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
Yield: makes 3 1/2 Dozen
- 6 slices Pepperidge Farm Very Thinly Sliced Enriched Bread
- 1 Tbsp. melted butter
- Salt to taste
- Preheat oven to 300°. Trim off crusts from bread. Cut slices into 1″ × 1 1⁄4″ rectangles.
- 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.
- Set croutons aside to cool completely. Croutons will keep up to 2 weeks in an airtight container.