Croutons can be tricky. The store-bought versions are often too large, too salty, and too garlicky. So I prefer to make my own. I usually make several batches of croutons and store them in a resealable plastic bag in the freezer so I'll have them on hand. They taste "just-made" for weeks.

　　

Ingredients

Makes 1 cup

　　3 slices stale firm-textured white bread

　　1 tablespoon or more softened unsalted butter, or 1 1/2 tablespoons extra-virgin olive oil

　　1/4 teaspoon crushed garlic (optional)

　　

Step 1

Preheat oven to 300°F.

　　

Step 2

Trim crusts from bread and discard.

　　

Step 3

Lightly butter both sides of each slice (or, if you prefer, first blend butter with crushed garlic). I often substitute fruity extra-virgin olive oil for butter, sometimes plain, sometimes mixed with 1/4 teaspoon crushed garlic. Because bread absorbs more oil than softened butter, 1 1/2 tablespoons oil is about right.

　　

Step 4

Cut each buttered slice into 1/3-inch cubes and spread in a single layer, not touching, on an ungreased large baking sheet.

　　

Step 5

Slide onto the middle oven shelf and toast about 15 minutes until pale tan.

　　

Step 6

Use croutons as the recipe directs.