Homemade croutons are the ultimate way to elevate any salad or soup with their irresistible crunch and rich flavor. In just 15 minutes of prep, you can transform stale bread into golden, crispy bites infused with herbs, garlic, or your favorite seasonings.
Baking them for 24 minutes ensures they’re perfectly toasted, with a satisfying texture that store-bought versions simply can’t match.
These little gems are not only easy to make but also endlessly customizable, offering a buttery, savory punch to every bite. Whether you’re sprinkling them over a fresh Caesar salad or dipping them into a creamy tomato soup, homemade croutons add a restaurant-quality touch to your meals. Plus, their aroma as they bake will have everyone eagerly waiting at the table.
What You’ll Need to Make Homemade Croutons
- 1 lb (450 g) stale bread (any type works, like baguette, sourdough, or whole grain)
- ¼ cup olive oil (extra virgin for best flavor, or substitute with melted butter)
- 3 cloves garlic, crushed (or ½ teaspoon garlic powder as a substitute)
- ½ teaspoon coarse salt (adjust to taste)
- ¼ teaspoon freshly ground pepper (or use pre-ground pepper)
Step-by-Step Instructions for Perfect Croutons
- Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper. Set aside.
- Cut the bread into 1-inch cubes. You should have about 8 cups of cubed bread.
- In a large bowl, toss the bread cubes with olive oil, crushed garlic, salt, and pepper. Mix until evenly coated.
- Spread the croutons in a single layer on the prepared baking sheet.
- Bake for 22-24 minutes, stirring halfway through, until the croutons are lightly golden and dry.
- Let cool completely, then store in an airtight container at room temperature for up to 6 weeks.
- Enjoy! Use them in soups, salads, or as a crunchy snack.
Creative Ways to Use Your Croutons
Homemade croutons are incredibly versatile! Sprinkle them over your favorite salads, like Caesar or Cobb, for a satisfying crunch. They’re also perfect for topping creamy soups, such as tomato or butternut squash.
For a fun snack, try pairing them with dips like hummus or spinach artichoke. You can even crush them and use as a breadcrumb substitute for coating chicken or fish.
Storage Tips to Keep Croutons Fresh
Once your croutons have cooled completely, store them in an airtight container at room temperature. They’ll stay fresh and crispy for up to 6 weeks. If you live in a humid climate, consider adding a small packet of silica gel to the container to absorb moisture. For longer storage, freeze them in a resealable bag for up to 3 months—just let them thaw at room temperature before using.
Easy Recipe Variations to Try
Switch up the flavor by experimenting with different seasonings! Add 1 teaspoon of Italian herbs or 1 tablespoon of grated Parmesan for a savory twist. For a spicy kick, toss in ½ teaspoon of chili powder or a pinch of red pepper flakes. You can also use flavored oils, like garlic-infused or truffle oil, to elevate the taste. Don’t be afraid to get creative with your favorite spices!
Time-Saving Tips for Busy Cooks
To save time, prep your bread cubes the night before and store them in a sealed bag. If you’re short on stale bread, toast fresh bread slices in the oven at 300°F (150°C) for 10 minutes to dry them out. ]
For even faster results, use a food processor to cube the bread—just pulse gently to avoid over-processing. These small steps can make the process quicker without sacrificing quality.
How to Make Homemade Croutons
Ingredients
- 1 lb stale bread 450 g
- 1/4 cup olive oil
- 3 cloves garlic, crushed
- 1/2 teaspoon coarse salt
- 1/4 teaspoon freshly ground pepper
Instructions
- Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper. Set aside.
- Cut the stale bread into cubes, roughly about 1 inch in size. You should yield about 8 cups of cubed bread.
- In a large bowl toss the bread with oil, garlic, salt and pepper and mix until evenly coated.
- Scatter croutons evenly on a large baking tray.
- Bake at 325℉ (160℃) for roughly 22-24 minutes, stirring half way to ensure even browning.
- Bake until crouton are lightly golden, but dry.
- Once the croutons have cooled put into air tight containers and store at room temperature for up to 6 weeks.
- Enjoy in soups, salad and even as a snack.
