We tried this Ina Garden recipe for about ½ loaf leftover challah: https://www.google.com/amp/www.foodnetwork.com/recipes/ina-garten/brioche-croutons-recipe-1942161.amp Our modifications: first, we kept the crusts on. Second, because we were making this to complement an Israeli salad, we lightly seasoned the croutons with 2 tsp za’atar as well as salt, pepper, and 2 tsp olive oil. Third, we lightly sprayed oil on the baking sheet before adding the bread cubes; before placing in the oven, we lightly drizzled additional olive oil over each cube. Finally, after turning over the croutons midway and founding them too light brown, we increased the heat to 375 (and we may use that as a starting temperature for this recipe from now on). (Sept. 2017)
Cooking Adventures 