Beer Cheese Bread Croutons

I try my best not to let things go to waste. There’s rarely any of my beer cheese bread leftover, but sometimes I set aside some (hide from these heathens) for croutons.

Beer Cheese Croutons

Leftover Beer Cheese Bread

EVOO (I just drizzle it)

2 T garlic powder

2 T Italian seasoning

• PH oven to 375°. Place silicone mat on baking sheet. 

• Tear bread into same sized chunks, shake in gallon bag with evoo, garlic powder, Italian seasoning to coat evenly. 

• Place croutons in a single layer on prepared pan. Bake 5-10 mins, flip to other side. Continue baking for another 5-10 mins. Keep an eye on them so they don’t burn. 

• Cool slightly before serving. Keep in airtight container 3-4 days.