• Servings: MAKES 12 CROUTONS

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  • Three 1/2 -inch-thick slices of firm-textured white bread, crusts trimmed
  • 3 tablespoons unsalted butter

How to make this recipe

  1. Cut the bread crosswise into 3/4-inch strips. Melt the butter in a medium skillet. Add the bread and sauté over moderately high heat until browned all over, about 5 minutes. Drain the croutons on paper towels.

Make Ahead

The Croutons can be stored in an airtight container for 2 days.

Contributed By Published April 1998

457741 recipes/croutons 2013-12-06T23:22:51+00:00 Betsy Benardaud appetizers-starters|breads-rolls-and-muffins|salads|side-dishes|12|fast|make-ahead|vegetarian april-1998,toasted croutons,Betsy Bernardaud,soup garnish,salad topping,quick croutons recipes,croutons 457741