Croutons

Croutons

Type	Bread
Course	Garnish
Serving temperature	Typically served at room temperature
Main ingredients	Bread, butter or oil
Variations	Seasoned with herbs, garlic, or cheese
Cookbook: Croutons   Media: Croutons

Croutons are small pieces of rebaked bread, often seasoned, that are used to add texture and flavor to salads, particularly the Caesar salad, and soups. Made usually from a bread that has been cubed and seasoned before being rebaked to a crispy texture, croutons add a crunchy contrast to the typically soft textures found in salads and soups.

History

The exact origin of croutons is unclear, but they are believed to have been created as a way to use up stale bread, thus reducing waste. The term "crouton" is derived from the French word croûton, which originally referred to the crust of a loaf of bread.

Preparation

To make croutons, bread is cut into cubes and then tossed in a mixture of butter or oil and various seasonings, which can include garlic, herbs, salt, and pepper. The seasoned bread cubes are then baked in an oven until they are golden and crispy. Variations in preparation may include the addition of cheese, particularly Parmesan cheese, or the use of different types of bread such as sourdough or whole wheat bread.

Culinary Uses

Croutons are most commonly used as a garnish in salads, with Caesar salad being one of the most popular dishes featuring croutons. They are also added to soups, such as tomato soup or French onion soup, serving as a textural contrast to the liquid components of the soup.

Nutritional Information

Croutons are primarily a source of carbohydrates due to their bread base, but the nutritional value can vary significantly based on the type of bread used and the amount of butter or oil added. Seasonings may also add negligible amounts of other nutrients.

See Also

• Bread crumbs
• Caesar salad
• Salad
• Soup