A ~golden~ opportunity to transform your leftover bread.
9 ounces sourdough bread, cut into 3/4- to 1-inch pieces 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.
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