- 1 tablespoon rendered bacon fat
- 1 tablespoon unsalted butter
- 1 cup roughly chopped bread
- Pinch of salt
- In a skillet over medium-high heat, heat bacon fat and butter.
- Once hot, add bread and a pinch of salt and cook until croutons or toast points are browned and crispy, about 4 to 5 minutes per side.
- Serve immediately or store in an airtight container for up to 1 week.