I used 1/2 cup of canola oil, 1 tablespoon of olive oil, and 1 tablespoon of butter to fry these croutons. The book instructed someone to fill the frying pan with 1/2-inch of olive oil. This seems appealing, but I do not currently have the privilege to use olive oil liberally. 1/2-inch of oil probably submerges at least half of the area of a crouton at one time while it fries. This probably reduces the amount of moisture inside the croûton. These croutons were crispy on the outside and moist on the inside. Croûtons that I have from the grocery store are crispy and dry on the inside. These croûtons were exceptionally good, and so simple to make. The brioche croûtons belong in a rich stuffing. Since they were cut from a bun, they browned differently. There were no pieces that did not have a crust. Maybe I should make a Pullman loaf of brioche.

Croûtons Made With French Bread

Croûtons Made With Brioche

Ready For Making Something!


1. Jeni Wright, Eric Treuille: Le Cordon Bleu Complete Cooking Techniques (New York: William Morrow And Company, Inc., 1996), 246.

2. Jacques Pépin: Jacques Pépin’s Complete Techniques (New York: Black Dog & Leventhal, 2001), 124-126, 563-566.


4 thoughts on “Croûtons

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