From Tartine Bread
* I love using day-old brioche, which is what is pictured here, but any good (non-enriched) bread will do.** This is normally an ingredient I would just as soon leave out, but I was surprised at what a nice subtle flavor the herbes added. I did not add 1/2 tsp. — a pinch was enough.
- 3 slices day-old bread*, each 1-inch thick, torn into 1 1/2-inch chunks
- 2 T. olive oil
- kosher salt
- 1/2 tsp. herbes de provence** (optional)
- Preheat the oven to 400ºF. In a bowl, toss the torn bread with the olive oil and a pinch of salt. Add the herbes if using. Spread the bread evenly on a baking sheet and bake until golden brown and crisp, about 15 minutes. Midway through baking, redistribute the croutons if they are coloring unevenly.