These melt-in-your-mouth Homemade Croutons are golden and crisp on the outside, tender inside, and perfectly seasoned. Far superior to store-bought, they’re ideal for salads, soups, or as a crunchy snack.
Homemade croutons are an easy way to transform leftover bread into something delicious. When made at home they have a fresh, toasty flavor you rarely find in packaged croutons. Use them to top a hot bowl of broccoli cauliflower soup, add crunch to a Caesar, or sprinkle over any green salad. Best of all, this recipe takes less than 30 minutes from start to finish.
Table of Contents
- Key Ingredients
- Best Bread for Croutons?
- How to Make Croutons
- How to Use Fresh Bread For Croutons
- Serving Ideas
- Storage Tips
- More Salad Recipes to Pair with Croutons
- Homemade Crouton Recipe
Key Ingredients
- Bread – French bread, sourdough, ciabatta, or any sturdy loaf. Day-old or slightly stale bread works best.
- Olive oil – Use an oil that tastes good. Melted butter or a butter–olive oil blend can be used for a richer flavor.
- Fresh garlic – Adds bright flavor. Substitute about 1/4 teaspoon garlic powder if needed.
- Italian seasoning – A classic blend for easy flavor, though you can experiment with herbs and spices.
- Salt and black pepper – To taste.
- Red chili flakes – Optional, for a touch of heat.
The printable recipe with measurements is available in the recipe card below.
Best Bread for Croutons?
Choose a sturdy bread that holds its shape and crisps well. Slightly stale bread is ideal because it dries out faster and browns evenly. Good options include:
- Sourdough: Chewy, hearty, excellent crunch.
- French bread or baguette: Classic choice with crisp edges and a light center.
- Ciabatta: Airy interior and a crisp exterior.
- Country loaf or boule: Sturdy cubes that bake uniformly.
- Rye: Robust flavor that pairs well with soups and savory salads.
Pro Tip: If your bread is very fresh, cube it and let it sit out overnight or briefly dry it in a low oven so it loses moisture before seasoning and baking.
How to Make Croutons
- Preheat the oven and prepare a pan: Heat the oven to 375°F and line a large baking sheet with parchment paper for easy cleanup.
- Cube the bread: Cut the loaf into even 1-inch cubes and place them in a large bowl.
- Season: Whisk olive oil with minced garlic, then drizzle over the bread cubes. Add Italian seasoning, salt, pepper, and red chili flakes if using. Toss gently to coat.
Too much oil can make croutons heavy. Start with less and add more only if cubes look dry.
- Bake: Spread the cubes in a single layer with space between them. Bake 12–18 minutes, stirring once halfway through, until they are golden and crisp. Baking time varies with bread type and cube size.
Pro Tip: Remove croutons when they are lightly browned; they will continue to crisp as they cool.
- Cool and serve: Let the croutons cool completely on the sheet before serving or storing.
Pro Tip: Proper cooling locks in the crunch. Store in an airtight container once fully cooled.
How to Use Fresh Bread For Croutons
If your bread is fresh, use one of these quick methods to dry it out before making croutons.
Oven-dry method
Cube the bread and spread it in a single layer on a baking sheet. Bake at 200–250°F for 10–20 minutes, stirring once or twice, until the cubes feel dry but are not deeply browned. The goal is to remove moisture, not toast.
Counter-dry method
Cube the bread and leave it uncovered on the counter for 1–4 hours or overnight, covered with a clean towel. Turn the cubes occasionally so they dry evenly.
Refrigerate overnight
Place cubed or sliced bread in the refrigerator uncovered overnight. The cooler, drier air helps the bread dry out quickly and evenly.
Serving Ideas
Croutons add crunch to soups and salads, but they’re also delicious eaten straight from the pan. Try them with warm or chilled soups, tossed into a mixed green salad, or used as a crunchy topping for roasted vegetables.
If you have extra croutons, they pair well with a wide variety of dishes, from creamy tomato soups to hearty squash bowls or any salads that benefit from a savory crunch.
Storage Tips
Let croutons cool completely, then store them in an airtight container or zip-top bag with as much air removed as possible. Kept at room temperature, they stay crisp up to one week. For longer storage, refrigerate for 2–3 weeks or freeze for up to one month. Re-crisp in a warm oven for a few minutes if they soften.
More Salad Recipes to Pair with Croutons
Tuna Salad Recipe
Buffalo Chicken Salad Recipe
Shaved Brussels Sprout Salad Recipe
Arugula Salad with Shaved Parmesan
If you try this crouton recipe, please leave a comment and a star rating below — your feedback helps other readers discover and enjoy the recipe. Thank you!
Homemade Crouton Recipe
Jessica Randhawa
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Ingredients
- 1 loaf bread, cut into 1-inch cubes (leftover or stale bread is best)
- ¼ cup extra virgin olive oil
- 3 cloves garlic, minced
- 1 tablespoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon freshly cracked black pepper
- ½ teaspoon red chili flakes (optional)
Instructions
- Preheat the oven to 375°F and line a large baking sheet with parchment paper.
- Slice the bread into 1-inch cubes and transfer them to a large bowl.
- Season and combine: Mix olive oil and garlic, drizzle over the bread cubes, and toss with Italian seasoning, salt, pepper, and red chili flakes if using.
- Bake: Spread the cubes in a single layer with space between them. Bake, turning once, until golden and crisp, about 12–18 minutes depending on the bread.
- Cool and serve: Allow croutons to cool completely on the baking sheet before using or storing.
Notes
- Timing varies by bread type. Lighter breads need less time than dense loaves.
- Let croutons cool fully to achieve maximum crunch.
- Try different seasoning combinations for sweet, savory, or spicy variations.
- Remove when golden—croutons will continue to firm up as they cool.
Nutrition
Nutrition information is an approximation.
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