Ed loves caesar salads, so every now and then I’ll make a batch of homemade croutons for him. (See my recipe for caesar dressing here.) Making croutons is also a great way to use up old bread so you don’t have to waste food. I prefer using baguettes for this but any bread will work. Just keep in mind that the denser the bread, the harder the croutons will be on your teeth.
7 cups of cubed, day old bread (approximately 1 loaf of bread, ie. sourdough, Italian or French bread)
1 stick salted butter, melted
1/2 tsp garlic powder
1/4 tsp onion powder
scant 1/4 cup dried parsley flakes
Preheat the oven to 350 F. Allow the melted butter to cool slightly before mixing in the garlic powder, onion powder, and parsley. Then toss in the cubed bread and mix until each piece is well coated. Spread the bread out in a single layer on a baking sheet and bake for 6 minutes. Toss and bake again until golden and crunchy, about 6 more minutes (or more depending on the size of your croutons). Allow to cool completely on the baking sheet before using for salads.