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Bread

Bread Croustades

Bread crostades are fried bread cups filled with a buttery breadcrumb mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Bread Croustades

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F in the steps is the modern equivalent, not the book's own figure.

Prepare the crostades

  1. Cut stale loaf into 2‑inch thick rounds using a 2‑inch cutter.

  2. Use a smaller cutter to remove the centers, creating cup shapes.

Fry and bake

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

  2. In a dripping tin, combine breadcrumbs and butter.

  3. Bake in a moderate oven (350°F / 175°C), stirring occasionally, until golden brown.

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
Forms the crisp cup shapes; being stale helps it hold its shape when fried.
Butter
Adds richness and helps the breadcrumbs brown in the oven.
Fine white breadcrumbs
Coat the crostades and toast to a golden, crunchy finish.

The step that matters

Frying the cup shapes in smoking hot fat. If the fat is not hot enough, the bread soaks up oil and turns greasy rather than crisp. Very hot fat seals the surface quickly, so the bread fries to a crisp, golden shell.

“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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