Ingredients
Day old bread (my aunt recommends using a Pugliese or Ciabatta)
60g / 4 tablespoons of unsalted butter (or olive oil)
sea salt to taste
Pepper to taste (optional)
*make sure to make some extra because if you happen to try one before serving, you may not have any left to serve!
Preparation
1- Cut day old bread into 3cm / 1 inch cubes. I am using a levain loaf but you can use any type of good quality bread.
2- Heat your skillet or saute pan to medium heat and add in 2 cc / 2 tbsp of butter (or olive oil.)
3- Add your bread cubes and let them brown on one side. Add the remaining butter before flipping your croutons. You can also use tongs or a fork & spoon to flip them.
4- Transfer them to a basket or bowl, salt and pepper to taste while they are cooling. Wait 5-10 minutes before serving as they will be quite hot. Enjoy!
Step 1
Gather your ingredients. Day old bread, butter or olive oil, salt and pepper.
Slice your bread into about 3cm/1 in thick slices or to your size preference.
Cut slices evenly. Here they are about 3cm/1in wide.
Cube your slices as evenly as you can.
Add your butter or drizzle enough olive oil to coat the botton of your pan on medium-high heat.
Make sure they are browned before flipping them. To flip them you can flip your pan, use tongs or use a fork & spoon.
Add in another tbsp of butter or drizzle some more olive oil before flipping your croutons.
I like to really make sure several sides of my croutons are browned, they are yummier.
Be mindful as they can easily get too dark and even black like they did here!
Allow them to cool so that they don't burn your guests mouths. Be sure to make extra because once you taste one it's hard to stop! Enjoy!
My Aunt Chandra is an excellent cook. She makes much more than croutons but I will admit, these are one of the things that have stood out to me because like it’s rare, that I get to eat a home cooked crouton. This is bonkers because they are always way better than the store bought, fancy or not.
My aunt scolded me after I showed off to her that I made her croutons. She couldn’t believe that I used olive oil (I misread butter for olive oil which admittedly is something to be ashamed of.) So just to be clear, this recipe is made with butter but I can say that it’s hands down delicious with olive oil. I like choices so I do both now.
One important note. I make sure to make extra for crunching and munching while you wait to actually serve them. I highly recommend doing this or you’ll just have to make more for your actual dish.
These are best made “a la minute” but you can prepare the bread by cubing it and then it’s just about tossing them in the sautee pan.
