Perhaps, you just served bread with dinner. Or you still have half a loaf sitting around getting stale. Just waiting to become fuzzy or turn into a giant hockey puck. If it’s not fuzzy but not yet in its prime you face a cross roads. Do you: 1) Toss it 2) Make bread pudding out of it 3) Realize that croutons have a decent shelf life and are way tastier and will encourage people to eat a salad. This recipe is very simple, quick, and requires little thought.
If you are unfamiliar with Penzey’s spices, they are a fantastic small company. I remember when I first heard of them, I thought, how can a store stay open that just sells spices? If there is a location near you, then go there. Smell everything. Everything is in a jar for you to smell and take in the possibilities. How bad is my Penzeys addiction? I’ll let the pictures speak for themselves.
Left over bread
1/4 cup of olive oil (this may vary depending on how much bread is laying around)
2 tsp (or to taste) of Penzeys Sandwich Sprinkle
- Preheat oven to 400 degrees F.
- Cut bread into 1″ or smaller cubes, if cutting bread is a real struggle and you are sawing the bread, you should let it go instead.
- Place cubed bread into a mixing bowl
- Use 1/4 cup of olive oil to coat the bread. You don’t want to soak the bread, a light coating is fine. You don’t even need to measure, you can use or eyes. Just pour a little and stir.
- Sprinkle on Penzey’s Sandwhich Sprinkle. Mix. Take quick taste. Adjust to your liking.
- Place on cookie sheet in 400 degree oven. Make sure they are spread out to ensure even browning and drying.
- Place in oven for 15 minutes until brown around the edges. Remember you are drying out the bread to make sure it keeps longer.
- Allow to cool to room temperature and then place in a ziplock or air tight container.