Salt and Pepper Croutons

These are brilliant accompaniments to soup or salad, and a brilliant way to use up crusts (when you don’t have my Dad to do it for you).

Serves 2 – 3 | Do not freeze

Ingredients

  • Two crusts of bread
    • Preferably a bit stale
  • 4 tbsp olive oil
  • ½ tsp salt
    • Preferably onion salt
  • ½ tsp garlic granules
  • ½ tsp ground black pepper

Instructions

  1. Measure out the salt, garlic granules, and pepper into a small mixing bowl. Add the oil and mix thoroughly.
  2. Cut the bread into small ~1cm cubes. Add them to the bowl and oil, and mix well until the bread is well coated and there is no oil left at the bottom.
  3. Transfer everything to an oven tin. Cook at 200C for 20 – 25 minutes. Make sure to stir everything every 5 or so minutes, so everything toasts evenly.
  4. Remove from the oven and allow to cool for a few minutes before eating.

Serve on top of soup or mixed with salad.

Advice

Crusts aren’t required, you can make this recipe with normal slices of bread as well. For those with fresh-baked bread, three- or four-day-old bread is ideal for this.

These do not freeze at all. But if transferred to an air-tight container, they can keep for a few days in the cupboard.