Learn how to make homemade croutons from scratch with this simple, customizable 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!
HOW TO MAKE HOMEMADE CROUTONS | 1-MINUTE VIDEO
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 Croutons:
Simply:
- 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.
- Toss with oil and seasonings: In a large bowl, drizzle the bread evenly with the oil and seasonings. Then toss until evenly combined.
- Spread out on a baking sheet: Turn the croutons out onto a parchment-covered baking sheet, and spread out in a single layer.
- 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.)
- 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.
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.
Enjoy, everyone!
How To Make Homemade Croutons
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 -6 cups 1x
Description
Learn how to make homemade croutons from scratch with this simple, customizable croutons recipe.
Ingredients
- 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
Instructions
- Preheat oven to 375°F. Line a large baking sheet with parchment paper; set aside.
- 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.
- Spread the bread cubes out in a single layer on a baking sheet.
- 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.)
- Remove from oven, and let cool completely. Use immediately, or store in an air-tight container for up to 1 week.
Notes
*Recipe updated in July 2018.
DO NOT MAKE THESE CROUTONS. THEY WILL RUIN YOUR LIFE.
I made these croutons to pair with homemade split pea soup and the croutons stole the show (demolished, really). I made half a batch, tossed them with parmesan before baking, and my mom and I are sitting here downing them like they’re nothing. We’ve each eaten 3-4 slices of bread in crouton form, in 15 minutes. She wants me to make more. Send help.
Since the bread I had wasn’t that healthy to begin with, I didn’t really care about the health aspects, so I really appreciated all of the different options. I chose butter (little more than 1/2 stick for 1/2 loaf), 1 tsp Italian seasonings (LOVE McC’s grinder – though I may have added a bit too much and they’re a bit on the spicy side), 3/8 tsp salt and 1/4 tsp pepper. I skipped the garlic since we were having garlic rolls with dinner. I wasn’t reading the instr’s and put all ingr’s in bowl & whisked – then added the bread cubes and stirred & though it maybe could’ve used a hair more butter for the dense bread- it still worked out. I like them to be crunchy, but the type of crunch that isn’t hard to bite right through – the melt-in-your mouth type. The same type easily coverts back to bread crumbs like mentioned. Really appreciated all of the extra info. They’re really awesome, we have a bunch left, and the recipe’s a keeper! Thanks for not being too much of a health-nut stick-in-the mud. – I.S.
These crouton are easy and tasty. Excellent with my roasted red pepper and smoked Gouda soup! So delicious on a cold winter day! I will be making them next time to top my cheddar beer soup! Thanks for a tasty easy recipe (once you make these you will NEVER buy boxed or bagged croutons again!)
I was wondering how to make cheese croutons. Do you know?
Just add any grated cheese, ideally Parmesan, along with the olive oil and seasoning
Dash easy and taste good !! Thanks for sharing
That should say fast *** dumb auto correct
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!!!
I love making homemade crotons. They are one of the easiest things to make and on a side note, incredibly delicious to eat raw. Probably not the best for you… but amazing. I’m going to give your recipe a try!
Sweet! I just bought an oven and this is totally an ideal and easy recipe for me to try. Moreover, I’m always curious at how to make croutons and honestly, I’ve never tried to find the way until I reach your recipe. I’m going to try this so soon!
– Natalie Ellis
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:)
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.