Croutons offer more than crunch—they transform soups and salads, and bring new life to leftover bread. Making croutons at home is easy, and the results always surpass store-bought options. In this guide, you’ll discover every aspect of homemade croutons: ingredient choices, preparation steps, tips for customization, and storage advice.
Why Make Croutons at Home?
Freshly baked or even day-old bread can become irresistible bites with just a few simple steps. Homemade croutons are economical, customizable, and free of unnecessary additives. You control every detail—from the size and seasoning, to their texture and how golden they get. Whether tossed on a Caesar salad, scattered over creamy soup, or eaten as a savory snack, the uses for homemade croutons go far beyond plain bread cubes.
Choosing the Right Bread
Bread type contributes most to crouton texture and flavor. While crusty artisan loaves and sourdough are favorites, almost any variety works. There are a few qualities to look for:
- Dense crumb: Breads like French baguette or ciabatta create crisply edged, fluffy-centered croutons.
- Stale, but not spoiled: Bread that’s a day or two old is easier to cube and absorbs oil evenly.
- Rich flavor: Sourdough, multi-grain, or even seeded loaves give an extra dimension to your croutons.
Examples:
Sourdough’s tartness provides a tang, while whole wheat brings nuttiness. Even soft sandwich bread works in a pinch—though it will yield a softer, more tender bite.
Bread Comparison Table
| Bread Type | Texture After Baking | Flavor Notes | Best For |
|---|---|---|---|
| Sourdough | Crunchy exterior | Subtly tangy | Salads, snacking |
| French baguette | Crisp, airy | Mild, neutral | All-purpose |
| Whole grain | Nutty, hearty | Robust | Hearty soups |
| Brioche | Golden, buttery | Slightly sweet | Tomato soup, chowder |
Essential Ingredients
You need only a handful of ingredients, but each makes a difference:
- Bread (about 4 cups cubed)
- Olive oil: Extra virgin brings best flavor, but any neutral oil works if needed.
- Fresh garlic: Finely minced for punch; garlic powder can work for milder taste.
- Herbs: Parsley, thyme, oregano, rosemary, or Italian herb blends.
- Salt and pepper: For balanced flavor.
- Parmesan cheese (optional): Lends an umami kick and deep golden color.
Optional: Lemon zest, smoked paprika, cayenne, or flavored oils can deliver your own unique spin. The real joy of homemade croutons is tailoring them to your preference.
How to Make Homemade Croutons, Step by Step
1. Prep the Bread
Use a bread knife to slice the loaf into thick slices, then cube each piece into uniform, bite-sized chunks. Aim for about 1-inch cubes to ensure even baking.
Tip: Uniform size prevents burning and gives a consistent crunch.
2. Season the Cubes
In a large bowl, toss bread cubes with olive oil until light but fully coated. Mix in minced garlic, herbs, salt, pepper, and any other seasonings you enjoy. For cheesy croutons, add finely grated Parmesan at this point or wait to sprinkle over the top before baking.
Example flavor combinations:
- Garlic + rosemary + black pepper
- Smoked paprika + thyme + sea salt
- Lemon zest + parsley + Parmesan
3. Arrange on a Baking Sheet
Spread the cubes in a single, even layer on a rimmed baking sheet lined with parchment or foil. Avoid overcrowding—give each piece space.
4. Bake to Perfection
Preheat your oven to 375°F (190°C). Bake for 15-22 minutes, shaking the pan or tossing the croutons halfway through. Bake until golden and crisp.
Visual cues:
Edges should be deep golden and the croutons feel dry and crunchy. If your bread is fresh or thick, you may need an extra few minutes.
5. Cool and Serve
Let croutons cool completely on the baking sheet. Cooling ensures maximum crunch and prevents steam from making them soft.
Tips for the Best Croutons
- Use stale bread for crunch: Bread that’s just past its prime, but not stale enough to be rock-hard, produces reliable crunch.
- Don’t skimp on oil: Too little oil and the croutons might dry out; too much and they’ll be greasy. Even coverage is the key.
