You can also cut the bread into long thin slices and bake it to make those crunchy bread things you get at Italian restaurants to scoop up your pasta, you know what I'm talking about right?
And finally, if you aren't convinced to make these already... if you dread those yucky croutons out of the bag but still like that crunch on your salad- these are the perfect solution!
The Apron Gal
3 cups stale bread (any kind will do no matter the texture)
3 teaspoons olive oil
Preheat oven to 350.
Tear or cut up bread into bite sized pieces. Toss in a bowl with olive oil and pinch of salt and a dash of pepper.
Pour oil coated croutons on a baking sheet and bake for 5 minutes. Remove from the oven, toss and bake for up to an additional 5 minutes or until that perfect golden and "toasty" look is achieved.
Let cool for at least 5-10 minutes before tossing in a salad or storing in an airtight container.