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

ipsedixit Nov 10, 2012 11:42 AM

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. chefj RE: ipsedixit Nov 10, 2012 11:49 AM

    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
      ipsedixit RE: chefj Nov 10, 2012 11:55 AM

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

      1. re: ipsedixit
        eight_inch_pestle RE: ipsedixit Nov 10, 2012 01:56 PM

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

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      luciaannek RE: ipsedixit Nov 10, 2012 11:56 AM

      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. foodieX2 RE: ipsedixit Nov 10, 2012 11:56 AM

        soup
        stuffing

        the larger ones are great as a cracker/crostini too

        1. Infomaniac RE: ipsedixit Nov 10, 2012 12:06 PM

          I like them in cheese omelets.

          2 Replies
          1. re: Infomaniac
            ipsedixit RE: Infomaniac Nov 10, 2012 12:12 PM

            In the omelet, or garnished on the omelet?

            1. re: ipsedixit
              Infomaniac RE: ipsedixit Nov 10, 2012 12:24 PM

              croutons not to big, right in the omelet.

          2. iluvcookies RE: ipsedixit Nov 10, 2012 12:37 PM

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

            3 Replies
            1. re: iluvcookies
              tcamp RE: iluvcookies Nov 10, 2012 05:40 PM

              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
                jenscats5 RE: iluvcookies Nov 11, 2012 10:35 AM

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

                I love them on soup myself....

                1. re: jenscats5
                  iluvcookies RE: jenscats5 Nov 11, 2012 01:47 PM

                  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.

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                pine time RE: ipsedixit Nov 10, 2012 01:26 PM

                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
                  d
                  Dirtywextraolives RE: pine time Nov 10, 2012 02:54 PM

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

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                  escondido123 RE: ipsedixit Nov 10, 2012 04:14 PM

                  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
                    f
                    foodie06 RE: escondido123 Nov 10, 2012 05:06 PM

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

                  2. s
                    sisterfunkhaus RE: ipsedixit Nov 10, 2012 05:37 PM

                    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. ElsieDee RE: ipsedixit Nov 10, 2012 06:38 PM

                      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
                        MidwesternerTT RE: ElsieDee Jan 20, 2013 05:09 PM

                        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. meatn3 RE: ipsedixit Nov 11, 2012 10:31 AM

                        I use them when making a savory bread pudding.

                        1. Veggo RE: ipsedixit Nov 11, 2012 10:48 AM

                          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. greygarious RE: ipsedixit Nov 11, 2012 02:06 PM

                            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.

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                              pine time RE: ipsedixit Nov 12, 2012 02:30 PM

                              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!

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                                FriedClamFanatic RE: ipsedixit Nov 12, 2012 02:34 PM

                                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. s
                                  Susan627 RE: ipsedixit Jan 20, 2013 05:36 PM

                                  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...

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