You'll have to indulge me a bit with the title of this post. My homemade croutons are not world famous, except perhaps, in our little world. But this is what DH calls them because he thinks they are the best thing since sliced bread. Actually, they are made from sliced bread crusts, and we love them on salads and in soups.
This is the perfect thing to do with leftovers and ends of homemade bread: the stuff that's too dry for a sandwich, but not hard as a rock yet. I often toss my bread crusts into a bag and pop them into the freezer until I have enough for a batch.
This is some of my homemade sourdough bread, being sliced into bite size pieces.
We like them simple, just drizzled with olive oil and sprinkled with Parmesan cheese.
After they're coated, I spread them out in a baking dish or on a cookie sheet. I don't bake them specially, but put them into the oven after I've finished baking something else. The leftover heat in the oven toasts them perfectly. I just have to remember to take them out before I preheat the oven again. (I learned this the hard way.)
I've also used melted butter, and seasoned them with garlic powder and other dried herbs. Tasty!
The other thing I do with leftover bread is make bread crumbs. I dry it out and whir it up in my blender. Perfect for any recipe calling for them.