Preparation
Making croutons is relatively simple. Typically the cubes of bread are coated in oil or butter (which may be seasoned or flavored for variety) and then baked. Alternatively, they may be fried lightly in butter or vegetable oil, until crisp and brown to give them a buttery flavor and crunchy texture.
Nearly any type of unsweetened bread, in a loaf or pre-sliced, with or without crust, may be used to make croutons. Dry or stale leftover bread is usually used instead of fresh bread. Once prepared, the croutons will remain fresh far longer than unprepared bread.
Read more about this topic: Crouton
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—George Eliot [Mary Ann (or Marian)
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