Crofitons are made with white bread cut in medium-sized dice and fried in hot butter until crisp and golden. They are delicious sprinkled over vegetable or pulse soups. Fry croutons and serve straight away so they arc crunchy and warm. Toasted bread cubes are nice but not so crisp.
Use day-old bread slices from a sliced loaf to make melba toast. Start by toasting bread slices on both sides. While hot, trim away the crusts, then slice the toast in half horizontally. Cut each half diagonally into a triangle and toast the untoasted sides. The melba toast will curl up and become crisp. Allow to cool and serve at once or store in an airtight tin.