Sometimes I get overly excited when I see freshly baked baguettes and end up buying one too many for the family to stomach. So it happened that this week I bought a baguette and a french loaf. The french loaf I used to make Roti John but the baguette kind of got forgotten and left on the shelf. The lonely baguette must have been calling for my attention which unfortunately for it came only 3 days later. By then, it will not surprise anyone that I had a baseball bat for a baguette. It was hard as rock!

I suppose if I tried to chew on it, it could be used to sharpen my teeth. But with the fasting month in full swing, that option had to wait until I break fast, which was not something I envisioned myself doing either! Throwing the whole baguette was simply too painful a thought and to feed the birds - hmm…I didn’t fancy getting blackbirds into the yard! They could be really nasty. I did the next best thing, Googled it. The result? These yummy croutons.

Here’s what I found on how to save my baguette from the trash and how I made the baguette croutons. Now I suppose I can buy more baguettes without fearing them going stale.

In case you skipped the video, or didn’t catch the recipe, here it is:

Ingredients:

Olive oil/butter & Stale baguette

Method:

1. Using a serrated knife, slice the baguette into thin pieces.
2. Heat a pan with enough olive oil to cover the base of the pan.
3. When the oil is hot but not smoking, put the bread slices into the oil.
4. When the edges turn a golden brown, turn the bread over.
5. When both sides are done, remove from pan and drain on paper towel.
6. Serve with soups, or on its own.
7. To store the croutons - place cooled croutons into a freezer bag and freeze. Keeps up to a month. To use, reheat to room temperature and use as preferred.