Buttery Croutons
By America's Test KitchenPublished on March 21, 2011
Time
20 minutes
Yield
Serves 4 to 6 (Makes about 2 cups)
Ingredients
3 tablespoons unsalted butter 1 tablespoon olive oil 3 large slices high-quality sandwich bread slice, cut into ½-inch cubes (about 2 cups)
Instructions
- Heat butter and oil in 12-inch skillet over medium heat. When foaming subsides, add bread cubes and cook, stirring frequently, until golden brown, about 10 minutes. transfer croutons to paper towel-lined plate and season with salt to taste.
Time
20 minutesYield
Serves 4 to 6 (Makes about 2 cups)Ingredients
3 tablespoons unsalted butter
1 tablespoon olive oil
3 large slices high-quality sandwich bread slice, cut into ½-inch cubes (about 2 cups)
Ingredients
3 tablespoons unsalted butter
1 tablespoon olive oil
3 large slices high-quality sandwich bread slice, cut into ½-inch cubes (about 2 cups)
Ingredients
3 tablespoons unsalted butter
1 tablespoon olive oil
3 large slices high-quality sandwich bread slice, cut into ½-inch cubes (about 2 cups)
Why This Recipe Works
Using unsalted butter allowed us to have complete control over the salt content in our crouton recipe.
Instructions
- Heat butter and oil in 12-inch skillet over medium heat. When foaming subsides, add bread cubes and cook, stirring frequently, until golden brown, about 10 minutes. transfer croutons to paper towel-lined plate and season with salt to taste.
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