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Homemade Croutons

Homemade Croutons add the perfect crunch to salads, soups, or any dish that needs a little extra texture!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, Condiment, Salad, Side Dish, Snack
Cuisine: American, Vegetarian
Keyword: croutons homemade, homemade croutons, homemade croutons recipe
Servings: 16 servings (4 cups croutons)
Author: Chelsea Lords
Cost: $1.12

Equipment

Ingredients

  • 4 heaping cups white bread 5 slices—see note 1
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter or 2 additional tablespoons oil
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • Salt and pepper
US - Metric

Instructions

  • Preheat oven to 375°F. Line a sheet pan with parchment paper or a silicone liner. Melt the butter and set aside to cool.
  • Using a sharp serrated bread knife, cut off the crusts, 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 and 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 oven and let stand for 5–10 minutes. The bread will harden further as it stands. Taste and add more salt if desired.

Video

Notes

Note 1: This recipe works with any bread. For a soft, melt-in-your-mouth texture, use 5 slices of Texas Toast, which is thicker than regular bread and ideal for homemade croutons. Thin bread cooks unevenly. Aim for 1-inch thick slices. Artisan baguettes also work well.
Leftover Bread: I use leftover Texas Toast for grilled cheese or air fryer sandwiches, then make croutons with the remaining slices. Freeze extra slices for future croutons or French toast sticks for weekend brunch.
Storage: Homemade Croutons will last about 2 weeks in a cool, dark place (not the fridge) or freeze them for 4–6 weeks. The key is to avoid moisture.

Nutrition

Serving: 1serving | Calories: 44kcal | Carbohydrates: 6g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 54mg | Potassium: 16mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 48IU | Vitamin C: 0.004mg | Calcium: 26mg | Iron: 0.4mg