Leftover Croutons
makes 2 cups
No need to throw away stale bread! Cut it into cubes, freeze it, and make your own croutons whenever you want them.
2 cups leftover bread, crusts removed, cut or torn into 1/4-inch chunks
2 Tbsp. olive oil
1 tsp. kosher salt
1/2 tsp. garlic powder
Pinch of ground cumin
Pinch of ground cloves
Pinch of cayenne or paprika, more to taste
Preheat oven to 400°; line a rimmed baking sheet with foil or a silicone baking mat. In a bowl, toss bread with olive oil and all seasonings. Spread bread cubes evenly in pan. Bake, stirring every 5 minutes, until croutons are done to your taste. Watch carefully: They go from light brown to burned in a heartbeat. Serve warm or at room temperature. Store in a sealed container (let them cool completely before storing), up to 3 days.
Ethan made his mark as the “hummus guy” at area farmers’ markets, and spent years of tent time developing lasting relationships with local growers. With creativity and wit he and his team at Fond serve everyday fare with a local twist. A graduate of the Culinary Institute of America, he’s now sharing his recipes with Edible readers. Watch out for Ethan’s latest endeavor which is soon to open in Oakley.
