How to Cook: Croutons

Preheat the oven to 350°F.

Cut or tear bread into (1/2- to 3/4-inch) pieces, and don't worry about removing the crusts – they're the best part!

Spread bread evenly on a large, rimmed baking sheet and bake, tossing halfway through, until fragrant and just dried out, about 15 minutes. (Some denser bread varieties, may take a bit longer.)

Let croutons cool completely, and then store in an airtight container at room temperature for up to 1 week.

Where to I use them?
• Scatter over green salads and toss into pasta salads.
• Make a panzanella (a.k.a. bread salad).
• Mash into a loaded baked potato.
• Spoon over bowls of soup or chili.
• Crumble and fold into hot pasta.
• Crush (or pulse in the food processor) to use as standard breadcrumbs.
• Use as the base for stuffing or dressing.

What else should I know?
• Sandwich bread will yield perfect, cubed croutons, and uncut loaf bread will make more rustic croutons.
• Toss the bread with a drizzle of olive oil or melted butter and a tablespoon of finely chopped fresh herbs before toasting, if you like.
• For fun, cut the bread into small triangles or strips.