- Shake the pan: Tossing halfway through baking browns them evenly and keeps any from burning.
- Cool fully before storing: Warm croutons trap steam and can become soggy inside a container.
Flavor Variations and Creative Uses
Homemade croutons provide a blank canvas for herbs, cheeses, and spices. Try these variations:
- Spicy: Add crushed red pepper flakes or a pinch of cayenne to the olive oil.
- Cheesy: Toss with grated Parmesan or pecorino before baking.
- Herby: Mix in dried Italian seasoning, fresh basil, or fresh dill just after baking.
- Lemon zest: For a pop of brightness.
Use them as a crunchy layer in tomato soup, atop baked mac and cheese, or as a garnish for creamy dips.
Serving Suggestions
Croutons shine on salads, where they add crunch and flavor. Try them on:
- Classic Caesar salad (romaine, parmesan, lemony dressing)
- Tomato-basil soup, for added interest
- Creamy potato or broccoli cheddar soup, as a crisp contrast
- Roasted vegetables or grain bowls, for extra texture
For something less traditional, crush croutons and use them as a breading for baked chicken, or stir them into roasted veggies before serving for a crisp finish.
Storage and Freezing
Homemade croutons keep well, staying crisp for up to two weeks if stored correctly.
To Store
- Let cool fully.
- Transfer into an airtight container or resealable bag.
- Store at room temperature in a cool, dry spot.
Avoid refrigerating, which can cause them to soften.
To Freeze
- Spread cooled croutons in a single layer on a tray.
- Freeze until solid (about 1 hour).
- Transfer to a freezer-safe container or bag.
Frozen croutons last up to one month. To re-crisp, bake in a 350°F (175°C) oven for 5-7 minutes.
Troubleshooting and FAQs
Q: Why are my croutons chewy, not crisp?
A: They may have needed more time in the oven or were not cooled fully before storing. Extend baking time slightly next batch.
Q: Can I make gluten-free croutons?
A: Yes, simply use gluten-free bread. The method remains the same.
Q: What’s the best oil for homemade croutons?
A: Extra-virgin olive oil provides flavor and aroma, but you can use canola or avocado oil for a neutral taste.
Q: My croutons lost crunch after a day—why?
A: They likely weren’t baked long enough, or were stored before cooling. Reheat them briefly in the oven to revive.
Recipe Summary
Here’s a concise recipe to bookmark:
Ingredients
- 4 cups day-old bread, cubed
- 3–4 tablespoons olive oil
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh herbs
- 1/4 cup grated Parmesan (optional)
- Salt and pepper, to taste
Method
- Preheat oven to 375°F (190°C). Line a baking sheet.
- Toss bread cubes with olive oil, garlic, herbs, salt, and pepper in a large bowl.
- Spread in a single layer on the baking sheet; sprinkle with cheese if using.
- Bake 15-22 minutes, turning halfway through, until golden and crisp.
- Cool fully. Store in an airtight container at room temperature.
Homemade croutons are a perfect use for extra bread and an easy way to elevate any meal. They take minimal effort and reward you with unbeatable crunch and flavor. Adjust the seasonings to complement your dish or experiment with new combinations—you’ll find yourself making them again and again. Next time your bread bin has a few leftovers, you know what to do.
Homemade Croutons (How to Make Them)
Learn how to make perfect homemade croutons with this easy recipe! You’ll love using them. Top salads, soups, and more!
Ingredients
- 1/4 cup freshly grated Parmesan cheese (optional)
- 3-4 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- salt and pepper, to taste
- 6 slices sourdough bread, cut into 1-inch cubes
Instructions
- Preheat the oven to 375 degrees Fahrenheit.
- Combine the bread cubes, olive oil, garlic, parsley, salt, and pepper in a large bowl. Toss until evenly coated.
- Spread the bread cubes in an even layer on a baking sheet. Sprinkle Parmesan on top if using.
- Bake them for 15-20 minutes, tossing halfway, until they're golden brown and crispy. Let them cool slightly before serving.
- Enjoy!