Bread Granola

1-pound sourdough bread, 2 to 3 days old, cut into 1-inch chunks (about 10 cups)

1/2 cup whole hazelnuts, toasted and cooled

1/2 cup whole almonds, toasted and cooled

1/2 cup puffed rice

3/4 cup wildflower honey

Fine sea salt

Position a rack in the middle and preheat oven to 325 F.

In a food processor, process the bread to coarse crumbs. Transfer to a large bowl and set aside. Add the hazelnuts and almonds to the food processor and process until coarsely chopped. Add them to the bowl with the bread crumbs.

Add the puffed rice and toss to combine. Add the honey and a pinch of salt and toss to coat. Transfer the granola to a large baking sheet and bake, stirring every 10 minutes, until golden and fragrant, 35 to 40 minutes. Let cool completely.

Stored at room temperature in an airtight container, the granola will keep for up to 3 months.