Herbed Croutons

Published November 1, 2011. From Cook's Illustrated.

Why this recipe works:

Instead of turning on the even to crisp up the bread for our croutons, we opted instead to toast them directly in a skillet with a little butter. Sauteeing fresh parsley and thyme in the butter before adding the bread imparted bright herb flavor to our croutons.

Instead of turning on the even to crisp up the bread for our croutons, we opted instead to toast them directly in a skillet with a little butter. Sauteeing fresh parsley and thyme in the butter before adding the bread imparted bright herb flavor to our croutons.

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Makes about 2 1/2 cups

Ingredients

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