The crispy, savory answer to your bread overflow issues.
Adjust oven rack to middle position, and preheat oven to 375°F .
In a large skillet, combine olive oil and anchovies. Cook over medium-low heat, stirring and breaking up anchovies occasionally with a wooden spoon, until anchovies have dissolved, about 5 minutes for oil-packed anchovies, and 10 minutes for salt-packed anchovies. Add bread to skillet, toss to thoroughly coat pieces with oil on all sides, and arrange in a single layer in the pan.Cook over medium-low heat, turning and moving bread pieces every 5 minutes , until golden brown and crisp on all sides, 25 to 30 minutes.Transfer skillet to the oven, and bake until golden brown and crisp, rotating pan and turning bread pieces over halfway through cooking, 15 to 20 minutes.
Transfer croutons to a rimmed baking sheet, and using a rubber spatula, scrap any remaining oil and bits of anchovy in the skillet over the croutons. Let croutons cool to room temperature, 5 to 10 minutes. Once croutons have cooled, they can be used right away or stored in an airtight container at room temperature for up to 7 days.While this recipe was developed using leftover sourdough bread, it will work with any type of hearty bread, and works with both fresh and stale bread.
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