Who doesn’t love croutons?
Kids love crunchy food and croutons are one way to entice healthy eating. Yes, add croutons to salads, atop veggies or as a stand-alone side and watch your kids gobble them up!
Plus, what better way to use stale bread?
If you thought croutons had to be oven-cooked, you’ve been missing out. On the stovetop, croutons are simple, quick and easy. Better yet, you can use any type of bread, control the fat and salt, and can cut the pieces big or small.
Here, I had leftover French bread, but I often use the end (heel) of my whole wheat bread for croutons also.
My kids never pass these up, and I am frequently stashing them away so we actually have some for the salad!
How to Make Stove-Top Croutons
Cube bread into bite size pieces.
I use a non-stick skillet and drizzle some olive oil over the bottom. Heat the oil over medium heat.
Add cubed bread to cover a single layer. Sprinkle scant amount of kosher salt (or any other seasonings you like).
Periodically jiggle, stir and toss bread cubes around the pan until they start to crisp and brown. As long as you don’t burn them (my kids would NEVER eat them in that case!), you can cook them as long as you like. The longer they cook, the crispier they’ll be.
What other ways do you use stale or day-old bread?