Miso Butter Croutons (Gluten-Free, Dairy-Free Option)

You've gotta make these punchy, savory Miso Butter Croutons to top your next salad. Never go back to boring croutons again! If you're vegan or plant-based, feel free to swap out the butter with a dairy-free butter of your choice.


Recipe created by Dana Plucinski // @baydish 

Bread SRSLY Miso Butter Croutons atop a fresh garden salad in a large bowl

Gluten-Free, Dairy-Free Option

Makes 12 cups



1 Bread SRSLY Gluten-Free Pullman Loaf (a slightly stale loaf works great)
½ cup butter (can use vegan butter if you like)
½ cup olive oil
2 tbsp white miso



  1. Cut your loaf of bread into 1 inch cubes and let sit out on the counter for a few hours. If the bread is not stale and feels too moist, bake at 350 degrees for 15-20 minutes.

  2. Preheat your oven to 375 degrees.

  3. In a medium saucepan on low heat, combine the butter, olive oil, and miso and whisk until combined. Don’t worry if the mixture isn’t perfectly smooth - the miso clumps are totally fine.

  4. Add bread cubes to a large bowl and pour the butter miso mixture over the cubes. Toss until cubes are evenly coated.

  5. Bake for 10-20 minutes, tossing the cubes halfway through. Check regularly to prevent burning! The croutons are done when they are golden brown and crispy.

  6. Store in an airtight container for up to three days. Enjoy!