Pronunciation: [kɹˈa͡ʊtən] (IPA) 
The spelling of the word "crouton" is influenced by its French origin. In IPA phonetic transcription, the word is pronounced as /ˈkruː.tɒn/. The "ou" sounds like "oo" in "too" and "o" sounds like "ah" in "father". The final "n" is silent, and the stress is on the first syllable. The word refers to a small piece of crispy bread, toasted or fried until crunchy; often added to soups, salads or as a snack.
A crouton is a small, dry, crispy piece of bread that is typically cuboid or irregularly shaped. These bite-sized bread morsels are commonly used as toppings or additions to salads, soups, and certain dishes as a way to add texture, flavor, and a pleasing crunch. Croutons are often made from stale or leftover bread slices, which are cut into smaller pieces and then toasted or fried until they become golden brown and crisp.
Croutons can be seasoned with various herbs and spices such as garlic, oregano, thyme, or paprika, enhancing their taste and providing a savory or zesty kick. They can also come in a range of flavors, including cheese, bacon, or onion, catering to different culinary preferences.
These delightful morsels not only serve as a textural contrast to the softer elements of a dish but also act as vehicles for absorbing flavors from dressings, sauces, or broths. Their crispiness adds a pleasant element of surprise and adds interest to otherwise ordinary meals.
Croutons have been part of culinary traditions for centuries and have gained popularity worldwide due to their versatility and ability to transform a simple dish into a more exciting culinary experience. Whether used as a garnish or enjoyed on their own as a snack, croutons have become a beloved addition to numerous recipes, providing an enjoyable way to utilize leftover bread while elevating the overall taste and presentation of a meal.
The word "crouton" has its origins in the French language. It comes from the Old French term "croustade", which means a piece of bread that has been toasted or fried. The term "croustade" itself originates from the Latin word "crustāre", meaning "to encrust" or "to form a crust". Over time, "croustade" evolved into "croûton" in modern French, which translates to "little crust". The word was then borrowed into English, where it came to represent small, crispy pieces of bread typically used as toppings in salads or soups.
