1Heat the oven to 350°F and arrange a rack in the middle. Place the bread cubes in a large bowl.
2In a small saucepan over medium-low heat, combine the olive oil, butter, and garlic. Heat until the butter melts and is just starting to foam, about 3 to 5 minutes. Season with a big pinch of salt, pour over the bread cubes, and toss to coat.
3Spread the bread cubes in an even layer on a rimmed baking sheet and bake until a deep golden in color, about 20 to 25 minutes. Cool and use immediately, or store in an airtight container for up to 3 days at room temperature.
This easy pot roast is packed with flavor thanks to 8 whole heads of garlic, roasted so they're mellow and sweet, plus some fresh garlic for kick, and a rich gravy full of meaty flavor. The secret ingredient: crushed gingersnaps, which help thicken the sauce and add a lovely spicy flavor perfect for fall and winter. Get the recipe.