Cookbook:Crouton

Croutons are small chunks of dried bread that are toasted or baked until crisp.

Characteristics
The chunks of bread may be regular in shape (e.g. cuboid) or irregularly torn. Size-wise, they should ideally fit on a fork so that they are easily picked up as a part of a dish. They may be made from a variety of breads and seasoned with a variety of herbs and other flavorings, such as cheese, garlic, and tomato. Delicate breads, like brioche, will make delicate, powdery croutons, and vice versa. Sweet croutons are rare but not unheard of.

Selection and storage
Croutons may be purchased from a store or homemade, though the general consensus is that homemade croutons have better flavor. In terms of storage, croutons should be kept in an airtight container at room temperature. Croutons made with butter will go rancid sooner than those made with oil.

Preparation
Croutons are quite easy to make. Simply cut or tear your desired bread into bite-size pieces, toss with oil and seasonings as desired, and toast on a baking sheet at 350°F (180°C). You don't want the croutons to be fully dry all the way through while toasting, since they will harden once cooled. You can also make croutons in a skillet, but you have to pay more attention to them to prevent burning.

Use
Croutons are most commonly used to add texture to dishes like salads and soups. They can also be used to make stuffing or savory bread puddings.