I’ve been reading through A LOT of food blogs recently. It amazes me that almost all of those talented girls have some crazy story about the dish they are sharing. It either comes from their great great great grandparents and was handed down through the generations… or has some significant meaning to them or a family member.
I wish I was more like them. Some witty story that makes you laugh, cry, and fall in love with me as a writer! Sometimes I really think I provide some great and amazing stories, but this recipe does not have one.
I over baked some banana bread the other day. Yes, even I make mistakes! Totally kidding. I hope by now you all know that I am far from perfect. Anyway, back to the bread… It spent a little too much time in the oven, but I really didn’t want to see all of those ingredients go to waste. So I chopped it up, stuck it in the oven, and created something totally awesome!
- 1 loaf banana bread
- Preheat your oven to 350 degrees. Slice your bread, then cut each slice into cubes that are relatively the same size.
- Spread onto a cookie sheet and pop into the oven.
- Cook for 12 minutes, stirring once half way through.
Basically we are just drying out the bread even more to give it a little crunch. I wasn’t really sure that this would work, since I have only done it with French bread. But I assumed that since they are both breads the outcome should stay the same. And I was right!
It produced crunchy bites of goodness that are going to be PERFECT for a few things… First would be the baked French toast that is coming up SOON!! On top of ice cream is great, as a bread pudding like some of my Instagram followers have suggested, or crushed up and toppings on top of a cobbler! Make sure you put any unused croutons into a Ziploc and the freezer.