Once upon a time at the Draft Barn in Brooklyn, I tasted beer croutons. And they were marvelous. So I decided to try to re-create them at home, with some advice with my friend (and baking/beer expert) Tim. Here’s what I did:
5-6 Tbsp beer
5-6 Tbsp unsalted butter
6 cups cubed bread
1 tsp salt
fresh black pepper
Preheat oven to 400 F. Melt butter and mix it with beer and salt in a large bowl, then toss the cubed bread in the butter-beer mixture until it’s coated. Once the bread cubes are thoroughly coated, spread them on a baking sheet and bake for about 15 minutes, turning occasionally, until they are golden brown and crisp and delicious.
Next time, I might try with pumpernickel or dark rye, and another tablespoon or two of butter. But this first attempt was relatively successful. (So successful, in fact, that I have no pictures of the finished croutons.)