Brown Butter Croutons
For croutons that look ordinary but have big flavor, we borrowed a tip from Kindred in North Carolina, where they steep hunks of bread in herb-infused butter before toasting. Here, we toss the bread in garlic brown butter before baking in the oven.
- 6 oz. country-style bread, torn into 1" irregular pieces (about 4 cups)
- 10 garlic cloves, smashed
- Kosher salt, freshly ground pepper
Preheat oven to 375°. Place bread in a large bowl. Cook garlic and butter in a medium saucepan over medium-low heat, swirling often, until foaming subsides, butter turns golden brown, and garlic is fragrant, 6–8 minutes. Drizzle garlic butter over bread and toss to coat; season with salt and pepper.
Spread out bread mixture on a small rimmed baking sheet. Bake croutons until deep golden brown and crisp, 20–25 minutes. Let cool, then pluck out and discard garlic cloves.
Do Ahead: Croutons can be made 1 week ahead. Store in an airtight container at room temperature.