Last week, I focused on bread and challah-related recipes. This week, you may have some leftover challah. I rarely put leftover challah into my freezer. Instead, I convert it into croutons or bread crumbs. I find that when I put leftover challah in the freezer, it usually just sits there until just before next Pesach when I use it to feed the birds.
Here is my simple crouton recipe. It is so delicious that you may find yourself munching on the croutons even before you put them into your salad.
Although I usually just cube the bread, I find that if I am hosting a birthday party or themed dinner, I use a small cookie cutter to cut the bread into themed croutons.
leftover bread or challah
oil or cooking spray
Garlic Salt or Italian Seasoning (optional)
Preheat oven to 375 degrees F
Optionally remove crusts from challah or bread and slice. Brush bread on both sides with oil or spray with oil cooking spray. Sprinkle lightly with garlic salt or Italian seasoning. Cut bread slices into small cubes or your favorite shapes.
Place croutons in a single layer on a parchment paper-lined cookie sheet. Bake for 15 minutes or until browned. Shut oven and be careful to watch the croutons, so they do not burn. Allow to cool before serving over salad, stew or soup.