We here at ONK are not big bread people. We enjoy our sandwiches, and we’ve even been known to eat the occasional piece of french toast. But we do not really use that much bread, so I often find myself asking the question, “I used 4 slices of this loaf. Now what am I going to do with the rest of it before it molds?”

As much as I enjoy PB and banana sandwiches, I do not want to have them every day for a week to prevent bread from going to waste. If we have some deli meat it also is not a big deal, as I can pack sandwiches for ComputerNerd’s lunch. Usually, unless we have something planned that will use deli meat, we don’t buy it because I make enough for dinner to have leftovers for at least one day’s lunch.

Before we get into what to do with the bread that you are worried will mold, let’s talk some about buying bread. What the grocery store sells (and yes that includes their fresh baked offerings) should not be called bread. It is a food-like product. Bread has no need of xanthan gum, and all those preservatives only serve to unnaturally extend the shelf life so that a grocery store has time to sell it before it molds. Ewww. Bread should NEVER, and I mean NEVER, be a month old and not moldy. Buy artisan. We know it’s trippy-hippy-dippy, but it really is so much better. The taste alone is worth the premium, which with the rising cost of groceries is no longer that much of a premium. Find someone you like and get to know them. Knowing the people who craft the food you eat can only work to your advantage. Second, stop buying sliced bread! Slicing bread reduces it’s natural shelf life. Plus, once it’s cut you’re stuck. Slicing it as you use it gives you more control and prevents the loaf from going stale.

So we are still left with the conundrum what to do with that leftover bread? I can make bread pudding, and I do on occasion, but it really is not ComputerNerd’s favorite. But croutons, there’s a winner. Everyone loves them and my homemade croutons will get any veggie apprehensive husband… er kid… on board for salad.

Cracked Pepper Croutons:

• 1/4 cup salted butter, melted
• crusty bread, cut into 1.5 inch cubes (go big or go home!)
• salt
• 1-2 Tablespoons black pepper, freshly coarse-ground, enough for an even coating

Preheat your oven to 400 degrees. In a large bowl, coat cubes of bread in butter. Salt lightly, add the pepper, and mix. Arrange your soon-to-be croutons in a single layer on a cookie sheet. Bake for 3-5 minutes until golden brown.

Play around with the spices as your mood changes. Add some cumin and coriander for a southwestern twist. Parmesan cheese and garlic for Caesar salad. The combinations are endless! These will definitely impress guests with minimal effort (including your in-laws).