(OK -- it looks like mold in the photo -- but it's actually lots of lovely dried herbs!)
After heating them in the pan, coating them with the oil and spices, I dry them under the broiler for a few minutes, and the result is these delightful croutons:
Or these chunkier ones with ancient grains bread:
They're awesome in soups, salads, and even as a snack by themselves!
After the croutons are stored away, we're left with these seasoned bread crumbs:
Has there been any impromptu creativity in your kitchen lately?