Crouton

A crouton is a piece of sautéed or rebaked bread, often cubed and seasoned, that is used to add texture and flavor to salads, notably the Caesar salad, as an accompaniment to soups and stews, or eaten as a snack food. The word crouton is derived from the French croûton, itself derived from croûte, meaning "crust". Most people consider croutons to come invariably in the shape of small cubes, but they can actually be of any size and shape, up to a very large slice. A croûton (crouton) is a diminutive form of a croûte (croute), much like a cigarette is a diminutive form of a cigar. Many people now use crouton for croute, so the usage has changed. Historically, however, a croute was a slice of a baguette lightly brushed with oil or clarified butter and baked. In French cooking 'croûte' is not only a noun but also has a verb form which describes the cooking process that transforms the bread into the crust.

"Crouton. Derived from the French crouton, has been an English word since early in the 19th century, whereas two other connected French culinary terms, croute and croustade, have remained French...All these terms derive from the Latin word crusta, meaning 'shell'. Thus the outside of a loaf of bread is the crust or croute. Crouton, the diminutive form, usually refers to the familiar little cubes of toasted or fried bread which might originally have been cut from a crust...It first appears in French in the 17th century when it is described as 'a little piece of bread crust served with drinks'. In recent times, croutons are often added to fish soups, and occasionally to certain salads."