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