garden and leftover cheese in the fridge.

Croutons

Leftover bread cut into cubes (I did mine pretty thick - I like them that way)

1 stick unsalted butter

2 tablespoons extra virgin olive oil

1/2 teaspoon freshly ground black pepper

1/2 teaspoon kosher salt

1 teaspoon garlic salt

1 to 2 teaspoons red pepper flakes (optional)

1 tablespoon fresh rosemary, finely chopped

1 tablespoon fresh sage, finely chopped

1/2 cup finely grated parmesan cheese

Pre-heat oven to 350 degrees.  In a small skillet heat butter, olive oil and the rest of the spices over low heat for 6 minutes.  Place cubed bread on a jelly roll/cookie sheet.  Drizzle butter mixture over cubes of bread along with half the cheese and toss to coat bread.  Top with the remaining cheese bake for 10 - 18 minutes depending on the size of the cubes.  Check on them often once you get to 10 minutes.  Keep in an airtight container.  I love the bigger croutons to dip in soup.

Bonus Helpful Hint: I even keep the crumbs, cheese and spices that are left on the bottom of the pan.  I put them in a airtight container and keep in the fridge to use over the next few days.  There is so much flavor in those crumbs.  Sprinkle on your cheese before making your grilled cheese sandwich, sprinkle on your popcorn after you toss your popcorn with butter, sprinkle over your pasta before serving.

Until Next Time,

Pam