GUS-STYLE CROUTONS
We like our croutons larger than most, but small enough to pop easily into your mouth. We use day-old ‘Gus bread’, which is almost a sourdough (see page #) but any semi-dense white bread will do. Day-old bread is best. If the bread is too soft, it will fall apart in the pan.
• Cut off the crusts
• Cut into 1-inch cubes.
• Cover the bottom of the pan with a mix of vegetable and olive oil. Because we often have requests for vegetarian Caesars, we don't use bacon fat to fry our croutons, but if you’re at home, and you eat meat, add some of the fat left over from the bacon chunks. Duck fat is also a winner. Get the oil hot enough so that the croutons will start frying right away. If the oil is not hot enough, the bread will soak up all the oil, and you’ll end up with soggy, oil-soaked croutons.
• Throw a chunk of garlic into the pan.
• Toss in just enough bread cubes to cover the cooking surface.
• If you need more croutons, use two pans, or make a couple of batches. Toss the croutons to make sure they don't burn.
• The croutons are finished when they are light brown on the outside. They should still be slightly chewy, and porous enough to soak up the Caesar dressing.