Very Thin Croutons

  • Serves

    makes 3 1/2 Dozen


Sprinkle these dainty croutons over a hearty soup, or use them to add crunch to a salad.

Find this recipe in our cookbook, SAVEUR: Soups and Stews


  • 6 slices Pepperidge Farm Very Thinly Sliced Enriched Bread
  • 1 Tbsp. melted butter
  • Salt to taste


Step 1

Preheat oven to 300°. Trim off crusts from bread. Cut slices into 1" × 1 1⁄4" rectangles.

Step 2

Gently toss bread with butter and salt in a wide bowl. Spread seasoned rectangles out on a baking sheet at least 1⁄2" apart. Toast in oven, turning once, until golden brown and crisp, about 10 minutes.

Step 3

Set croutons aside to cool completely. Croutons will keep up to 2 weeks in an airtight container.

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