A fun twist on a classic recipe. You'll find yourself using this recipe often
Preheat the oven to 350.
In a small skillet, toast the caraway seeds over moderate heat for about 1 minute, shaking the pan frequently. Remove 1 teaspoon of the toasted seeds and reserve. Add the butter to the remaining seeds and let it melt. In a large bowl, toss the bread cubes with the caraway butter until evenly coated and season lightly with salt. Spread the bread cubes on a large rimmed baking sheet and toast, turning once, until lightly browned and crisp, about 10 minutes.
Transfers the croutons to a basket.
Meanwhile in medium saucepan, simmer the heavy cream over moderate heat until reduced to 2 cups, about 15 minutes. Whisk in the Gouda until melted. Transfer to a heated fondue pot and season lightly with white pepper. Sprinkle with the reserved caraway seeds serve with croutons. Note: The croutons can be made the day before and stored in an airtight container. Recrisp in the oven.