This recipe for croutons is courtesy of chef Michael Anthony and is used in his Celery Root Soup with Brussels Sprouts and Chestnuts. Photo credit: Ellen Silverman
Melt butter and olive oil in a medium skillet over medium heat until mixture begins to brown. Add garlic and thyme. Add bread cubes and toss until butter and oil are absorbed and croutons begin to brown, about 5 minutes. Transfer croutons to a paper towel-lined plate; season with salt and pepper.