Homemade Croutons make the perfect finishing touch to a great salad or the best textural boost to a bowl of soup. Pretty much anytime you’re craving some crunch in your meal, these croutons will come in handy!
Why make Homemade Croutons?
I get it…why make your own when they’re so easily accessible at most grocery stores?
- As the broken-record that I am…nothing beats homemade! And I don’t know about you, but I’ve had my fair share of lackluster and stale packaged croutons!
- When you make it yourself you can have peace of mind knowing exactly what’s in your croutons.
- You have control over the bread used (which is great for dietary restrictions!).
- You have control over the seasonings added (plenty of room for creativity here!).
- Making your own is more economical (especially if you have stale, leftover bread that would otherwise go to waste).
- You’ll feel *fancy.* (I mean, how many people can say they make their own croutons?!)
Croutons are the crème de la crème of a great salad! (So long as there is also a homemade vinaigrette to top ’em with!)
How To Make Homemade Croutons
So here’s the thing: I’ve made croutons with just about every type of bread — from fancy artisan breads (sourdough included) to my leftover No-Knead Bread. Heck, I even made ’em with leftover, stale Dinner Rolls. But the bread I keep coming back to is plain, thick-sliced, white bread.
The reason? You get the “classic” crouton feel — a soft crumble, sort-of melt-in-your-mouth feel– like the packaged croutons, but so much tastier (and fresher!).
The bread I keep on hand for this homemade croutons recipe is Texas Toast. This is a particular type of bread that is sliced thicker than regular sandwich bread– which makes a big difference. If the bread is too thin, while they’ll still work, the croutons aren’t as impressive and are more prone to cooking unevenly. If possible, aim for bread sliced about 1-inch thick.
Quick Tip
Cut the bread into 5×5 squares to get the perfect small-cut croutons! For homemade garlic croutons, we add a touch of garlic powder — feel free to increase for a more intense flavor!
Homemade Croutons FAQs
How do you keep Homemade Croutons crispy?
Bake croutons until fully crisp on the first day. Let them cool completely in a dry area before storing in an airtight container to prevent moisture.
If they lose their crispiness, re-crisp in the oven for 5 minutes at 350°F.
Are croutons just stale bread?
Croutons are typically made from stale bread, but what makes them special is adding olive oil, butter, and seasonings, then baking them until perfectly crisp.
Why are my croutons so hard?
This means they were likely burnt.
If they’re still somewhat edible but not suitable as croutons, crush them up and use them as a crunchy topping for salads or casseroles, like baked mac and cheese.
What can I do with extra croutons?
Here are some fun and creative ways to use croutons that go beyond salads:
- Crumble over roasted fish
- Add to soups
- Sprinkle over some creamy soft-scrambled eggs
- Crumble over a casserole—crumbled up, these croutons can replace breadcrumbs or panko in recipes.
Storage
How To Store Homemade Croutons
The key here is to avoid moisture. Once croutons come in contact with moisture they’ll lose their crunch (and become prone to molding)! Cool the croutons completely before adding to an air-tight container or bag (removing as much air as possible before storing). Don’t store in the fridge, but rather a cool, dark, dry place or freeze for 4-6 weeks. (Frozen croutons will likely need to be crisped up again in the oven after thawing.)
Homemade Croutons will last about 2 weeks in the pantry.
Add These Croutons To One Of These Dishes:
- Make easy Homemade Croutons for Caesar Salad.
- Add as a topping to your favorite tomato soup — either Tomato Basil Soup or this Easy Tomato Soup.
- Crumble them up on top of this one-pan Tuna Casserole.
- Add to a classic salad like this Garden Salad, Salad Recipe, or Italian Salad.
- Add to this tasty (and easy) Caesar Salad Pizza made on naan bread.
Homemade Croutons
Ingredients
Instructions
- Preheat the oven to 375°F. Line a sheet pan with parchment paper or a silicone liner. Melt 1 tablespoon butter and set aside to cool.
- Using a sharp serrated bread knife, cut off the crusts and then cut the bread into small cubes. I cut a 5x5 grid. Measure 4 heaping cups of bread and add them to the prepared sheet pan.
- Drizzle olive oil, melted butter, Italian seasoning, garlic powder, and salt & pepper to taste over the bread. I add 1/8 teaspoon each. Toss with your hands until the bread is well coated. Spread in an even layer, ensuring the bread isn't overlapping.
- Bake until the bread is golden brown, flipping cubes every 5 minutes for 12-15 minutes. Watch closely around 12 minutes. Remove from the oven and let stand for 5-10 minutes. The bread will harden further as it stands. Taste and add more salt if desired.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
