Ingredients
Preparation
Slice your favorite bread (we use sourdough, semolina, potato-scallion, multi-grain, brioche, and corn bread, to name a few) into cubes (1/4 inch or larger, as desired). Toss the cubes in a bowl (or on a baking sheet) with just enough melted butter or olive oil (or my favorite, a combination of both) to moisten (say, 4 tablespoons for every 4 cups of bread), and minced garlic and salt, if desired. Then brown the cubes in a skillet over medium-high heat, or in the oven on a baking sheet at 350°F for about 8 minutes, until golden brown and crispy. Remember that most croutons will crisp a little more as they cool.
From Crescent City Cooking by Susan Spicer Copyright (c) 2007 by Susan Spicer Published by Knopf.
Susan Spicer was born in Key West, Florida, and lived in Holland until the age of seven, when her family moved to New Orleans. She has lived there ever since, and is the owner of two restaurants, Bayona and Herbsaint. This is her first cookbook.
Paula Disbrowe was the former Cowgirl Chef at Hart & Hind Fitness Ranch in Rio Frio, Texas. Prior to that, she spent ten years working as a food and travel writer. Her work has appeared in The New York Times, Food & Wine, and Saveur, among other major publications.
