Do you collect bread ends? I do. Just in case I run out of bread and need a few pieces for breakfast one day.
But what happens is the bread ends build up in the freezer and I then chuck them all in the bin after a few months to make room in the freezer.
Recently a friend of mine told me how her friend makes Rosemary and Salt Croutons out of her frozen bread ends. Now I am completely obsessed with making croutons. I am loving these croutons for my salads and when winter comes they are going to be prefect for soups. One recipe for soup I want to try is from Malinda on My Brown Paper Packages, she has a great Cauliflower Soup recipe I can’t wait to try when it cools down.
This recipe is so simple and you will never throw out bread ends again.
Rosemary and Salt Croutons
Simply cut up the bread ends into squares. Throw them into a bowl with olive oil, rock salt and rosemary. Pop in the oven at 125 degrees for 1 to 2 hours. Let them dry out. Turn the oven off and leave the croutons in the oven until they are cold. Place in an air tight container.
I love this recipe and have been making them for weeks and as soon as I have enough bread ends I have the oven on ready to do another batch. My daughter loves them and I have been putting them in her lunch box for an extra crunch after her sandwiches.
What do you do with your bread ends?
- Rock salt
- Bread ends
- Cut bread ends into cubes.
- Put bread, salt, olive oil and rosemary into a bowl.
- Toss together.
- Place in the oven for 1 to 2 hours at 125 degrees.
- Turn off oven and leave croutons in the oven until cool.
- Keep in an air tight container.