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Bread

Bread Croustades

Bread croûstades are fried bread cups made from stale loaf.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Bread Croustades

Ingredients

Directions

Prepare

  1. Slice the stale loaf into 2‑inch thick slices.

  2. Use a 2‑inch cutter to cut rounds from the slices.

  3. Use a smaller cutter to remove the center from each round, creating cup shapes.

Fry

  1. Fry the cup shapes in smoking hot fat until crisp.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Stale loaf
Its dry, firm crumb holds its shape and crisps well when fried.
Fat for frying
Conducts high heat to brown and crisp the bread surface quickly.

The step that matters

Frying in smoking hot fat. If the fat is not hot enough, the bread soaks up oil and turns greasy instead of crisp. Fat that is smoking hot seals the surface quickly, so the cups crisp without absorbing much oil.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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