Bacon croutons… got a problem with that? The key is to use very dry cubes of bread so they become glazed with the oil rather than sopping it up. Dedicated to my college girlfriend Nerissa who used to feed me fried bread (she was from the UK).
4 c bread cubes, approx. 3/4 inch square, very dry (let them sit on the counter for a couple of days, or dry in the oven at low heat)
2 T bacon grease
2 T olive oil
1 t granulated garlic, or 2 cloves very finely chopped fresh garlic
Method: heat the oils in a large skillet to medium but below the smoking point. If using fresh garlic, dump it in and saute briefly till it starts to release aroma. Add bread crumbs and toast 5 minutes, tossing frequently. If using granulated garlic add it now and toss to coat the cubes. Use within a day or two, or save up to a week in the refrigerator.