How To Make Homemade Croutons

Learn how to make homemade croutons from scratch with this simple, customizable croutons recipe.

The BEST Homemade Croutons Recipe

Have leftover bread?

Make croutons! 

Homemade croutons are just about the easiest thing ever to make, and a million times better than anything you can buy at the store.  They’re also easy to customize with whatever seasonings you might be craving, they can be made with any kind of bread that you have on hand (including gluten-free), and they’re easy to make as large or small, soft or crispy, plain or seasoned as you might prefer.  Plus, if you’re trying to eat more greens in your life, I’m convinced that having a fresh batch of croutons around is one of the best motivators to toss together a quick salad.  Or they’re also delicious for topping a fresh bowl of tomato soup or gazpacho (<– new recipe coming tomorrow, stay tuned!) this time of year.

So grab that leftover bread, and let’s bake up a quick batch!


Bread for Homemade Croutons Recipe

Homemade Croutons Ingredients:

To make homemade croutons, you just need three main ingredients:

  • Bread: Ideally at least a day or two old, any variety will do.
  • Olive oil: Or melted butter, if you prefer.
  • Seasonings: Totally up to you!  I always, always add garlic powder to my croutons.  Plus salt and black pepper.  But any other seasonings are up to you!  I often turn to Italian seasoning or blackening seasoning, and will occasionally sprinkle on some Parmesan cheese too.

How To Make Homemade Croutons

How To Make Croutons:


  1. Dice your bread: Choose whatever size of cubes you prefer, either cut with a knife or torn into small chunks by hand.  It’s just important that the croutons be uniformly sized so that they cook evenly.
  2. Toss with oil and seasonings: In a large bowl, drizzle the bread evenly with the oil and seasonings.  Then toss until evenly combined.
  3. Spread out on a baking sheet: Turn the croutons out onto a parchment-covered baking sheet, and spread out in a single layer.
  4. Bake until crispy: Flipping the croutons once halfway through baking.  Then baking until they croutons reach your desired level of crispiness.  (If they start to get too brown, lower the heat and let them bake lower and slower.)
  5. Serve or store: Then serve immediately.  Or let the croutons cool until they reach room temperature, then store in a sealed container for up to 2 weeks.

Homemade Croutons Recipe

Ways To Use Homemade Croutons:

Some of my favorite ways to use homemade croutons include:

  • Salads: Especially any kind of Caesar salad, or my favorite Everyday Salad.
  • Soups: Especially hot tomato soup, or authentic Spanish gazpacho (recipe coming soon!)
  • Stuffings/Casseroles: Especially around the holidays

And of course, anytime you need breadcrumbs, just use a rolling pin or food processor to break those croutons up into your preferred size of breadcrumbs.

Authentic Gazpacho with Homemade Croutons

Enjoy, everyone!

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How To Make Homemade Croutons

Learn how to make homemade croutons from scratch with this simple, customizable croutons recipe.


  • 1 loaf of bread (about 12 ounces), cut into 3/4-inch cubes
  • 1/4 cup olive oil
  • 2 teaspoons Italian seasoning, homemade or store-bought
  • 1 teaspoon garlic powder
  • 3/4 teaspoon fine sea salt
  • 1/2 teaspoon black pepper


  1. Preheat oven to 375°F.  Line a large baking sheet with parchment paper; set aside.
  2. In a large bowl, evenly drizzle the olive oil over the bread chunks.  Then evenly sprinkle the Italian seasoning, garlic powder, salt and pepper over the bread.  Toss gently until well-combined.
  3. Spread the bread cubes out in a single layer on a baking sheet.
  4. Bake until golden, turning once halfway through cooking in order to brown all sides of the croutons.  Cooking time will depend on the thickness of the cubes, so watch to be sure that they do not burn. (Mine generally take between 15-20 minutes.)
  5. Remove from oven, and let cool completely.  Use immediately, or store in an air-tight container for up to 1 week.

*Recipe updated in July 2018.

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If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

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29 comments on “How To Make Homemade Croutons”

  1. So much smarter than the way my mom taught me. She always did hers in butter in a saute pan. But the butter never coats the bread evenly. And your way is probably a whole lot healthier. :-)

  2. Ali…I’ve been looking for a good home crouton recipe. Can’t wait to try this one.


  3. These croutons are spot on! And the oven is so much less time consuming than the sautee pan as well as providing even heat to avoid burnt or under toasted croutons. Especially liked the effect of spraying the oil.

  4. I used a gallon sized plastic baggie to coat the bread evenly with olive oil and garlic bread seasoning, delish!

  5. Can I use leftover raisin bread? Any suggestions for seasonings?

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  8. This worked wonderfully, I ran out of crouton’s had four or five slices of various bread, didn’t need that much.. Did not have a mister, so I took the pump spray out of a spray butter bottle and put some Olive Oil in a cup and sprayed the cubes, worked great, sea salt, a little bit of pepper, lots of garlic salt, and some Kraft Italian dressing, it works wonders. I’m off an running now, looking for day old bread on discount at the store and some cheap olive oil. Thanks for the tip !

  9. Thanks! These are yummy delicious! Great way to use up good Iralian bread!

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  14. Love how simple this is…and no preservatives like with store-bought! Definitely need to start making my own croutons :)

  15. Hi,

    This recipe looks great! I tend to go the organic route. I know you said it didn’t matter what kind of bread we use, but would you mind telling me what bread you used? Thanks so much.


  16. We always make our own croutons for Caesar salad. Experience has taught us that store bought sliced white bread, the kind you would never normally choose , “Villager brand in Canada”, makes the best croutons. This bread seems to hold together better and is not as crumbly. We always keep some in the freezer and often use a sauté pan when we don’t want to turn on the oven.

  17. Hi Ali,

    I so need to do this! I think store bought croutons are zero good, but I never even think about making my own, which clearly I need to change! Great info that they can keep for up to two weeks.

  18. The first meal I cooked for my now-husband included homemade croutons. He was blown away, I am sure this contributed to the lasting nature of the relationship:)

    Rating: 5
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  20. Made these croutons out of leftover garlic, green olive and rosemary skillet bread, which I made in a cast iron skillet. Absolutely out of this world results! Can’t wait to have my Caesar salad tomorrow either a croutons. Great recipe. A keeper for sure!!!

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  22. I was wondering how to make cheese croutons. Do you know?

  23. Made them and they taste great!

  24. I used sprinkles of a Greek Dressing Mix – Fan- tastic!!

    Rating: 5
  25. My goodness! How easy this was to make. I made them with my student to go with the broccoli cheese soup we made. It turned out perfectly! The only thing we changed was we added one teaspoon onion powder.

    Rating: 5
  26. What a long rigmarole for a quick & easy recipe. And after all the bla bla bla bla bla….
    the reader has to wade through you don’t even give the oven temperature!
    Get your act together girl.

    • Hi Mira, the oven temperature has always been listed right there in the recipe — 375°F. Hope that you enjoy the croutons.

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  28. First time making homemade croutons and my mind is blown! These were AMAZING! Best part is you can follow the recipe loosely with whatever you have laying around and they still come out great. You can’t mess it up!
    I used some assorted day-old clearance bakery rolls (the whole grain ones came out to be my favorite!) Tossed them right in a glass baking pan with butter, onion and garlic powder, salt, pepper, and herbes de provence, and used them in french onion soup–the best I’ve ever had thanks to these croutons. Definitely hanging on to this recipe, because I will NEVER go back to store bought.

    Rating: 5