The fried croutons are a classic accompaniment to soups and potages.
To get them light, not greasy and rightly golden, you need to fry them in a particular way.
Gently melt a knob of butter in a non-stick pan so as to veil the bottom then, off the heat, pour the diced bread, obtained from the sandwich without crust, and turn them several times so that they are slightly coated with butter.
Only at this point put the pan on the flame kept to a minimum and, using a wooden spatula, continually turn the croutons to toast them evenly, without scorching.
Once removed from the pan, pass the croutons on a sheet of kitchen paper to absorb the excess oil.