Sometimes, I get to travel for work. And sometimes, I get to spend a couple hours in the San Francisco airport. They have really good sourdough bread there. It ALMOST makes up for the flights ALWAYS being delayed– especially on foggy mornings. ALMOST…
I usually pick up at least a few loaves. One to take to work, one to give a neighbor, and one for us to eat. We made grilled cheese sandwiches a few times (heavenly with a few thin slices of garden tomatoes), but we still had half a loaf left. And it was beginning to get stale. What’s my go-to thing for good stale-ish bread? CROUTONS!!
Croutons are SO EASY and SO GOOD! I add them to salads, on top of soups, or just eat them as a snack sometimes. Hey- don’t judge! I just tell myself they’re better than potato chips. And if they’re not, we’ll just pretend they are. 😉
What do you like to do with stale-ish bread?
Garlic Sourdough Croutons
- 2-3 Tbsp oil (I used light olive oil)
- 1-2 cloves garlic, smashed
- 1/2 loaf (8 oz.) good sourdough bread, cut into 1/2″ cubes
- salt and pepper to taste
- Preheat oven to 350°F. Line a cookie sheet with foil.
- In a small saucepan, heat oil and garlic. Continue heating, turning garlic often, until garlic is toasted and golden brown (NOT black). Remove garlic from oil and set aside to cool slightly.
- In a large bowl, combine bread cubes and sprinkle with salt and pepper. Toss to combine.
- Spread out the seasoned cubes on the foil-lined cookie sheet in a single layer. Bake at 350°F for about 10 minutes or until the top is golden.
- Turn or stir the croutons, then place back in the oven for about another 5 minutes.
- Let cool completely. Store on the counter in an airtight container.