Croutes, Croutons & Toast

The terms croûte and croûton tend to be interchangeable, referring to shapes of bread that are toasted or fried as a garnish for other foods. A croûte is usually larger than a croûton, sometimes shaped as a case by hollowing out the center of a thick slice. It makes a pleasantly crispy container for moist foods such as scrambled eggs. A croûton may be more narrowly defined as a slice of bread cut in squares, triangles, rounds—even in hearts or teardrops. Both croûtes and croûtons are added to salads, particularly of mixed greens. Fried croûtons are used to garnish dishes with a sauce or as a crispy base for foods like steak and poached egg; toasted croûtons often accompany soups and fish stews. Cubed croûtons, whether fried or toasted, are popular with cream and puréed soups. Melba toast, wafer-thin slices of bread that curl in the oven, makes a light alternative to bread rolls. (Commercially made Melba toast is flat.)