Forget the salty, greasy croutons from the store. Keep these around for salads and soups. Source: EatingWell Magazine, February/March 2006
Rub bread with garlic. Cube the bread.
Heat oil in a large skillet over medium heat. Add the bread cubes and cook, stirring often, until crispy. Sprinkle with salt, pepper and thyme.
1 starch, 2 fat