Stale bread? No problem! Cube up the bread, toss with a bit of olive oil and herbs (oregano, parsley, basil and rosemary to name a few), then bake at 375° until golden and crispy. Voila! Perfect croutons for your spring/summer salads that last up to another two weeks!
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Croutons are my favorite! I recently served pumpernickel croutons with a roast chicken on the blog and now I’m eating them with everything because they are so good.
From french baguette to croutons. Perfect metamorphosis!
Great tip! Wish I could pin it!! hhaha
that sounds so good, it’s actually what my mom always does with our stale bread, except she leaves out the herbs 🙂
What a great idea… so much stale bread ends up in the bin, but no longer…!
Croutons are my favorite! I recently served pumpernickel croutons with a roast chicken on the blog and now I’m eating them with everything because they are so good.
I love your tips! I can always use them.
Love homemade croutons! Great tip! Thank you!
this is so great. a lot of stuff is thrown out today and this is just a brillian little idea! thanks, have a lovely day, xo.
Definitely trying this out. Thanks for the tip!