Learn to make perfect croutons

Croutons made at The International Culinary Center

(CBS News) Beef bourguignon. Lobster Americaine. Pork Espagnole,

That's what I pictured when I applied to culinary school: fancy, complicated recipes. Not croutons...

Five chef demonstrations later, I realize that even buttery cubes of toast have a technique to them. How small should they be? How crunchy? Should you put them in the oven or cook them on the stovetop?

Never thought it mattered. They're just croutons, after all.

Video: Stop buying croutons: Make your own

However, I must admit they are seriously addictive. A perfect little concoction of salt, butter and crunch.

Ironically, considering our attention to detail and time spent prepping, we just use plain white bread. I figured if we were going to make croutons, they should at least be made from the best bread. Maybe bread we made from scratch? Something?

Nope! All you need is white sandwich bread and you can make restaurant-quality croutons.

Watch the video above for a quick demonstration.

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Croutons
Adapted from The International Culinary Center

  • 2 slices white bread
  • 3 tablespoons butter
  • Salt and pepper to taste

1. Cut the crusts off the bread and discard. Cut the bread into small cubes.

2. Cube cold butter, and put in pan over medium high heat. When the butter foams, add the white bread. Toss the bread in the butter until golden brown and you can hear them hitting the pan.

3. Season with salt and pepper. Drain on paper towel and let cool before you serve.

Note: Sprinkle these croutons over some fish with brown butter sauce. So yummy!

  • Alison Stravitz

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