Sourdough Croutons

Rainy market days aren't my favorite. But they do have a silver lining.

After a slow market day last season, I came home with more bread than usual. Instead of letting it sit, I finally made something I'd been meaning to try for a while: sourdough croutons.

They were worth the wait.

A Note on Fresh vs. Stale Bread

Traditional crouton recipes usually call for stale bread. Stale bread has less moisture, which means it crisps up faster in the oven.

I was working with a fresh loaf, which has more moisture to cook off. I baked mine at 350°F for 30 minutes, then left them in the oven on the warm setting (170°F) for an additional hour to dry out completely.

If you're using bread that's a few days old, you can likely skip the extra drying time and go straight from the oven.

Ingredients

(All seasonings to taste)

• 1 sourdough loaf, cubed
• Olive oil
• Italian seasoning
• Garlic powder
• Salt
• Pepper
• Parmesan makes a great addition if you like a little cheese.

Instructions

1. Preheat oven to 350°F.
2. Cut your sourdough loaf into cubes. Size is up to you — I like them substantial enough to hold up in a salad.
3. Toss cubes in olive oil until evenly coated. Add Italian seasoning, garlic powder, salt, and pepper. Toss again until well seasoned.
4. Spread in a single layer on a baking sheet.
5. Bake for 20-30 minutes until golden and beginning to crisp.
6. If using a fresh loaf, leave croutons in the oven on the warm setting (170°F) for an additional hour to dry out completely.
7. Cool fully before storing. They'll crisp up even more as they cool.

How to Use Them

These are good on everything.

Caesar salad. Tomato soup. A simple green salad. Or honestly, just straight off the pan.

Store in an airtight container at room temperature for up to a week.