Learn how to make homemade croutons that are crunchy, flavorful, and far superior to store-bought. These easy croutons are perfect for topping salads and soups, using in stuffing, or turning into breadcrumbs.
Store-bought croutons can be hit or miss—some taste bland, others have odd aftertastes or long ingredient lists. The good news: homemade croutons take about 10 minutes of hands-on time and deliver dependable, clean flavor without preservatives.
Once you have a jar of these in the pantry you’ll find endless uses: sprinkle them on salads, add them to soups or chilis, fold into stuffing, or pulse them in a food processor to make fresh breadcrumbs.
Ingredients and tips for success
- Bread: Use a crusty loaf—French, Italian, or sourdough work best. Day-old bread is ideal because it holds its shape and crisps nicely. Avoid soft sandwich bread.
- Olive oil and butter: A mix of oil and butter gives crispness and rich flavor. For vegan croutons, use olive oil alone.
- Garlic powder: Powdered garlic coats evenly and won’t burn the way minced garlic can.
- Dried parsley: Adds color and a mild herb note. Swap in Italian seasoning, thyme, oregano, za’atar, or Cajun seasoning for different flavor profiles.
- Kosher salt and black pepper: Simple seasoning to bring everything together.
Step-by-step guide
These croutons require minimal prep and mostly bake time. Follow these steps for evenly crisp, delicious croutons:
- Preheat oven to 325°F (160°C). Cut the loaf into evenly sized cubes—about 1-inch for generously sized croutons. Leave the crust on for extra texture.
- Place the cubes in a large bowl. Add olive oil, melted butter, garlic powder, dried parsley, salt, and pepper. Toss until all pieces are evenly coated.
- Spread the bread cubes in a single layer on a rimmed baking sheet. Use parchment or a silicone mat if you have one. Give them a little space so air can circulate and they crisp uniformly.
- Bake for 20–30 minutes, tossing halfway through. For fully crunchy croutons bake closer to 30 minutes; for slightly chewy centers aim for about 20 minutes. Adjust time based on your oven and desired texture.
- Remove from the oven and let cool completely before storing. They’ll crisp up further as they cool.
Storage and freezing
Store fully crispy croutons in a sealed bag or container at room temperature for 2–3 weeks. If you removed them from the oven earlier and they’re slightly chewy inside, plan to use them within about a week.
You can freeze croutons in a sealed freezer bag for 4–6 weeks. Defrost on the counter for 10–15 minutes, then re-crisp under the broiler for 2–3 minutes if you want an extra crunch—watch them closely to prevent burning.
Ways to use them
- Classic tossed salads for added crunch
- Garnish for tomato, squash, or vegetable soups
- Stir into chilis for texture contrast
- Use in stuffing or bread-based casseroles
- Pulse into fresh breadcrumbs in a food processor
Ingredients
- 1 loaf crusty French, Italian, or sourdough bread
- 2 tablespoons olive oil
- 2 tablespoons butter, melted (omit for vegan)
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Preheat the oven to 325°F (160°C). Cut the loaf into 1-inch cubes, leaving the crust on if desired.
- Place cubes in a large bowl. Add olive oil, melted butter, garlic powder, parsley, salt, and pepper. Toss until evenly coated.
- Spread the bread cubes in a single layer on a rimmed baking sheet. Bake 20–30 minutes, tossing halfway, until golden and crisp. Cool completely before storing.
Prep Time: 10 mins • Cook Time: 30 mins • Total Time: 40 mins • Servings: about 4 cups
Notes
- Try different dried seasonings to vary the flavor: Italian seasoning, thyme, oregano, za’atar, or Cajun seasoning.
- Bake 30 minutes for fully crunchy croutons, or about 20 minutes for slightly chewy centers.
- Store in the pantry for 2–3 weeks if thoroughly crisped, or freeze for 4–6 weeks.
Author: Monica | Nourish and Fete