For the Love of Croutons

Croutons, traditionally made from yesterday’s stale bread crusts, are experiencing a modern-day makeover. Creative croutons are on the rise in restaurants and topping chefs’ lists for favorite ingredients. Breathing new life into a food that has been around since the 17th century, now is the time for forward-thinking foodservice pros to jump on the bandwagon and learn all they can about what’s new in croutons and how to incorporate them into their menus.

Restaurants Revaluate the Role of Croutons

Not only have these often-overlooked salad and soup accompaniments withstood the test of time, but with new added ingredients, new flavors, and new textures, croutons are being reinvented with delicious results. There are now crouton recipes to go with every meal and even some decadent crouton desserts. For example, imagine breakfast sunny side up eggs with croutons instead of toast; crouton-encrusted baked halibut; croutons used to thicken stews and chowders; croutons-and-dip; and even ice cream sundaes topped with strawberry sauce, nuts, sprinkles, and caramelized croutons for a crunchy finishing touch.

Crouton History

If you work in foodservice and are looking for an innovative and customer-pleasing addition to your menu, make croutons part of your recipe to success. First, before we indulge in the latest and greatest varieties to hit the market, let’s take a stroll back in time to learn about the history of croutons.

Since bread was invented, prudent chefs have been finding unique ways to use yesterday’s breads, starting back in Medieval times when soup was served with ‘sop’ (pieces of stale bread). The word itself is derived from the French culinary terms ‘croute’ and ‘croustade,’ which refer to the outer crust of a loaf of bread. In turn, these are rooted in the Latin word ‘crusta,’ which means ‘shell’. One of the earliest appearances of croutons, which has remarkably remained steadfast until day, is in French onion soup. Since then, they have increasingly been used to add texture and flavor to salads, stuffing, puddings, and a growing number of side dishes.

Interestingly, croutons did not always appear in their present-day cubed form. In the Middle Ages, ‘croutes’ were thick slices of French bread that were partly hollowed out or cut lengthways and dried in the oven. The lightly browned slices were served alone after the soup part of a meal, often dipped in gravy or cooked au gratin using Parmesan cheese.

How to Make Croutons

Traditional crouton preparation is simple: Cut bread of your choice into cubes. Add spices, throw into a bowl, and toss with some butter or margarine until evenly coated. Gently toast or bake in a 400-degree oven (Fahrenheit) for about 15 minutes. For a crunchier texture and buttery flavor, lightly fry the bread cubes until brown and crisp.

Fast-forward to 2020, and today croutons are made with any number of diverse seasonings. Some popular chef picks include: garlic and herbs, parsley and salt, salt and black pepper, onion powder, aged cheese, honey butter, rosemary and olive oil. Add to this list whatever flavors your chef’s imagination can conjure up – and anything goes!

Best Breads for Making Croutons

Making good croutons begins with the right bread. According to the experts, fresh white bread is not on the radar scale; rather, crusty French, Italian, and sourdough breads are right on the money. Other types of unsweetened breads will also work provided they are one or two days old. Some new bread varieties on the market which you can use include: cornbread, sprouted ancient grains, pretzel bread, enriched (non-dairy) challah bread, and gluten-free grains that cater to customers with special dietary needs.

And here’s some tasty news if you run a restaurant or catering service: Not only do croutons stay fresh longer than the loaves they come from, but they are a great way to reduce food wastage.

More Creative Ways to Use Versatile Croutons

Here are a few more ideas to add to your cooking and baking repertoires:

• Use as a flavored snack food eaten right out of the bag
• Use as a garnish
• Added to creamy tomato soup for delicious texture
• Use in stuffed tomato recipes along with creamy tuna and white kidney beans
• Use to replace breadcrumbs in recipes
• Melt with cheese on top of polenta dishes
• Spice with garlic and parsley and use as a cauliflower soup garnish
• Enjoy as decadent dessert topping

Cake Croutons

If you are seeking head-turning, attention-grabbing dessert idea, set your sights (and your customers’ taste buds) on cake croutons. Caramelized to divine perfection, they will quickly become a dessert favorite on your menu when used to top cakes, ice cream, pies, parfaits, sorbets, and mousses.

Brioche Croutons

If there was ever a sweet, rich bread suitable for making dessert croutons, brioche would top the list. In fact, baking gurus such as Martha Stewart are now using the famous French pastry dough, enriched with butter, milk, and egg yolks, to make sweet brioche croutons that can be used to top ice cream, poached fruit, and yogurt for added crunch.

For your convenience, here is Martha Stewart’s melt-in-your-mouth recipe:

Ingredients

• 4 slices brioche (¾-inch thick with crusts removed)
• 2 tsp. sugar
• 1-1/2 tsp. ground cinnamon
• 3 tbsp. melted butter
• Optional: melted caramel sauce

Instructions

1. Preheat oven to 350 degrees.
2. Cut bread slices into ¾-inch cubes
3. Place cubes in a medium bowl; sprinkle with cinnamon and sugar
4. Pour in butter and toss bread cubes until evenly coated
5. Place on a baking sheet and bake 10-12 minutes or until golden brown and slightly crispy.
6. Serve warm and enjoy!

Fish Fillet and Crouton Recipe

Finally, here is one more crouton recipe to add to your restaurant’s menu. Chefs love it and your customers will too!

Ingredients

• 1 lb. fish fillets
• 1/4 cup grated Parmesan cheese
• 1/2 cup seasoned croutons, crushed
• 2 tsp. parsley flakes
• 1/4 tsp. paprika
• 1 tbsp. lemon juice
• 1 egg
• 1 tbsp. water

Instructions

1. Heat oven to 350°F
2. In one bowl, combine cheese, croutons, parsley flakes, and paprika; mix well.
3. In another bowl, combine egg, lemon juice, and water; beat well.
4. Cut fish fillets into serving-size pieces.
5. Dip fish in egg mixture, then in crouton mixture
6. Place coated fish fillets in a baking pan sprayed with nonstick cooking spray.
7. Bake at 350°F for 10-15 minutes or until fish easily flakes with a fork.
8. Bon Appétit!

January 15, 2021 Dana Williams Comment