I’ve been vacationing on the beach in south Texas for the past couple of weeks. And I’ve been eating a lot of salads for lunch. You know, in an effort to eat light. But I’ve also been making these croutons a lot. And they totally ruin that intention I just mentioned, because they are SO addicting. Infinitely better than packaged croutons. Super simple too! Make these when you have any leftover bread that’s getting too stale to eat plain. It’s easiest to cut the bread when it is a bit dry, or has been in the refrigerator, but it can still be done with a fresh loaf… in an emergency :)
Any kind of bread you have on hand (like French or sourdough), cut into cubes
Preheat oven to 375 degrees, with rack in the center.
Heap the bread onto a rimmed baking sheet. Drizzle the bread generously with olive oil, toss to coat, then spread out in a single layer. Sprinkle generously with garlic powder, salt, and parsley.
Toast for about 15 minutes, or until the croutons start to turn golden and crunchy. Use a spatula to flip the croutons about 10 minutes into the total time. Remove from the oven and allow them to cool briefly before digging in, or you will burn your mouth. I found this out experimentally.