Make a big batch of these crunchy croutons with leftover bread and use them to top a salad or soup, or just have them as a snack. (They’re terrific dipped into a bean dip, too.) We like big croutons in our family, but if you prefer a smaller size, just cut the cubes into ½-inch squares. Store cooled croutons in a covered container in a cool, dry place for up to a week.
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