Crouton rustique

Freshly baked croutons are most delicious when crispy on the outside and soft at the centre. Larger pieces of bread are better as they dry out less quickly on the inside. In this recipe we have torn the croutons by hand instead of cutting them to create a more rustic effect. You can easily vary the flavour by using other oils or herbs. The use of old bread makes it a real Waste to Taste component.

Crouton rustique

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 3,600 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!


As needed:


large pieces of brioche or another type of white bread

As needed:


olive oil, garlic oil or clarified butter




Preparation method

  • Tear the bread into large pieces of more or less equal size.
  • In a large bowl mix the pieces of bread with the oil or clarified butter.
  • Spread the bread out onto a baking tray and bake until crisp in an oven at 180°C.
  • Shake the tray a number of times to turn the bread.
  • Sprinkle with salt or, if you like, dried herbs or spices.
  • Store in an air-tight container. 

Serving suggestions

  • As a garnish for salads, e.g. with a salad containing smoked chicken, grilled sweetcorn, lamb's ear lettuce, pickled apple and curry vinaigrette.
  • You can easily vary the flavour, e.g. by adding Ras el Hanout, algae powder, garlic or fresh herbs.

Previous page