Croûton

Croûton is a small piece or slice of bread that has been toasted, baked or fried until crisp. It is used as a garnish, a textural element or a base for other ingredients. In classical French cuisine, a croûton may also be a larger slice of fried bread placed under a meat or game preparation.

Common types and uses

• Small cubes: used in Caesar salad, soups and other salads.
• Small slices: served with cheese, pâté or other toppings.
• Large fried slices: used as a base for preparations such as tournedos Rossini.
• Flavoured croûtons: seasoned with herbs, garlic, spices or cheese to complement a dish.

How to prepare croûtons

Cut bread into even pieces, toss lightly with oil or melted butter and season as required. Bake or pan-fry until crisp and golden. Allow to cool before storing in a dry, airtight container to protect the texture.

Chef’s tip: Day-old bread works well because it is easier to cut and contains less surface moisture. Avoid storing warm croûtons in a sealed container; trapped steam softens them.

Key distinction: A croûton is a crisp bread garnish or base. It is different from breadcrumbs, which are finely broken bread used for coating or binding.