Sourdough Croutons

This is a great way to use leftover sourdough bread that has gotten a little old. It's super easy and you can add different seasonings and herbs to change it up. I do this all the time and then I freeze them when I have a bunch. I have two ways I make them which I put in the instructions. You can use a skillet or make them in the oven. It depends on which way is easiest for you. Sourdough croutons make the best salads and soups!

Ingredients

3 cups older sourdough bread cut into cubes
3 tablespoon melted butter ¼ cup of olive oil for oven method
½ teaspoon garlic powder
½ teaspoon Celtic Sea Salt
1 tablespoon Italian Seasoning or your favorite herb

Instructions

Skillet Method

Melt the butter in a large skillet over medium heat. Add the cubed bread pieces to the pan. Sprinkle with the garlic and herbs. Let the bread cubes sit in the pan for a few minutes until golden brown on one side, then flip them and brown the other side. Keep cooking for a total of about 10 minutes, until the croutons are golden and crisp.

Oven Method

Preheat the oven to 375º F. In a large bowl, combine the bread, olive oil, garlic powder, herbs and salt. Toss well to distribute the ingredients. Spread the bread cubes evenly on a sheet pan. Bake the bread cubes for about 10 minutes, or until slightly golden brown and crisp. Watch them so they don't get too brown. Remove the croutons from the oven, and enjoy!

Notes

Storage note: Croutons will keep in an airtight container for a couple of days at room temperature. Make sure the croutons are completely cool before storing. These also can be frozen and thawed when you need them. I love having lots of them in the freezer!