Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

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Throughout the book we use firm-type sliced or unsliced bread.

Croustades are nothing more than hollowed-out, thick bread slices. To make them: Cut a 2-inch slice of bread. Trim off crusts. Cut a cube in the center of the slice, leaving a ½-inch wall of bread on the sides. With a fork carefully tear out the center cube, leaving the bottom ½-inch thick. Put the croustades on a cooky sheet and toast in a 325-degree oven until dried out and browned. These may be made in advance and kept on hand in a metal container. Be sure they are completely dried out, or they will become moldy.