On our trip to Maine, we stopped at When Pigs Fly Bakery in York and bought three loaves of bread: 2 sourdough loaves and an amazingly delicious cinnamon-raisin-brown sugar swirl (which we ate all the way home!)
We got through a loaf and a half of the sourdough but then I found myself with a half a loaf of amazing bread that was a little too old to enjoy. What to make? Croutons! My mother always added croutons to our salads when I was young and they really do make for a great crunchy addition. And they are very easy to make!
For this salad, I chopped up lettuce, apples, cucumber, red and yellow peppers and added sunflower seeds, pumpkin seeds, chickpeas and delicious Long Island summer corn. Topped with these flavorful, crunchy croutons, it’s a great meal!
Crunchy Croutons
Old Bread
Olive oil
Granulated garlic & parsley mix
Preheat the oven to 350. Line a baking sheet with parchment paper.
Cut the bread into cubes. Drizzle olive oil and shake a few shakes of the garlic parsley mixture over the bread. Toss well. Add more oil and spice mixture and toss again. You don’t need to coat every piece but it is good to try!
Turn the bread cubes out onto the baking sheet and organize into a single layer. Bake for 30 to 40 minutes or until the cubes are dry and golden brown.
Let cool and store in a container. Enjoy!