There’s nothing fancy about homemade croutons; they’re made from stale bread. But boy, do they make your salads, soups, and casseroles taste like you actually cared.
Store-bought croutons are dry, bland, and mostly air. They get lost in the first crunch, that’s if they’re not too hard to bite into. When you make them yourself, you get real crunch, real flavor, and the freedom to use the bread you actually enjoy eating.
Using day-old bread and a few simple seasonings, you can create crispy croutons that taste just like the ones served in your favorite restaurant salads.
They take minutes to prep, and once you start making them at home, you’ll wonder why you ever settled for the bagged stuff.
And these croutons are oven-baked, not fried, so they’re flavorful and perfectly crunchy without being greasy. That’s a win-win in my book.
If you enjoyed this recipe, try our pangrattato recipe; it’s a great finishing touch for pastas and vegetables.
Table of Contents:
View more
Ingredients
Could you gather the ingredients to prepare our homemade croutons recipe? Culinary professionals call this the “Mise en Place,” which means “everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also ensures you have all the necessary ingredients on hand to make the recipe.
Recipe Variations
Healthy Croutons: Use whole wheat or multigrain bread for a healthier twist.
Herb Croutons: Fresh rosemary, thyme, oregano, or a mix of your favorite herbs.
Spicy Croutons: Add a sprinkle of smoked paprika and red pepper flakes.
Buttery Croutons: Swap half the oil for melted butter for a richer flavor.
Everything Bagel Croutons: Use everything bagel seasoning to kick up the flavor.
Truffle Croutons: Drizzle with truffle oil after baking.
How to Make Homemade Croutons
I’d like you to follow my simple, step-by-step instructions to learn how to make homemade croutons in your own home kitchen.
Preheat the oven to 425 degrees F.
Line a baking sheet with parchment paper and spread the croutons evenly over it.
Using a sharp knife, slice the bread.
Then cut it into cubes.
Add the cubed bread to a large mixing bowl.
Pour the olive oil, parmesan cheese, sea salt, garlic powder, and parsley over the top of the bread.
Use a spoon or your hands to combine and cover the breadcrumbs with the olive oil and seasonings.
Place the baking sheet on the center rack of the preheated oven and bake for 15-20 minutes until golden brown and crunchy.
Chef Tips
Use day-old bread; fresh bread can steam rather than crisp.
Let croutons cool thoroughly before storing to keep them crunchy.
Uniform cubes = even caramelization and crunch.
A mix of olive oil and melted butter gives the best flavor and texture.
Toss thoroughly so every piece is coated with fat and seasoning.
Infuse the oil with smashed garlic cloves for depth without the risk of burnt garlic.
If your salads or soups need a little pick-me-up, our homemade croutons will do the job. They’re easy to make, even easier to enjoy.
Once you’ve made them from scratch, you’ll never go back to store-bought. They are crisp, flavorful, and endlessly versatile, a true chef’s finishing touch!
Serving Suggestions
Use these crunchy croutons for Caesar salads, mixed greens, or a roasted beet salad with goat cheese.
Use as a topping for tomato bisque, creamy broccoli, or potato soup.
Casseroles that need a crunchy topper (think green bean casserole).
How to Store and Reheat
Store cooled croutons in an airtight container at room temperature for 5-7 days. They can be stored frozen for up to two months.
To refresh, place them on a baking sheet and bake at 350 degrees for 5 minutes.
Recipe FAQs
Any bread with structure will work. Italian bread, French bread, ciabatta, and sourdough are all great choices. Soft sandwich bread works, but it won’t have that rustic chew and crunch.
Yes, you can make them in advance; they will last for up to 7 days. Store in an airtight container. For best results, crisp again for a few minutes in the oven or toaster oven at 325 degrees.
You didn’t bake them long enough. Don’t rush it; let them bake until they’re fully crisp. They will crisp up a bit more as they cool, but they shouldn’t feel soft when they come out of the oven.
More Recipes You’ll Love!
Homemade Croutons Recipe
Learn how to make restaurant-style croutons at home! Crispy, buttery, and seasoned to perfection, these homemade garlic croutons are perfect for salads, soups, or snacking.
]]>
Ingredients
.5x1x2x
Instructions
Preheat the oven to 425 degrees F.
Line a baking sheet with parchment paper and spread the croutons evenly over it.
Using a sharp knife, slice the bread and then slice into cubes
Add the cubed bread to a large mixing bowl
Pour the olive oil, Romano cheese, sea salt, garlic powder, and chopped parsley over the cubes.
Use a spoon or your hands to combine and cover the cubes with the olive oil and seasonings.
Pour the croutons onto a parchment-lined baking sheet and spread them out in an even layer.
Place the baking sheet on the center rack of the preheated oven at 425 degrees and bake for 15-20 minutes until golden brown and crunchy.
Notes
Healthy Croutons: Use whole wheat or multigrain bread for a healthier twist.
Herb Croutons: Fresh rosemary, thyme, oregano, or a mix of your favorite herbs.
Spicy Croutons: Add a sprinkle of smoked paprika and red pepper flakes.
Buttery Croutons: Swap half the oil for melted butter for a richer flavor.
Everything Bagel Croutons: Use everything bagel seasoning to kick up the flavor.
Truffle Croutons: Drizzle with truffle oil after baking.
Chef Tips
Use day-old bread; fresh bread can steam rather than crisp.
Let croutons cool thoroughly before storing to keep them crunchy.
Uniform cubes = even caramelization and crunch.
A mix of olive oil and melted butter gives the best flavor and texture.
Toss thoroughly so every piece is coated with fat and seasoning.
Infuse the oil with smashed garlic cloves for depth without the risk of burnt garlic.
Serving Suggestions
Use these crunchy croutons for Caesar salads, mixed greens, or a roasted beet salad with goat cheese.
Use as a topping for tomato bisque, creamy broccoli, or potato soup.
Casseroles that need a crunchy topper (think green bean casserole).
How to Store and Reheat
Store cooled croutons in an airtight container at room temperature for 5-7 days. They can be stored frozen for up to two months.
To refresh, place them on a baking sheet and bake at 350 degrees for 5 minutes.
What bread is best for croutons?
Any bread with structure will work. Italian bread, French bread, ciabatta, and sourdough are all great choices. Soft sandwich bread works, but it won’t have that rustic chew and crunch.
Can I make these in advance?
Yes, you can make them in advance; they will last for up to 7 days. Store in an airtight container. For best results, crisp again for a few minutes in the oven or toaster oven at 325 degrees.
Why did my croutons turn out chewy?
You didn’t bake them long enough. Don’t rush it; let them bake until they’re fully crisp. They will crisp up a bit more as they cool, but they shouldn’t feel soft when they come out of the oven.
Nutrition
Calories: 409kcalCarbohydrates: 30gProtein: 6gFat: 30gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gTrans Fat: 0.2gCholesterol: 3mgSodium: 394mgPotassium: 136mgFiber: 2gSugar: 18gVitamin A: 97IUVitamin C: 1mgCalcium: 35mgIron: 1mg
