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WOMAN: People often
think that stale bread

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is good to go to waste.

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But why not use it?

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When bread is stale,
it is a good time

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to turn it into
croutons, especially

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if you've made it yourself.

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There's no reason
to waste that bread.

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[MUSIC PLAYING]

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I'll be presenting two
ways of preparing croutons.

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One is an oven-dried one.

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And the other one
is using a pan.

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You can use any type of
bread to make a crouton.

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In front of me, I
have some brioche

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because you can use very soft
breads or some harder breads

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like the pain de mie, which is
a good standard bread to make

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sweet or savory croutons.

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I have fresh herbs, butter,
oil, salt, and pepper.

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So to make the brioche croutons,
just cut through the slices.

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You need to make them thick.

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And I remove the
crusts in this case.

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But the trick here
is that your brioche

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needs to be really stale
because it's easier to work.

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And it has less of the moisture.

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I usually cut six
pieces out of one slice.

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Spread it out on
your baking sheet.

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I'm going to put a
little bit of oil on it,

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a small drizzle, little bit
of salt. It's just a pinch.

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It helps dry out your croutons.

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And some freshly
milled black pepper.

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I'm going to put this into
the oven and let it dry.

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What I'm doing to these
croutons is really

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taking out all the hydration
it still has in it.

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These are nice croutons.

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They're nice because they
have this golden color.

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But they're not overly baked.

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They might even be a little
white in some centers.

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Those croutons are dry.

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If you just throw them
on the baking sheet,

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you'll hear they're kind of
like small, little pebbles that

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has soaked up a
little bit of oil

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and has completely dried out
with the spices in the oven.

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Et voila-- beautiful
homemade croutons.

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[MUSIC PLAYING]

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Another way we can work through
croutons is by pan baking them.

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I'm going to take the pain de
mie for this demonstration.

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I'm going to remove the crust
as thinly as I can and then do

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just as thick slices.

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When it comes to croutons
of whether you decide

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to put them in a pan or
dry them in the oven,

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it's really discretionary.

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For me, it's about the time
I have at hand to make them

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as well as the types
of spices that I

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want to bring to the croutons.

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I'm just going to use
a little bit of oil

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to heat up and set
my stove to medium.

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The advantage of using
a pan is that you

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can add some fresh herbs to it.

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When you put some
fresh herbs on croutons

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that you're going
to dry in your oven,

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the herbs also will dry out.

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And in that case,
there's just no point

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in putting fresh herbs.

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So the oil is ready.

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I'm just going to pour those in.

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Toss them around so that
they can absorb all the oils.

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They're taking the nice, yellowy
color of this olive oil here.

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If you use butter,
the difference

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is you'll have a crouton that
will tend to brown much faster.

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Once they start
getting golden, that's

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when I would add
the fresh herbs.

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Now here I just used parsley.

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You could use chives.

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Try and use herbs that are not
too delicate because those will

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tend to crumble up too fast.

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Here I have a mix of
parsley and garlic.

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That's-- I have
flying garlic, too.

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That makes for a very
flavorful crouton.

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Doesn't call for any
extra salt or pepper.

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But if you feel like adding
some more spice, be my guest.

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The smells that are
coming out of this

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are just mouth-watering.

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You have freshness of the herbs.

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But you also have the really
wonderful and luscious smells

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of garlic.

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Those are the kind of croutons
that you can put on a salad.

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But you can also just eat
as is as a little nibble.

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There's a good sound
indication here.

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When they start singing
a little bit in the pan,

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then you know that they're
getting on the ready side.

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They're not absorbing any oils.

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They're browning.

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OK, these are ready to go.

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They're not perfectly
well browned.

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And there are some that are
a little lighter than others.

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But that's fine.

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The main thing here is
just getting them dried out

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and putting them
on a piece of paper

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to absorb any remaining
oil that you have.

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And you can add an extra few
sprigs of the herbs on them.

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These are great to eat as
soon as they've cooled down.

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They make a perfect
afternoon snack.

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[MUSIC PLAYING]