Secret milky croutons

croutons-001For me, croutons are not simply crunchy bits of bread. There are many variants for may purposes. For instance, herbed croutons for salads, garlic croutons for tapas and, in this case, milky croutons for a minestrone soup.

This is the simplest of recipes, absolutely idiot-proof, but will attract lots of attention and compliments.

I saw this on a cooking program yonks ago, and tried it, and was hooked. You will be, too. The secret is (once again) in using some stale ciabatta bread. You can use fresh as well, but stale just works better. And if you don’t have any ciabatta in the house, get some. How can you live without ciabatta?


Stale ciabatta breadEnough for your requirement. Cube them in 2cm cubes.
ButterEnough to fry the amount you need.
MilkEnough to lightly soak your ciabatta bread with – not to douse it that it looks like a breakfast. Just to moisten them. When you take a handful and squeeze, a few drops should drip out.
Salt and pepperSeasoned to taste.

How you go about it:

  1. Cube your stale ciabatta and put them in a bowl.
  2. Slosh a little milk over them and mix them with your hands. You have to use your hands otherwise you will never know when they are moist enough.
  3. Let them stand for about 5 min to soak, stir with your hands again.
  4. Heat a non-stick pan, add the butter, and when the butter bubbles, add the croutons.
  5. Keep an eye on them so that they don’t burn! They need to be golden and crunchy.
  6. Because of the milk, they are moist and creamy in the centre.
  7. Use in your minestrone soup or as a snack. Be quick, the kids gobble them as soon as they are cool enough!

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