sagey-garlicy croutons

Confession Time: I hate croutons. They’re always too crunchy, too out of carton tasting, too stale.

That is, unless they are MY homemade croutons. Those I love. Crunchy on the outside, and soft and bready on the inside. I have a couple different varieties I use for panzanella salads, and then there is this version, my go to Thanksgiving stuffing crouton. Super garlicy, super sage, and super super delicious.

Ingredients:

2 french baguettes, or 1 large french loaf of bread, cubed in approximately 1 inch pieces

1 bunch of fresh sage, thinly sliced a la chiffonade

evoo, enough to coat all bread about 1/4- 1/2 cup

1 tsp black pepper

salt

garlic powder

Directions:

Preheat oven to 400 degrees.

Place croutons into large bowl. Toss with olive oil, pepper, and sage, making sure to coat each piece of bread. Add in salt and garlic powder , while continuing to toss. You want to make sure you add enough of each so that every crouton is slightly dusted with salt and garlic powder.

Spread croutons out on baking tray and roast slowly, tossing every 10 minutes or so. You want the croutons to be golden brown, and not burn. 20-30 minutes.