Instructions: For croutons, cut the bread pieces into small cubes. Put the cubes in a bowl and add a tablespoon or two of olive or vegetable oil. Toss the cubes well.

Next, add (to taste) garlic salt, onion powder, Italian seasoning, and/or any other dried herbs of your choice. Mix well. Spread the seasoned bread cubes on a cookie sheet. Bake in a 300-325 degree oven until golden brown (turn when necessary, using a spatula). The amount of time baking will take varies depending on the moistness of the bread. Cool croutons and store in a tightly sealed container. The bread crumbs are made in a similar way. Thinly slice bread pieces. Place them on a cookie sheet, without overlapping, and bake in a 300-325 degree oven until golden brown (turn as necessary). Once cooled, place the
bread slices in a plastic bag and crush with a rolling pin. Store bread crumbs in a sealed container in the freezer to use when needed. These can be used to make breading for baked chicken or fish or may be added to meatballs, meatloaf, and any recipe that requires dry bread crumbs.

#1. Home baked bread makes the best French Toast.

#2 Break it up and put in the blender or food processor. Process until fine crumbs. Place on cookie sheet or cake pan and place in a very low oven to dry.

Stir occasionally, and when it is dry, place in Jar with tight fitting lid. Use for breading chicken, meat or vegetables for frying. Or mix with melted butter to top a casserole such as macaroni and cheese and bake in oven or under broiler till crumbs are browned.

#3 I lived next door to a wonderful Russian lady once upon a time, and she made the greatest dark Russian Pumpernickel breads. One of her tricks was to take any leftovers, toast them , reduce them to a flour in her Cuisinart, and put that flour right back into her next batch of bread. Ive done it that way now for the past 25 years, and its the greatest way of using the leftovers, plus adding extra flavor to bread.

Whole wheat breads done this way works really well and if there are nuts and whole grains in the bread, just imagine them being toasted. Yummy. Ive used white breads in the same way, although I dont have many white bread leftovers because I make pancakes with the leftover white breads and sometimes add a bit of whole wheat bread leftovers to the batter too.

Just take your leftover bread, and tear it into very small pieces. Add milk, eggs, a tiny bit of vanilla and maybe a little sugar. I add a tablespoon or so of Mazola corn oil as well, and allow to stand for a bit for the bread to become mush.
Make the batter the same consistency as your regular hotcake batter, and bake on a griddle or skillet as you would hot cakes too. Serve the same as hot cakes . We have very little white bread to do anything else with. This is a good way to make pancakes for camping trips too. No flour needed and little or no measuring at all.

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