Josh Allen | Companion
Salted Caramel, Vanilla or Chocolate Ice Cream
Cinnamon Brown Butter Croutons (recipe follows)
Freshly brewed Espresso
In a small bowl, generously sprinkle sweetened croutons and add ice cream. Pour espresso over the top and serve immediately.
Cinnamon Brown Butter Croutons
4 Slices Companion Bread, day-old
3 tbls Butter, unsalted
½ cup Granulated Sugar
1 tsp Cinnamon
Good pinch of Salt
Preheat oven to 350 degrees. Remove crusts from day-old bread slices and tear remaining bread into small pieces. In a mixing bowl, add bread pieces, sugar, cinnamon and salt. Melt butter in a small saucepan over medium heat and cook just until milk solids turn brown. Pour browned butter into mixing bowl and toss to combine. Lay crouton mixture on a baking sheet lined with parchment and bake for 30-45 minutes turning occasionally. Let cool and store in a sealed container. Croutons will keep for one week at room temp or up to 3 months in the freezer. If they last that long!