Skip to main content
Epicurious
Cookbooks

Bacon-Brioche Croutons

By Naomi Pomeroy
Image may contain Bowl Food Dish Meal Plant Soup Bowl and Soup
Photo by Chris Court

I like to garnish soup with croutons—it’s a classic combo for a reason. Brioche is a good choice for making croutons because it’s so buttery, and the bacon lends a hint of smoky, savory flavor.

Recipe information

  • Yield

    Makes about 2 cups croutons

Ingredients

2 cups cubed quick brioche, challah, or other egg-enriched bread, in 1⁄4-inch cubes
1/3 cup finely diced bacon (from about 3 thick slices)
1 tablespoon butter
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

  1. Step 1

    Preheat the oven to 350°F. Place the brioche in a mixing bowl. In a cast-iron skillet or other heavy ovenproof skillet, cook the bacon over medium-low heat for about 3 minutes, until most of the fat has rendered but the bacon hasn’t gotten too brown or crispy. Turn off the heat, add the butter to the pan, and swirl the pan until the butter is fully melted. Pour the bacon with the fat into the mixing bowl with the brioche, sprinkle with the salt and pepper, and toss to coat evenly. Spread the croutons across a baking sheet.

    Step 2

    Bake the croutons, stirring every 2 to 3 minutes, until golden brown, 8 to 10 minutes. (Note that brioche will toast up a slightly darker color than some other types of bread because of its sugar and egg content.) The croutons can be made up to 2 hours in advance and rewarmed in the oven just before serving.

Image may contain: Porcelain, Pottery, Art, Food, Dish, Meal, Animal, Seafood, Sea Life, and Lobster
Reprinted with permission from Taste & Technique: Recipes to Elevate Your Home Cooking by Naomi Pomeroy with Jamie Feldmar, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
TagsBaconCured MeatMeatNut FreeOven BakeCast Iron SkilletCookbooks

See Related Recipes and Cooking Tips

Read More
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Palets Bretons
Palets bretons are oversize cookies that feature butter, and because they’re from Brittany, they’re traditionally made with beurre salé, salted butter.
Wampanoaug Clam Fritters
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Oven-Fried Shrimp
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.