It is a common fault to make these large and unsightly. When, in addition, they are burned in the oven, they spoil any soup, however well made.
Shave away the dark crust from cold rolls or slices of bread; cut the bread in neat, dice shapes of even size, and toast it in a pan in the oven to a light brown color all over. Pour from six to twelve in each soup plate before the soup. It is better not to add these crusts to the soup in the pot, as they dissolve and give it a bad appearance.
Whitehead’s Family Cook Book, 1891