Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Brioche Croutons
Method
Brioche Croutons
- 1
Prepare the bread
Preheat oven to 350°F (175°C). Cut the brioche loaf into 1/2- to 3/4-inch cubes; you should get roughly 8 ounces of cubes. If the brioche is very fresh and soft, dry the cubes on a baking sheet at room temperature for 20–30 minutes or toast for 5 minutes in the oven first so they hold up when tossed.
- 2
Flavor oil and butter
In a small saucepan over low heat, combine the olive oil and butter until the butter melts. Add the minced garlic and warm gently for 30–45 seconds just to release aroma (do not brown). Remove from heat.
- 3
Toss and season
Place the brioche cubes in a large bowl. Pour the warm oil, butter, and garlic over the cubes. Sprinkle the kosher salt and freshly ground black pepper over the bread. Toss gently but thoroughly so all cubes are lightly coated.
- 4
Bake to crisp
Spread the coated brioche cubes in a single layer on a rimmed baking sheet. Bake in the preheated oven for 10–14 minutes, tossing once halfway through, until golden and crisp on edges. Watch closely as brioche browns faster than other breads.
- 5
Finish and cool
Remove from oven and immediately toss the hot croutons with the grated Parmesan and chopped parsley (if using). Taste and adjust salt if needed. Let cool completely on the baking sheet; croutons will continue to crisp as they cool.
- 6
Storage
Store cooled croutons in an airtight container at room temperature for up to 3 days. Re-crisp in a 300°F (150°C) oven for 5–7 minutes if softened.
