Recipe: Brioche Croutons

BRIOCHE CROUTONS

"Aren't the croutons the best part of a Caesar salad? These croutons are made with brioche bread and they're delicious in soup or on a salad. One day I put some out with drinks and they all disappeared! This is a great way to use that leftover bread in the freezer."

1 (12-ounce) brioche loaf or challah
2 tablespoons good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees.

Slice the bread about 3/4 inch thick. Cut off the crusts and then cut the slices in 3/4-inch dice. You should have 6 to 8 cups of croutons.

Place the croutons on a sheet pan and toss them with the olive oil, salt, and pepper. Bake for 10 to 15 minutes, tossing once, until they're nicely browned on all sides. Cool to room temperature before using and store in a sealed plastic bag.

Makes 6 to 8 cups
Excerpted from Barefoot Contessa Family Style by Ina Garten
Copyright 2002 by Ina Garten. Excerpted by permission of Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.