Say goodbye to flavorless store-bought croutons. Making croutons at home is fast, inexpensive, and a great way to use up leftover bread. Crisp, golden croutons instantly elevate salads and soups, and once you try homemade, you likely won’t reach for the boxed version again.
Homemade Croutons Recipe
Salads can be plain, so I like to add crunchy elements. After I began baking sourdough, I started turning leftover slices into croutons, and my salads have been far better ever since. The process is straightforward: cube bread, toss with oil and seasonings, and bake until golden and crisp.
These croutons pair especially well with a hearty grilled chicken salad or any green salad you love. Warm or room-temperature, they add the satisfying crunch that makes a simple salad feel special.
Why You’ll Love this Recipe
Homemade croutons beat store-bought in both texture and flavor. They are versatile, economical, and quick to prepare.
- Reduce waste: Use stale or leftover bread to make a delicious topping instead of throwing it away.
- Quick to prepare: Croutons take only minutes to prep and bake while you finish the rest of your meal.
- Customizable: Control ingredients to suit dietary needs or flavor preferences—swap oils, herbs, or use gluten-free bread.
Ingredients & Substitutions
You only need a few basic ingredients for tasty croutons: bread, oil, salt, pepper, and seasoning.
Bread: Any bread works—sandwich loaf, baguette, ciabatta, dinner rolls, or an artisan boule. Slightly stale bread is fine and often ideal.
Oil: Olive oil is classic, but avocado oil, vegetable oil, or melted butter work well too.
Seasonings: Italian seasoning is simple and flavorful, but you can use garlic powder, rosemary, oregano, parsley, basil, or a pizza seasoning blend. Add grated Parmesan for an extra savory touch.
Flavored croutons
Italian: Toss cubes with Italian seasoning and a little Parmesan.
Garlic: Add garlic powder or minced fresh garlic to the oil and seasoning mixture for garlicky croutons.
Type of Bread for Homemade Croutons
Croutons are essentially well-toasted bread cubes, so the type of bread affects texture and flavor. A crusty, freshly baked loaf yields wonderfully crunchy croutons, while softer sandwich bread will produce lighter, less crunchy bites.
- Sourdough bread: Great for bold flavor and a chewy, crunchy texture.
- Sandwich bread: White, whole wheat, or rye will all work—cut into uniform cubes for even toasting.
- Baguette: Makes very crunchy croutons with a crisp exterior.
- Dinner rolls: Leftover rolls become excellent croutons when cubed and toasted.
- Gluten-free bread: Use your preferred gluten-free loaf to make allergy-friendly croutons.
Tip: Both fresh and stale bread are fine—just check for mold before using.
How to Make Homemade Croutons
Making croutons is fast and straightforward. Follow these easy steps:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Cut bread into evenly sized cubes.
- Place the bread cubes in a large bowl and toss with olive oil, salt, pepper, and your chosen seasoning until evenly coated.
- Spread the seasoned cubes in a single layer on the prepared baking sheet.
- Bake for 12–15 minutes, turning the pan once if needed, until the pieces are golden brown and crisp.
- Remove from the oven and let the croutons cool before serving or storing.
Storing
Allow croutons to cool completely. Store in an airtight container or zip-top bag at room temperature in a cool, dry place for up to two weeks.
To freeze, put cooled croutons in a freezer-safe bag or container for up to two months. Thaw at room temperature before using.
Uses for Homemade Croutons
Croutons are classic on green salads and are especially tasty on a grilled chicken salad. They also work wonderfully as a crunchy garnish for tomato soup, loaded baked potato soup, minestrone, or any hearty bowl of soup.
If your croutons begin to lose crunch, pulse them in a food processor to make breadcrumbs for meatballs, coatings, or dips—no waste.
Tips for Success
- Single layer: Arrange cubes in a single layer so they toast evenly and don’t steam.
- No parchment? Grease the baking sheet well with nonstick spray or a thin layer of oil.
- Save money: Day-old or discounted bakery bread, like a baguette a day or two old, makes excellent croutons.
FAQ
Store cooled croutons in an airtight container or a sealed bag with the air pressed out. Proper storage prevents moisture from softening them and helps them stay crisp longer.
If croutons are soft, they were likely crowded on the baking sheet. Leave space between cubes so hot air circulates. Overcrowding traps steam and prevents proper browning and crisping.
Other Salad Topping Recipes
- Roasted Tomatoes
- Homemade Ranch Dressing
- Simple Fruit Salad
- Easy Guacamole
Did you make this recipe?
If you try this crouton recipe, please leave a review and share how it turned out. Your feedback helps others and is much appreciated.
Homemade Croutons
Ingredients
- 2 cups cubed bread about ¼ standard loaf or 6 ounces
- 2 tablespoons olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 teaspoon Italian seasoning
Instructions
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Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
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Cube the bread into even pieces.
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Toss bread cubes in a bowl with olive oil, Italian seasoning, salt, and pepper until evenly coated.
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Spread in a single layer on the prepared baking sheet.
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Bake 12–15 minutes until golden and crisp.
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Cool, then serve on salads or soups.