Torn croutons from Six Seasons: A New Way with Vegetables (page 29) by Joshua McFadden and Martha Holmberg

  • country bread

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cream of celery soup; String beans, pickled beans, tomatoes, cucumbers, and olives on tonnato

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lean1 on November 26, 2024

    so simple and really addictive. I used old sourdough boule and it took 6 minutes and it was so good I had to force my self not to eat it all. I used 1/2 spice mix from Morrocco. Love it.

  • Elaine115 on October 21, 2022

    Have used French Baguette and Ciabatta Bread and both are equally good. Easy recipe and very delicious. Great way to use up leftover bread!

  • TrishaCP on August 24, 2019

    I concur that these croutons are really great.

  • patioweather on November 12, 2018

    These are sincerely the best croutons. It was also very easy.

  • Astrid5555 on September 11, 2018

    Great way of using up leftover bread. Addictive!

  • saarwouters on July 22, 2018

    I used ciabatta bread and cut the bread (instead of tearing). Delicious!

  • Yildiz100 on October 01, 2017

    Great croutons. Ready in 15 minutes. (I used fairly thinly sliced levain bread) Not sure if tearing really makes a difference and it definitely takes longer than cutting, so next time I will cut instead and compare.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.