[citation needed] The word crouton is derived from the French croûton,[2] itself a diminutive of croûte, meaning "crust".

Typically the cubes of bread[2] are lightly coated in oil or butter (which may be seasoned or flavored for variety) and then baked.

[1] Alternatively, they may be fried lightly in butter or vegetable oil, until crisp and brown, to give them a buttery flavor and crunchy texture.

A dish prepared à la Grenobloise (in the Grenoble manner) has a garnish of small croutons along with beurre noisette, capers, parsley, and lemon.

Dried and cubed bread is commonly sold in large bags in North America to make Thanksgiving holiday stuffing or dressing.