This is the cheaters way to do this for sure, but it serves a great purpose. It allows me to make good use of bread heels. Lots of people throw these away, I usually eat them as toast for an egg sandwhich. I have no aversion to the heel, but we buy our bread frozen and keep it that way until we are going to eat it which just dries it out a lot. Since we are on a Dave’s Killer Bread kick, I thought better of throwing the dried up, formerly frozen heels away. So today, we are taking the heels and various other random left over slices that made it into the bag and we are making crutons!
I call this sprouted wheat croutons only because all of the bread I am using today is the Sprouted Wheat, you should name yours after whatever bread you choose to use, left over french, rye, white, wheat, endless are the possibilities. However, if you have access to Dave’s, once you are over the sticker shock, you should invest in your health and switch too it. For those of you a little closer, know that the Dave’s production bakery has a store that is open every day and sell fresh, day old, miss shapen, and frozen versions of their breads, some of which are at steeply discounted prices.
10 Slices of bread (this was the equivalent of 16 ounces if you are using an unsliced loaf)
5 T unsalted butter
1 t granulated garlic
1/4 t salt
1 T dried parsley or oregano or thyme….or a mix of them!
Preheat oven to 300 degrees. Cut bread into crouton sized cubes, about 1/2 inch x 1/2 inch. Put the cubes into a large mixing bow. Melt butter and mix in the garlic and herb of choice.
Add the butter mixture slowly while stirring the cubes to evenly disperse. Spread out on a cookie sheet in a single layer.
Don’t over crowd these, opt for two pans or batches instead. Bake for 15 minutes then check on them, looking for crisp and toasty edges, stir and cook for 15 minutes more. Remove from oven and cool completely. Store in a zip lock bag or air tight container.