Why You’ll Love Homemade Croutons
Homemade croutons are easy to make. They add warm crunch to salads and soups. You taste fresh bread, olive oil, and herbs. Store-bought croutons can be stale or heavy. When you make them at home, you control the flavor and the texture. You can make them plain, garlicky, or cheesy. You can make a small batch or a large batch fast. They make good use of day-old bread. You will save money and waste less food.
introduction
This recipe shows clear steps to make crispy, tasty croutons at home. You need simple ingredients and one baking sheet. The method is quick and forgiving. If you like easy kitchen projects and simple crafts, you might also enjoy this salt dough ornament winter-solstice guide as another fun, hands-on idea. The croutons bake in a warm oven and crisp as they cool. You can change the herbs and seasonings to match your meal. Read on for what you need, how to make them, storage tips, and more.
Why Make This Recipe
Make this recipe because it is fast and flexible. You only need common pantry items. The process takes a few minutes to prep and under 20 minutes to bake. The flavor is better than most store versions. You can avoid additives and extra salt. You can make croutons to match the dish you serve. For example, add garlic and parmesan for pasta salads, or keep them plain for light soups. This recipe also uses less oil than many recipes, yet the bread still gets evenly coated and golden. It is a good basic method that you can repeat often.
What You Need for Homemade Croutons
You need a baking sheet and a large bowl. Use parchment or a silicone mat to keep the croutons from sticking and to make cleanup easy. A small saucepan or microwave-safe bowl lets you melt butter and warm the olive oil with herbs. A spatula or large spoon helps you toss the bread pieces so they coat well. A cooling rack is nice but not required. Let the croutons cool on the sheet so they crisp fully. If you want, grate the parmesan while the croutons bake. That small step helps the cheese melt into the bread for extra flavor.
How to Make Homemade Croutons
Ingredients:
12-ounce (340g) loaf of crusty bread, 1/3 cup (80ml) extra-virgin olive oil, 3 Tablespoons (43g) unsalted butter, 1 teaspoon Italian seasoning blend, 1 teaspoon dried parsley, 1 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, optional: 1/4 cup freshly grated parmesan cheese
Directions:
Preheat oven to 375°F (191°C). Line a large baking sheet with parchment paper or a silicone baking mat., Tear or slice bread into small bite-size pieces and place them in a large bowl. You should have around 6 to 8 cups of bread cubes, give or take., In a small saucepan over medium heat, whisk together olive oil, butter, Italian seasoning, parsley, garlic powder, salt, and pepper until the butter is melted and everything is combined, about 3–5 minutes. Pour over the bread cubes, add the optional parmesan cheese, and stir/toss until all the pieces of bread are coated. Spread the seasoned bread cubes in a single layer on the prepared baking sheet., Bake for 10 minutes, remove from the oven and stir, then return the pan to the oven and bake for an additional 8 minutes. Remove from the oven and set the baking sheet on a cooling rack. Let the croutons cool on the baking sheet for 30 minutes; they will continue to crisp up as they cool., Store leftover croutons lightly covered at room temperature for up to 1 day; after that, store covered tightly for up to 10 days.
This method is simple. Cut or tear the loaf into similar-size pieces so they cook evenly. Warm the oil and butter with the herbs to bring out the flavors. Toss the bread well so each cube has a light coat. Bake in a single layer. Stir once halfway through so the pieces brown on all sides. Let them cool fully before storing. The croutons will firm up as they cool.
Best Ways to Serve Homemade Croutons
Serve these croutons on a green salad for a classic crunch. They pair well with Caesar, garden, and Greek salads. Drop a handful into a warm bowl of tomato soup, vegetable soup, or chicken soup. The croutons add texture and soak up some broth without going soggy too fast. Use them to top casseroles for a crunchy finish. Scatter croutons over pasta salads for a toasted note. You can also serve them as a snack with a light dip, like herb yogurt or a small bowl of olive oil and balsamic for dunking.
For more ideas, consider pairing flavored croutons with similar dishes. Garlic and parmesan croutons go well with pasta and creamy soups. Herb-only croutons suit light salads. Spicy croutons work with chili or hearty bean soups. The croutons double as a quick garnish for roasted vegetables or even a topping for baked fish.
How to Store Homemade Croutons
Cool the croutons completely before storing. Warm or moist croutons will steam and go soft in storage. Store them in an airtight container to keep crunch. A zip-top bag with most air pressed out also works. At room temperature, use them within 1 day if the container is only lightly closed. For best long-term results, seal them tightly and use within 10 days. If you have a lot, you can freeze croutons in a freezer-safe bag for up to 1 month. Thaw at room temperature; they often retain much of their crispness. If they soften, re-crisp them in a 350°F (175°C) oven for 5–7 minutes.
