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These melt-in-your-mouth Homemade Croutons are perfectly crunchy on the outside, chewy on the inside, and seasoned to perfection! A million times better store-bought croutons and perfect tossed in salads, soup, and more.
Fact: homemade croutons are a million times better than anything you can buy from the grocery store. Of course, I didn’t always know this. My parents never made homemade croutons, so until recently, fresh-baked crispy croutons were a specialty reserved for fancy restaurants.
Homemade croutons are the best way to use up unwanted bread scraps. They taste amazing sprinkled over a piping-hot bowl of broccoli cauliflower soup (or any soup) or tossed into salads like this Caesar salad. The best part? These crispy, golden little nuggets are ready in under 30 minutes!
Table of Contents
Key Ingredients
- Bread – I love using French bread, but any bread will work. Day-old bread is best.
- Olive oil – Choose an olive oil that tastes good rather than the most expensive one on the shelf. If preferred, you can use melted butter or a combination of butter and olive oil.
- Fresh garlic – Garlic adds so much flavor. Substitute with garlic powder if preferred (approximately 1/4 teaspoon).
- Italian seasoning – I love adding classic Italian seasoning whenever I am making a big batch of croutons. Feel free to have fun with the seasoning and add different spices and flavors.
- Salt and black pepper – to taste.
- Red chili flakes – For a little heat, if desired.
You can find the printable recipe with measurements in the recipe card below.
Best Bread for Croutons?
Croutons can be made with just about any type of bread. However, the best bread for croutons is sturdy and slightly stale. The bread should hold its shape, crisp nicely round the edges, and stay crunchy without turning into crumbs. Examples include:
- Sourdough: chewy, hearty, great crunch (personal fave)
- French bread or baguette: classic, crisp edges, light center
- Ciabatta: airy inside, crunchy outside
- Country loaf or boule: sturdy cubes that bake evenly
- Rye: bold flavor, great for soups and Caesar-style salads
Pro Tip: If your bread is fresh, dry it out first: cube it and leave it out overnight (or bake at a low temp briefly) before you crisp it with oil and seasonings.
How to Make Croutons
- Prep the oven and pan: Preheat the oven to 375°F. Line a large baking sheet (or two) with parchment paper for easy cleanup and to prevent sticking.
- Cube the bread: Slice the bread into even 1-inch cubes and transfer them to a large mixing bowl.
- Season: In a small bowl, whisk together the olive oil and garlic. Drizzle over the bread cubes, then add Italian seasoning, salt, black pepper, and red chili flakes (if using). Toss gently until everything is evenly coated.
Too much oil can make croutons feel heavy. Start with less and add more if any of the cubes look dry.
- Bake: Spread the bread cubes on the baking sheet in a single layer. Bake until golden and crisp, stirring or flipping once halfway through so they brown evenly, about 12 to 18 minutes (timing depends on the bread).
Pro Tip: Pull the croutons out of the oven when they are lightly browned. They will continue to crisp as they cool.
- Cool and serve: Remove from the oven and let the croutons cool completely on the baking sheet before serving.
Pro Tip: Cooling is key for maximum crunch. Once cool, store in an airtight container at room temperature.
How to Use Fresh Bread For Croutons
If you only have fresh bread to work with, use one of the following methods to turn it “stale” asap.
Oven-dry method
Cut bread into cubes (or slices) and spread them in a single layer on a baking sheet. Bake at 200°F to 250°F for 10 to 20 minutes, stirring once or twice, until the bread feels dry but not deeply browned.
> Note: You’re drying the bread out, not toasting it. If it starts browning too quick, lower the temp.
Oven-dry method
Cube the bread and leave it out on the counter 1 to 4 hours (or overnight), lightly covered with a clean towel. Stir once or twice so all sides dry evenly.
Refrigerate Overnight
Cube or slice the bread and leave it in the fridge uncovered overnight. This dries it out nicely, especially in drier fridges.
Serving Ideas
Croutons are the perfect topping for soups and bright green salads, but I wouldn’t blame you (actually, I’d probably join in) if you enjoyed them straight from the pan.
If you happen to have extra, try them with the following recipes:
Storage Tips
Let your croutons cool completely, then store them in an airtight container or zip-top bag with as much air removed as possible. To preserve as much crunch as possible, store them at room temperature for up to 1 week. You can also refrigerate for 2 to 3 weeks or freeze for up to 1 month
More Salad Recipes to Pair with Croutons
If you try making this crouton recipe, I’d love to hear what you think! Please leave a comment and a star rating below, your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛
Homemade Crouton Recipe
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 degrees F and line a large baking sheet (or two) with parchment paper. Set aside.
- Slice the bread – Carefully slice the bread into small cubes, approximately 1 inch in size. Transfer to a large mixing bowl.
- Season and combine – In a small bowl mix together the olive oil and garlic. Drizzle the cubed bread with the garlic olive oil, then season with Italian seasoning, salt, pepper, and red chili flakes (if using). Toss well (but gently) to combine.
- Bake – Transfer the seasoned bread cubes to the prepared baking sheet and spread them into a single layer with space between each cube of bread. Transfer to the oven and bake until golden, turning them once during cooking to ensure all sides are cooked evenly, approximately 15 minutes.
- Remove, cool, and serve – Remove the croutons from the oven and allow to cool thoroughly before adding them to your favorite soups and salads.
Notes
- The total cooking time depends on the kind of bread you use. Fluffy bread will take less time than denser, heartier bread.
- Allow your croutons to cool before serving for ultimate crispiness.
- Keep the seasoning plain or have fun with different combinations of salty, sweet, and savory.
- Croutons have finished cooking once they’re golden and slightly brown. Avoid over-baking as they continue to cook after you remove them from the oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
They came out fantastic!! So crunchy yet flavorful!