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5 minutes
10 minutes
15 minutes
- French or Italian loaf bread, or a French baguette, at least a day old
- 3 to 4 tablespoons butter
- Cube the bread into even 3/4-inch to 1-inch pieces. You should have around 8 cups of cubed bread from a loaf, with slight variations based on the loaf's size.
- To achieve the ideal texture for your bread cubes, place them on a baking sheet and warm them in a preheated oven set to 200°F (90°C) for approximately 10 minutes.
- In a large sauté pan over medium-high heat, melt butter. Add croutons and coat them in the butter. Let croutons brown without stirring, then flip with a spatula to brown all sides. Once crispy, remove from heat. For optimal crunch, cool completely before storing in an airtight container.
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