Crusts of bread made better

Some people say you can't have a good salad without croutons. Other people don't like that much crunch with their vegetables.
Me? If it's a good crouton, I love it. I'm not a big fan of the little crispy things they sell in the bags at the store...they taste kind of like fat chips. Good, but not worth putting on a flavorful salad.
I like to make my croutons fresh from day old homemade bread with just the right amount of flavorings so they don't overpower the veggies, but enough that they add something a little different to the mix.
The word crouton is derived from the French croûton, itself derived from croûte, meaning "crust". While most people put them exclusively on salad, they were used traditionally on soups to add a little texture to the smooth feel of the soup. People used to dip the crust of their bread in the soup and croutons were an easy way to do that.
An old friend of mine used to mix croutons with a variety of vegetables and meats to make the stuffing for the Thanksgiving turkey. Keep that in mind if you're going to be serving meat to your carnivorous friends this upcoming holiday season.
Croutons also make a simple snack when eaten alone. Instead of the savory toppings used in the salad croutons, substitute cinnamon and sugar and you have a great crunchy treat for just pennies.

Croutons

1 loaf day old bread, cubed
Oil, for frying
1 teaspoon dried parsley
1/4 cup Parmesan cheese
salt and pepper to taste

• 1 tablespoon garlic powder
  Heat a couple inches of oil to 350 degrees in a large saucepan or straight-sided skillet.
• Add bread cubes and fry, stirring constantly, until browned. Remove and drain.
• Add the parsley, Parmesan, salt, pepper and garlic and mix until coated.
  

Vegetarian.