Torn Croutons

These torn croutons from Thomas Keller are the crispiest and crunchiest we’ve ever tried. Here’s how to make them.

A layer of torn croutons and chopped herbs on parchment paper

Cooking torn pieces of bread very, very slowly is the key to these croutons. The result is croutons that absorb the oil and butter through slow cooking and, hence, are very crunchy and bursting with flavor. We serve these in many salads, including Grilled Asparagus with Prosciutto, Fried Bread, Poached Egg and Aged Balsamic Vinegar.–Thomas Keller

LC And We Serve These Croutons... Note

Chef Thomas Keller just explained how he serves these crunchy croutons. Uh, we’re lucky if we have any left after downing them by the handful.

Torn Croutons

  • Quick Glance
  • Quick Glance
  • 45 M
  • 1 H, 25 M
  • Makes 3 cups
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  • For the garlic confit and oil
  • For the croutons


Make the garlic confit and oil
Cut off and discard the ends of the garlic cloves. Place the cloves in a small saucepan and add enough oil to cover them by about 1 inch. None of the garlic cloves should be poking above the oil.
Set the saucepan on a diffuser over medium-low heat. The garlic should cook gently, with very small bubbles coming up through the oil but not breaking the surface. If it is cooking too quickly, adjust the heat as necessary and/or move the pan to one side of the diffuser. Cook the garlic for about 40 minutes, stirring every 5 minutes or so, until the cloves are completely tender when pierced with the tip of a knife. Remove the saucepan from the heat and allow the garlic to cool in the oil. Refrigerate the garlic in a covered container, submerged in the oil, for up to 1 week.
Make the croutons
Cut the crusts off the loaf of bread. Tear some of the bread into irregular pieces no larger than 2 inches. You need about 3 cups of croutons; reserve any remaining bread for another use.
Pour enough garlic oil into a large sauté pan to measure a depth of 1/8 inch. Heat the oil over medium heat until hot. Spread the torn bread in a single layer in the pan (if your pan is not large enough, use 2 smaller pans). Add the butter. The oil and butter should be bubbling. If you hear sizzling, the heat is too high. Adjust the heat as necessary, and stir the croutons often as they cook. Cook until the croutons are crisp and turn a beautiful rich golden brown on all sides, 15 to 20 minutes.
Move the croutons to one side of the pan and keep warm until ready to serve. Sprinkle with herb, if using. (Note: Do not drain on paper towels; you want the flavors of the oil intermingled with the other ingredients as you eat the croutons in a salad.) Torn croutons should be used the day they are made.
Print RecipeBuy the Ad Hoc at Home cookbook

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Recipe Testers Reviews

These croutons are exquisite. If you’re going to splurge and eat something this, well, splurge-worthy, make them from scratch. You can make the oil ahead of time so the croutons themselves aren’t terribly time consuming. I avoided making these for a while as I don’t have a diffuser. Then a stroke of genius hit—I have a griddle on my stove. So I put it on low and placed the saucepan with the garlic and oil on top of it. Perfection! Small bubbles rose slowly through the oil and gently cooked the garlic.


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  1. These remind me very much of when I worked in a bakery/deli years ago. They would make fresh baked, homemade loaves every day to use in the deli and what wasn’t used by the end of the day was turned into croutons the next. That place sold bags and bags and bags of those croutons!

  2. Going to surprise my man with some yummy croutons (with salad of course.) Just thought I’d kick it up a notch with something homemade, wish – me – luck!

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