Posted by: marthabernie | May 26, 2018


I hate throwing anything away, and while I don’t myself eat a lot of bread, I often make croutons for salads when I have stale bread.  I also make them for the grandchildren because they like eating the seasoned ones as a snack.  Here are two ways to make them:

Stove Top Croutons

Toss 4 cups bread cubes with 1-1/2 tablespoons each warm bacon drippings and olive oil, 1/2 teaspoon each salt and pepper and 1/4 teaspoon garlic powder.  Cook in a large skillet over medium-high heat, stirring often, until browned and crisp, about 8 minutes.  These croutons are chewy and tender but will get more crisp if you leave them out in an unclosed plastic storage bag.

Oven Croutons

Toss 4 cups cubed bread with 5 tablespoons melted butter, 1/2 teaspoon salt, and 1/4 teaspoon each pepper, garlic powder and dried thyme.  Place in one layer on a baking sheet and bake at 375 degrees F until golden brown, stirring once, 16 to 18 minutes.  Note:  give them plenty of space on the baking sheet so all surfaces can dry out and crisp.


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