If the bread cubes are frozen, let them thaw at least partially before beginning. Melt the butter in a large skillet over medium heat. Add the bread cubes and toss. Stirring occasionally, allow the cubes to brown gently.
|Note that these started as 2/3 whole-wheat bread.|
Your croutons may not be this dark as they toast.
Season to taste. For salad croutons, add oregano. For soup croutons, add marjoram and sage.
|Salad of CSA greens and croutons. In the background,|
Rowhouse Livin' pantry vinaigrette.
Serve warm or cool, but let cool completely before storing. Store in an airtight container at room temperature and use within 2 days. Quality is best when these croutons are used immediately; but at $0.45 per batch, you may not mind tossing a few out after they've gone stale.