I grew up in the Midwest, eating salads with croutons that came from a box. It’s so easy to make your own and also a great way to use up bread that would otherwise go stale or to waste. Baguettes can vary in size so if yours is on the larger size use this recipe with only 6 cups of bread cubes. A stale baguette will turn golden faster than a fresh one.
Makes about 6 cups
1 small baguette, about 12 inches long, cut or torn into 1-inch cubes
3 tablespoons extra virgin olive oil
More basic recipes from our Spring Crate