INGREDIENTS:
2 CUPS CUBED WHITE OR CHALLAH BREAD.
2 TBS. OLIVE OIL.
½ CUP GRATED PARMESAN OR ASIAGO.
4 TBS. SPICE SPICE BABY’S EAT YOUR VEGGIES SEASONING.
1 TBS. GROUND SAGE (OPTIONAL)
METHOD:
TOSS THE CUBED BREAD IN THE OLIVE OIL AND BAKE AT 350 UNTIL THEY ARE GOLDEN BROWN.
LET THE BREAD COOL TO ROOM TEMPERATURE.
IN A MIXING BOWL, ADD THE SEASONINGS AND CHEESE TO THE BREAD CUBES AND TOSS.
COMMENTARY:
THIS IS A GREAT RECIPE FOR USING BREAD THAT HAS GONE A LITTLE STALE, ITS ALSO GOOD FOR USING THE END PIECES ON LOAVES THAT KIDS MAY OR MAY NOT EAT. I TAKE THE ENDS OFF THE BREAD AND ADD THEM TO A BAG I KEEP IN THE FREEZER. WHEN I GET ENOUGH BREAD PIECES, I MAKE CROUTONS. I LIKE TO DO THE FINAL STEP WHEN THEY ARE STILL JUST A LITTLE WARM, THE CHEESE TENDS TO STICK TO THE CROUTONS A LITTLE BETTER THAT WAY.