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Sprinkle these cubes into soups, or toss them into salads.

Martha Stewart Living, August 2003


Recipe Summary test

Makes about 2 1/2 cups


Ingredient Checklist


Instructions Checklist
  • Cut bread into 1/2-inch cubes, yielding about 4 cups. Heat a large nonstick pan over medium heat. Melt 1 1/2 tablespoons butter until bubbling. Add half the bread cubes; cook, tossing occasionally, until crisp and golden, about 2 minutes. Add 1/2 tablespoon butter to pan, swirl to melt, and cook croutons 5 minutes longer. Set aside on a plate.

  • Repeat process with remaining butter and bread cubes. Season croutons with salt and pepper, and serve.

Cook's Notes

Croutons will keep for up to 2 days in an airtight container after they've cooled, but they taste best right out of the pan. For extra flavor, add minced fresh herbs to the melted butter, and toss with the bread cubes.


Flavor with butter or olive oil; garlic; or fresh herbs, including flat-leaf parsley, chives, thyme, or dill.