I went to make a salad to go with the Stromboli I made for dinner the other night and decided to make a Caesar salad since I had a head of Romaine lettuce that needed using. I started to grab some croutons from the freezer and then remembered the solitary “everything” bagel I had.
I cubed the bagel while a little oil and butter heated in a saute pan, then added the cubed bagel and stirred so most sides would get a little of the butter and oil. Once coated I left them to crisp up, stirring now and then, and resorting to hand turning a few stubborn ones so most sides would get crispy and good.
They were so good! I wish I’d thought to take a picture of the croutons but my focus was on the Stromboli and getting dinner to the table. Usually when I make croutons I season them in various ways but these were perfect just as they were.
Especially these days you don’t want to waste any food! If you have bread going stale, use it up! Croutons and breadcrumbs are the easiest thing to make and breadcrumbs can be used on everything from zucchini fries to pasta as well as many vegetables baked into a gratin like these leeks.