Yield: Yields about 4 cups.
Scatter these buttery croutons over a classic Caesar salad or onto a creamy soup for a dash of crunch.
Put the bread cubes on a large rimmed baking sheet. Melt the butter in a 1- to 2-quart sauce pan over medium-low heat. Add the garlic, mashing it gently with the back of a wooden spoon, and raise the heat to medium. Cook, stirring occasionally, until the butter is fragrant (the garlic may start to brown around the edges), 3 to 4 minutes. Remove from the heat and discard the garlic. Drizzle the butter over the bread cubes. Toss with your hands until the cubes are evenly coated. (Don’t worry if some crumble.) Spread them in a single layer and sprinkle with 3/4 tsp. salt. Bake until the croutons are a deep golden-brown, 15 to 17 minutes. Let cool completely. (You can store the croutons in an air-tight container for up to 2 days or freeze for up to 3 weeks.)
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The best croutons we've ever eaten. My husband munches on them like popcorn. I used a sourdough boule, removed the crust and tore rather than cut the bread. This takes longer to brown but we love the texture. (This will take all the butter.)
So simple and they taste great. I haven't purchased pre-made croutons since. And cheap bread works best!
These croutons are fabulous. I will u se a little less butter t he next time though!
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