Buttered Crouton
Good Cooking since 1995

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Recipe by: Chef John V.
Serving size: 12
Preparation time: about 40 minutes

Amount/Measure/Ingredient:

2 cups flour
4 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon salt
4 tablespoons butter, unsalted
2 eggs, beaten
1/2 cup heavy cream
3/4 cup dried currants, or golden raisins
1 egg white beaten with 1 tablespoon cold water
1/4 cup melted butter

Preparation:

Preheat oven to 425' F. Sift the dry ingredients, cut in the butter with a pastry blender or use a food processor. Add the beaten eggs and cream. Toss on a floured surface, pat or roll into a rectangle 3/4 to 1 inch thick. Cover with plastic wrap and let rest for 15 minutes. Cut into 2 inch triangles and place on a baking sheet lined with parchment paper and sprayed with pan coating. Brush with egg whites and bake for 15 minutes or until lightly golden in color.

Remove from the oven and brush each with melted butter.

Serve warm with jam, marmalade or Devonshire cream.


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