Croutons

Croutons are small, toasted or fried pieces of bread, typically cubed or irregular in shape. They are made by cutting stale or day-old bread into chunks and baking or pan-frying until dry and crisp. The term derives from the French croûton, meaning a crust or crusty piece of bread. Croutons are commonly seasoned with salt and olive oil or butter, and often flavored with garlic, herbs (such as parsley), pepper, or grated cheese.

Any bread can be used, including baguette, sourdough, white, or whole-grain loaves. The size and texture vary from very crisp tiny cubes to larger, chewier chunks. Garlic butter or oil is frequently brushed on before toasting; some recipes call for a light dusting of paprika or parmesan for extra flavor. Cheese-croutons or herbed varieties are popular in salads and soups.

Uses: the most familiar application is as a topping for Caesar salad or as a garnish for thick soups such as tomato or vegetable soups. They also appear in stews, chowders, and as a crunchy snack or appetizer.

Storage: homemade croutons kept in an airtight container at room temperature stay crisp for several days; stale bread can be repurposed into croutons rather than discarded. For longer storage, they can be frozen and re-crisped before serving.

Nutritional notes: croutons are primarily carbohydrate with fat contributed by oil or butter and modest protein from bread; sodium can be high if salted or seasoned. Gluten-containing breads produce gluten-containing croutons; gluten-free bread can be used to make a gluten-free version.