Buttery Croutons

This weekend since I had some time to cook and photograph, so I decided to make some buttery croutons. I had 2 large loafs of sourdough bread left over and I really didn't want them to go bad before I can make good use of them. So croutons were the best solution since the bread was already getting hard.

The croutons were easy to make and they were delicious! At least my husband thought so.



Croutons
Loaf of Italian, French, or sourdough bread (10 ounces or 6 cups), cut into cubes
1 stick butter or 1/2 cup of olive oil
1 garlic clove, smashed
Course Salt
1 Tbs dry parsley

1. In a large skillet, heat the butter or oil with the garlic clove until sizzling.

2 Pour butter or oil mixture over bread cubes, toss, and then return to pan. Sprinkle with salt and parsley.

3 Heat over medium heat and, turning as they brown, cook them until evenly toasted. Serve immediately.