little squares of delicious

Beau is catching I-can-make-that-itis, the affliction that stifles purchasing anything that can be reasonably (or sometimes, unreasonably) made at home.  So, instead of buying croutons for tomato soup this week, he decided to make them from a mouth watering loaf of pumpernickel bread.  Just wait till I start making the bread, too.  

Ingredients

1/2 loaf of bread

Butter

1/2 tsp salt

1/2 tsp pepper

1/2 tsp celery salt

1/4 tsp garlic powder

1/2 tsp thyme, dried

1 tsp rosemary, dried

1 tsp grated parmesan cheese

Cut bread up into cubes.  If the bread is fresh, throw the pieces on a baking sheet and bake for 20 minutes at 200º F to dry them out a bit.  If the bread is stale, you can skip this step.  Combine the rest of the ingredients (except for the butter) in a large bowl and toss the dried bread cubes in it to thoroughly coat.  Melt a pat of butter in a skillet over medium heat and saute the seasoned bread cubes for 2-3 minutes.  Depending on the size of your skillet, you may need to do multiple batches.  Add a new pat of butter for each batch.  


Add to soup or salad or attempt to keep your spouse's grubby little hands out of the bowl.