Easy Tips to Make Homemade Croutons
- Use day-old or slightly stale bread. It soaks up the oil and stays crisp.
- Cut pieces the same size for even cooking. Aim for bite-size cubes.
- Don’t crowd the pan. Give each piece room so air can circulate.
- Stir once during baking for even browning.
- If you like extra crisp, bake 2–3 minutes longer, but watch closely.
- Add the parmesan cheese before baking for a toasted cheesy crust.
- Use flavored olive oil or add a pinch of red pepper flakes for heat.
- If you want a lower-fat version, use only olive oil and skip the butter.
- Make sure the croutons cool on the pan; they crisp as they cool.
Try These Variations of Homemade Croutons
- Garlic Parmesan: Add 1 teaspoon garlic powder plus 1/4 cup grated parmesan before baking.
- Herby Lemon: Add 1/2 teaspoon lemon zest and extra dried basil with the Italian seasoning.
- Spicy Chili: Mix in 1/4 teaspoon cayenne or red pepper flakes for a kick.
- Cheesy Ranch: Toss with a teaspoon of ranch seasoning and 1/4 cup shredded cheddar.
- Sweet & Savory: Use butter and a little honey plus a sprinkle of cinnamon for a sweet snack.
- Whole Grain: Use a whole-grain or sourdough loaf for a different texture and flavor.
- Pesto: Toss cubes with a small spoon of pesto and a little oil for a green, herby twist.
Try one change at a time so you know what you like best.
Common Questions About Homemade Croutons
Q: Can I use soft bread or sandwich bread?
A: Yes, you can. Sandwich bread will make softer croutons. For best crunch, use bread that is a bit dry or toast it lightly first.
Q: How do I make them on the stovetop?
A: Heat oil and butter in a pan over medium heat. Add bread cubes and cook, stirring often, until golden and crisp. This needs more attention but works well for small batches.
Q: Can I add fresh garlic instead of garlic powder?
A: Yes, but fresh garlic can burn in the oven. Mix minced fresh garlic with the oil and butter and keep an eye on them, or add it near the end of baking.
Q: How do I keep croutons from getting soggy in soup?
A: Add croutons right before serving. Serve them on the side so people can add as much as they like.
Q: Can I double the recipe?
A: Yes. Use two baking sheets and bake them in the same oven. Rotate pans halfway through for even baking.
Final Thoughts
Homemade croutons are a small step that makes big difference. They are cheap, fast, and fresh. You control the taste and the oil. You can make a batch to top many meals during the week. The simple method here gives you a reliable result every time. Try the basic recipe first, then make small changes to find your favorite mix of herbs and cheese.
Ready to Give It a Try?
Gather your bread, oil, butter, and spices. Preheat the oven and set up a sheet with parchment. Cut the bread, warm the oil and butter with herbs, toss, and bake. Let them cool and enjoy the fresh crunch on salads, soups, and more. Homemade croutons are a small effort that adds bright flavor and texture to many dishes.
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Homemade Croutons
- Total Time: 33 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Easy and delicious homemade croutons that add a warm crunch to salads and soups.
Ingredients
- 12-ounce (340g) loaf of crusty bread
- 1/3 cup (80ml) extra-virgin olive oil
- 3 tablespoons (43g) unsalted butter
- 1 teaspoon Italian seasoning blend
- 1 teaspoon dried parsley
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Optional: 1/4 cup freshly grated parmesan cheese
Instructions
- Preheat oven to 375°F (191°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Tear or slice the bread into small bite-size pieces and place them in a large bowl (about 6 to 8 cups of bread cubes).
- In a small saucepan over medium heat, whisk together olive oil, butter, Italian seasoning, parsley, garlic powder, salt, and pepper until the butter is melted (about 3–5 minutes).
- Pour the mixture over the bread cubes, add the optional parmesan cheese, and stir/toss until all pieces are coated.
- Spread the seasoned bread cubes in a single layer on the prepared baking sheet.
- Bake for 10 minutes, stir, then return to the oven and bake for an additional 8 minutes.
- Remove from the oven and let cool on the baking sheet for 30 minutes.
Notes
Store leftover croutons lightly covered at room temperature for up to 1 day; after that, store covered tightly for up to 10 days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg