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Recipes & Menus |
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| Croutons |
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| by Doug |
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| Preparation Time |
0 hours 00 minutes |
| Cooking Time |
0 hours 00 minutes |
| Total Time |
0 hours 00 minutes |
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| Servings |
Makes 4 servings |
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| USA Ingredient List |
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Metric Ingredient List |
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| There is no review on this recipe |
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| Ingredients |
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4 slices white bread
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1 clove garlic
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3 tablespoons (50 g) butter
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4 slices white bread
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1 clove garlic
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| Preparation |
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Croutons are added to other dishes (e.g. soups) and are never served on their own. The quantities in this recipe will make sufficient croutons for 4 bowls of soup or 2 Caesar salads.
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Peel the clove of garlic
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Rub the peeled garlic on the white bread
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Cut the bread into 1 cm cubes
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Heat the butter in the frying pan, on medium heat. The butter should be hot but take care not to burn it.
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When the butter is hot, add the bread cubes. Stir the bread cubes periodically with a spoon so that it cooks on all sides. Take care that neither the bread nor butter burns.
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When the bread cubes become hard, with a golden-brown appearance, they are done. This takes about 10 minutes (depending on how hot you cook them at).
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| Additional Notes |
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If the bread soaks up all the butter, so there is no butter left in the pan, simply add a bit more. This will help the cooking and help prevent the bread from burning.
Some dishes require that the croutons be hot (e.g. certain salad dishes). For others (e.g. soups) it doesn't matter. In the latter case, the croutons can be removed from the pan and left in a bowl for several hours until you are ready to use them.
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