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

You've gotta make these punchy, savory Miso Butter Croutons to top your next soup or salad. These are crunchy and umami-rich, adding flavor and depth to any dish. 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. 

This recipe uses a gluten-free sourdough and can be swapped with any sourdough or gluten free bread of choice, though we love ours from Bread SRSLY.


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

How To Make Miso Butter Croutons

First, to draw out moisture, stale your bread by leaving out or throwing in the oven. Do do this with Bread SRSLY's sourdough, make sure its still fresh by its best-by date, and leave out on the counter unsealed.

Next, cut your bread into cubes - as big or small as you'd like your croutons.

Combine butter, olive oil, and white miso in saucepan, then toss with your bread cubes. 

Lay out evenly on a baking sheet and toast in the oven for 15-20 minutes at 375 degrees. Easy peasy!


Tips For Making

  • Staling your bread will make your croutons extra crispy. If not already using stale bread, you can draw out moisture by putting into an oven or leaving out unsealed for a few hours.
  • If serving guests with allergies, make sure to check your ingredients and each guest's specific dietary restrictions. Bread SRSLY is top-9 allergen free and gluten free, but miso is based with soybeans and can often contain gluten or wheat. You can find miso based from other legumes online or in some stores!
  • You can easily make this recipe dairy-free by swapping out the butter for a dairy-free butter alternative like coconut oil.
  • White miso is better for this recipe because it's less pungent than red or yellow miso, but if you must use either of these, simply use half the called-for amount.


Top On Salads & Soups 

Top these sourdough miso butter croutons to elevate any asian-inspired salad or soup. These would be great with miso soup, mushroom soup, or even a tomato soup. 


Recipe created by Dana Plucinski // @baydish 
Gluten-Free, Dairy-Free Option
Makes 12 cups

 

NUTRITION INFORMATION 

Per 1/4 cup

Calories: 96
Fat: 4.7g
Carbohydrate: 12g
Fiber: 0.6g
Protein: 1.1g

 

INGREDIENTS

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


DIRECTIONS

  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!

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