Dark-colored, coarse, and slightly sour, pumpernickel bread gets its distinctive character from unbolted rye. It makes superb croutons that are especially suited to savory dishes with assertive flavors. These are an excellent accompaniment to creamy Welsh Rarebit Soup.
Yields about 2 cups
- 2 cups pumpernickel bread cubes
- 2 tablespoons butter, melted
- ¼ teaspoon ground black pepper
- Preheat the oven to 350°.
- Toss the bread cubes with the melted butter and pepper until evenly coated.
- Spread in a single layer on an unoiled baking pan and bake for 10 to 15 minutes until crisp.
- Stir once or twice during baking to ensure even cooking.
- Store croutons in a closed container at room temperature.