Old bread good for croutons

Homemade croutons are a tasty way to dress up a salad and make use of old bread.

Savory Seedy Croutons

1 egg white

2 tablespoons olive oil, divided use

3 cups stale bread cubes (½ to ¾ inch dice)

½ tablespoon cumin seeds

½ tablespoon mustard seeds, yellow or brown

1 tablespoon poppy seeds

2 tablespoons hulled white sesame seeds

1 tablespoon black sesame seeds

½ teaspoon paprika

1/8 to ¼ teaspoon cayenne pepper

½ teaspoon flaked sea salt, or ¼ teaspoon regular sea salt

Line Heat a baking oven sheet to 350 with degrees. parchment paper. In a large bowl, using an electric mixer, beat the egg white to soft peaks. Add 1 tablespoon of the olive oil, and whisk until it is incorporated. Add the remaining 1 tablespoon olive oil and whisk again until you have a soft, fluffy mixture.

fold Using the bread a rubber cubes spatula, into the gently whipped egg mixture until they are completely coated. Coarsely grind the cumin seeds and mustard seeds. You don’t want a fine powder, just a crushed texture to release the oils and flavors.

In a small bowl, combine the crushed seeds with the remaining seeds and seasonings. Sprinkle seed mixture over the coated bread cubes and gently toss again until the cubes are coated with the seed mixture.

Spread the bread cubes in a single layer on the prepared baking sheet. Bake 20 to 25 minutes, until the croutons are starting to turn golden brown at the edges and are crisp on the outside.

Let cool completely in the pan, then store in an airtight container at room temperature for several days, or in the freezer for several months. Makes about 3 cups.