Sourdough Croûtons

Sourdough croûtons are the best in my view. Not only are they full of flavour, but they are also much healthier than storebought croutons - with no preservatives, and no weird oils or flavourings. Plus you can doctor them up any way you like. The thing about using sourdough in croûtons is it has so much flavour already, you won’t need to do too much to these - a simple pinch of salt is all we typically use.

¼ cup olive oil
4 cups sourdough bread, cubed ¾-1" thick
sea salt
black or white pepper, freshly cracked
¼-½ tsp. granulated garlic powder, Italian seasoning or onion powder (optional)

Heat butter in a large skillet over medium-high heat. Add bread and cook, stirring, until golden brown and toasted; season with salt and pepper.

Transfer to a paper-towel-lined plate to drain.

Makes 24.