Caramel Brioche Croutons
recipe adapted from Martha Stewart Living Magazine
- 6 tablespoons salted butter
- 1 cup sugar
- 1/4 cup water
- 4-5 slices toasted brioche bread, cut into 3/4 cubes
with Strawberries & Ice Cream:
- 1 pint vanilla bean ice cream
- 8 medium strawberries thinly sliced
- 1 tablespoon balsamic vinegar
- mint for garnish
Line a baking sheet with parchment paper and set aside. In a medium saucepan over medium-high heat, combine the butter, sugar and water. Stir until sugar is dissolved, about 2 minutes.
Allow mixture to boil and caramelize until the syrup is an amber color. Remove from heat and add the cubes of bread one handful at a time, and stir gently to coat. Use a fork and gently pull the croutons out and place them on the parchment lined sheet, making sure none are touching. Let cool.
In a small bowl stir together the strawberries & balsamic vinegar. Let sit for at least 15 minutes to marinate. To serve, fill four serving dishes or cups with ice cream, garnish with caramel croutons & strawberries. Drizzle any excess balsamic vinegar on top.