Rather than feed my stale bread to the birds, I decided to make these easy peasy croutons.


6 medium size sourdough rolls, 5-7 days old (stale, not moldy)
2 tbs olive oil
3 tbs garlic herb blend (I like the Spice Islands blend in the grinder)
olive oil cooking spray

How I Made Them:

Preheat the oven to 375 degrees and prepare a cookie sheet with foil, sprayed with cooking spray.

Cut the rolls into 1 inch cubes.  Put the bread cubes in a gallon size Ziploc bag and drizzle with the olive oil. Zip closed and shake until the bread cubes are evenly (but lightly) covered in olive oil.

Spread the bread cubes in a single layer on the foil-lined cookie sheet. Sprinkle evenly with the garlic herb blend.

Bake for 8 minutes and then turn the oven off.  Let sit in the hot oven for another 7 -8 minutes, until they are crisp and golden brown.

Let cool before using.

How They Turned Out:

A basic crouton — good for topping salads, creamy tomato bisque ,or potato soup.