Esay Homemade Croutons

Any leftover stale bread can be recycled into delicious croutons. Even the South American breads made with manioc flour rather regular wheat flour, which have a slightly gooey texture when fresh, can be made into crispy croutons once they become hard and stale. Cheese breads make tasty croutons, and I especially love croutons made from aniseed breads.

• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 cups of stale bread cubes
• salt and pepper to taste
• paprika (optional)

1. Melt the butter in a skillet with the olive oil.
   
   
2. Add the cubes of bread and sauté, turning frequently with a spatula, until bread cubes are golden brown.
   
   
3. Season with salt and pepper to taste and stir well. Sprinkle with paprika if desired.
   
   
4. Remove from heat and spread croutons onto a plate lined with paper towels. Let cool.
   
   
5. Store in an airtight container. Reheat for a couple of minutes in a 350 degree oven to restore crispness.

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