Croutons are low-key a great snack too, right outta the bag.
this post was submitted on 01 Jan 2026
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Yes, the entire point is to make use of stale bread.
Well, good PR and a bunch of recipes that call for them
That we buy croutons in stores is why the French don't believe Americans can cook
You're wrong actually. I don't know anyone who makes his own croutons in France. We buy them premade, they are round and small, and you can either buy the natural bread kind, or the garlic flavored kind. Link for an example: https://www.carrefour.fr/p/croutons-ail-tipiak-3185200001358
Of course you can make your own shitty croutons with bread and a toaster, but it's annoying and most likely a waste of time because we eat croutons at most once a year.
Also we love Americans, the so-called hate between people is shitty propaganda that has been existing as long as I can remember (except for Trump, he's an idiot in every country).
Giving food French names seems to make them more marketable.
croutons are just stale dry bread with incredible seasoning that taste fantastic*
I always thought Ruby Tuesday’s in the US had the best croutons. IIRC, they were black pumpernickel(?) and toasted such that there was still a little bit of softness in the center.
They add great texture and are wonderful as a flavor binder.
toasted
And plenty of butter and seasoning.
I suspect most commercial ones are fried
Seasoned toast bites (made from stale bread).
They also don't get soggy and dissolve when mixed with dressing the way I imagine normal bread would.