- Half loaf day-old brioche, cut into squares
- 1 quart clarified butter
- 2 cups + garnish parmesan cheese, microplaned
- Sea salt
- Heat a large saucepan over medium heat with clarified butter just before smoking.
- Add the brioche squares, saute until golden brown.
- In a medium-sized bowl, toss the croutons with parmesan cheese and sea salt.
- Place on a paper-lined tray to drain.