Real croutons from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 877) by Mark Bittman

  • olive oil
  • bread

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

Accompaniments: Puréed tomato soup

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

  • sturlington on October 23, 2013

    This method doesn't get as evenly brown and crispy as I'd like. I prefer a method of drying croutons out in the oven.

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.