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Other than in salads, how else do you use croutons?

Maybe casseroles or mac n cheese or lasagna? But those are more breadcrumbs than true croutons, right?

Anyhow, how else do you use croutons other than in salads?

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  1. I assume you mean cubed and toasted. They work well as a soup garnish. Poultry or Pork stuffing , as a garnish for à la Grenobloise.
    If you want to open up to the French definition, not any specific shape, they can be placed under a piece of Meat before it is sauced, under Fruits that are to be baked, with Roullie for Bouillabaisse, or a garnish for a Pot of Mussles or Clams.

    2 Replies
    1. re: chefj

      Yes, of course, how could I forget soup and stuffing.

      1. re: ipsedixit

        I like to add rye croutons to squash or cheese-beer soup with a little caraway already in it.

    2. Croutons are a great way to add crunch to basically anything. Depending on what you toast them with, then can even be sweet.

      I garnish smooth soups with croutons. Ina Garten has a roast chicken with croutons recipe. You can put them on a piece of meat or fish, or over a sauteed vegetable dish. Croutons on pasta is a favorite of mine.

      1. soup
        stuffing

        the larger ones are great as a cracker/crostini too

          1. re: Infomaniac

            In the omelet, or garnished on the omelet?

            1. re: ipsedixit

              croutons not to big, right in the omelet.

          2. I've been known to eat them like chips, right out of the bag.

            3 Replies
            1. re: iluvcookies

              I'm glad to hear this. My son puts them in a bowl, drizzles blue cheese dressing over the top, and consumes. Pre-practice snack.

              1. re: iluvcookies

                My stepdaughter likes to do that as well..........right out of the bag......

                I love them on soup myself....

                1. re: jenscats5

                  I just bought a box of very good house-made garlic croutons from my local market. Planning to dig into those tonight with a glass of wine and a Myrna Loy-William Powell flick. Hubby will have popcorn, he has no idea what he is missing.

              2. If I'm out of panko, I'll bash croutons for breading--adds not only crunch, but nice flavors.

                1 Reply
                1. re: pine time

                  Same here. Also use crumbs as a topping for steamed, braised or grilled vegetables.

                2. My sister puts the really crunchy ones in the food processor and then uses the crumbs for topping casseroles or mixing with spaghetti.

                  1 Reply
                  1. re: escondido123

                    I love Ina's recipe for Lemon Chicken with Croutons.

                  2. I hate them in salad. I make them for French onion soup and creamy tomato basil soup. Sometimes, I will add them to minestrone and top with parm. Leftover they make for quick and tasty bread crumbs.

                    1. I've used them in stuffing for acorn squash. Basically, saute a bunch of assorted mushrooms and some onion, stir in some Boursin cheese, stir in a couple handfuls of crushed, seasoned croutons. Stuff in to halved and cleaned acorn squash. Place in baking dish with a little water or broth (to steam), cover with aluminum foil and bake until squash is tender and stuffing is heated through.

                      1 Reply
                      1. re: ElsieDee

                        Thanks for this - just the idea I needed for using the too-intense Oregano and Lemon Bread I made today. The recipe (from a bread machine cookbook) called for 1 Tablespoon dried oregano, and I even cross-checked that the pound loaf column said 2 tsp. Should have trusted my instincts, since the bread is overpoweringly spiced.

                      2. I use them when making a savory bread pudding.

                        1. When I serve chicken or shrimp salad in avocado halves or starburst tomatoes, which in my climate is often, I surround the dish with croutons for the texture and a few carbs.

                          1. Commonly, there's a toasted seasoned crouton at the center of a German potato dumpling. No reason why other spherical dumplings for soups and stews could not be done this way.

                            1. Making a new hamburger "recipe" tonight, and it has 1/2 c of crush Caesar croutons added to the meat, along with 6-7 crushed garlics, 1 egg, s & p. New use of croutons for me!

                              1. Soups...of course...............Topping for some casseroles.........Lightly crushed over Green Beans, Aspargus and even peas

                                And....on a piece of Brie.......spread with chutney......lightly crushed

                                1. Alton Brown calls for crutons (ground in the fp) in his meatloaf recipe. I love this recipe - it is very different from my old one!

                                  http://www.foodnetwork.com/recipes/al...