Garlic Croutons
These garlic croutons start by drying the bread in the oven, then frying the cubes in seasoned olive oil. Drying first means the bread soaks up the oil without turning soggy, so the croutons finish crisp rather than greasy. Garlic powder coats evenly where fresh garlic would scorch in the skillet. A stale loaf of Italian bread is ideal, which makes this a good use for the end of a loaf.
Instructions
Heat the oven to 400°F (200°C) and grease a baking sheet. Spread the bread cubes over the sheet in a single layer.
Bake the cubes until they are completely dried out. They should feel hard and dry all the way through when you press one.
Warm the olive oil in a skillet over medium heat. Stir in the garlic powder, salt and black pepper until they are mixed evenly into the oil.
Add the dried bread cubes to the skillet and toss them until every piece is coated with the seasoned oil.
Keep cooking, tossing now and then, until the cubes turn crisp. Remove them from the pan and set them aside until you are ready to use them.
Make it personal.
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