Homemade Croutons (How to Make Them)

Few things elevate a salad or soup like homemade croutons. Crisp, golden, and tailor-made for your palate, these oven-baked cubes of bread pack flavor and texture into every bite. Whether you want to add crunch to Caesar salad, garnish a creamy soup, or snack right from the baking sheet, learning to make homemade croutons opens up a world of possibilities for using up leftover bread and customizing toppings.

Let’s explore every aspect of preparing homemade croutons, from selecting the right bread to flavoring, baking, and storage. You’ll find everything you need to create kitchen magic from just a handful of staple ingredients.

Why Make Croutons at Home?

Homemade croutons outshine store-bought versions in freshness, taste, and versatility. You control the seasoning and size. You can keep them simple or infuse them with bold flavors. Making croutons also helps save money and avoid food waste, transforming crusty old bread into a delicious treat.

Choosing the Best Bread

Bread is the foundation of any crouton recipe. While almost any variety works, some options deliver better results:

Crusty, thick breads such as sourdough, French baguettes, or Italian loaves create a sturdy, crisp texture.
Whole-grain or multigrain options add nutty flavor and visual appeal.
Old bread works especially well. Slightly stale loaves make croutons that crisp more evenly in the oven.

If all you have is sandwich bread or rolls, those will work, too. Just avoid bread with visible mold or strong off-flavors.

Table: Recommended Breads for Croutons

Type	Texture	Notes
Sourdough	Chewy, robust	Excellent crunch, tangy flavor
French Baguette	Thin crust, airy crumb	Classic for salads
Italian Loaf	Soft, open crumb	Absorbs seasoning well
Rye or Multigrain	Dense, hearty	Distinct flavor and texture
Sandwich Bread	Soft, uniform	Tends to be more delicate

Essential Ingredients

You only need a few ingredients for classic homemade croutons:

Bread: 4 cups, cubed (about half a large loaf; size flexible)
Olive Oil: 3 tbsp, extra virgin preferred
Garlic: 2 cloves, minced (or 1 tsp garlic powder)
Salt: ½ tsp, more to taste
Black Pepper: ¼ tsp, freshly ground
Fresh Herbs: 2 tbsp (parsley, thyme, oregano, or a mix)
Parmesan Cheese: 2 tbsp, finely grated (optional for a savory touch)

Optional Seasonings

Smoked paprika
Chili flakes
Lemon zest
Italian herb blend
Dried rosemary

Feel free to experiment—croutons welcome bold flavors and creative combinations.

Step-by-Step Instructions

Let’s break down the entire process for foolproof, crisp croutons.

Step 1: Prep the Oven and Bread

Preheat your oven to 375°F (190°C).
Slice the bread into uniform cubes—aim for ¾ to 1-inch pieces. Uniformity ensures even browning.

Step 2: Flavor and Toss

Place bread cubes in a large mixing bowl.
Drizzle with olive oil. Toss gently with clean hands or a large spoon until each cube is coated.
Sprinkle in minced garlic, salt, pepper, and your chosen herbs. Add Parmesan or other seasonings now if you’d like.
Stir until the bread looks evenly flecked with oil and spices.

Step 3: Arrange for Perfect Crispness

Spread cubes onto a rimmed baking sheet in a single layer. Leave space between the pieces for airflow; crowding leads to sogginess.
For large batches, use two trays.

Step 4: Bake and Toss

Bake on the middle rack for 15-18 minutes, shaking or turning the tray halfway through. This ensures even coloration and crisp edges.
Keep an eye on the croutons after 12 minutes—exact bake time varies by oven and bread freshness.
When golden brown and crunchy, remove from the oven.

Step 5: Cool Completely

Let the croutons sit on the pan until cool to the touch. This step locks in their crisp texture. Avoid covering or bagging while warm, as trapped steam softens them.

Flavor Variations

Homemade croutons shine in their adaptability. Try different combinations to match your dishes or cravings.

Savory and Herb

Classic: Olive oil, minced garlic, chopped parsley
Mediterranean: Oregano, thyme, lemon zest
Italian: Basil, garlic, Parmesan, black pepper

Spicy

Add a pinch of chili flakes or cayenne
Paprika and smoked salt for barbecue flair

Cheesy

Finely grated hard cheeses like Pecorino Romano or Asiago
Nutritional yeast for a dairy-free option

Sweet and Nutty

Toss warm croutons with cinnamon and a touch of sugar for a swap in sweet salads

Tips for Success

Achieving the perfect balance of crunch and flavor comes down to a few simple moves:

Use day-old or slightly stale bread for the crispiest croutons.
Toss the cubes mid-bake so they brown on all sides.
Season generously; croutons can handle bold flavors.
Go light on the oil—too much creates greasy bites.
Cool completely before storing to lock in texture.

Serving Suggestions

Croutons elevate a range of dishes far beyond the salad bowl. Consider these uses:

Top any green salad, from Caesar to Greek to spinach
Scatter over creamy soups—think tomato basil, potato leek, or butternut squash
Sprinkle onto casseroles or baked pasta for extra crunch
Serve alongside dips or cheese platters
Snack straight from the container (no judgment)

Crushed croutons can also serve as a flavorful substitute for breadcrumbs in recipes for meatballs, stuffing, or as a topping for baked mac and cheese.

How to Store and Freeze Croutons

Homemade croutons keep their crunch if stored properly and can be made in bulk for future meals.

Storing

Once fully cooled, store croutons in an airtight container or zip-top bag.
Keep at room temperature for up to two weeks.
If they begin to soften, re-crisp in a 350°F oven for 3-5 minutes.

Freezing

Spread cooled croutons on a baking tray and freeze until solid.
Transfer to a freezer-safe bag or container.
Frozen croutons last up to a month.
To use, bake straight from frozen at 350°F for 5-7 minutes to restore crunch.

Troubleshooting and FAQs

Why are my croutons soft?

Possible causes include too much oil, underbaking, or improper cooling before storage. Try baking them longer or spacing them out more.

Can I make gluten-free croutons?

Absolutely—use any gluten-free bread with a sturdy crumb. The method stays the same.

Can croutons be made in a skillet?

Yes. Heat a large, dry skillet over medium heat. Add oil-coated, seasoned cubes and stir frequently until golden. This method works best for small batches.

Are there low-fat options?

You can reduce oil to 1-2 tablespoons or use a light spray. Croutons may be less rich but will still develop crisp edges.

Quick Reference: Crouton Customization

Bread Type	Oil	Seasoning Combo	Uses
Sourdough	Olive oil	Garlic + parsley	Caesar, tomato soup
Multigrain	Sunflower	Thyme + rosemary	Roasted veggie soups
Baguette	Olive oil	Italian seasoning + parm	Greek salad, snacking
Rye	Canola oil	Dill + chives	Potato soup, casseroles

Homemade croutons take minutes to prepare and can be tailored to your taste and menu. Toss together a batch the next time you have stale bread on hand—you’ll discover a rewarding, adaptable topping and snack you can enjoy anytime.

Homemade Croutons (How to Make Them)
Jump to Recipe

Why Make Croutons at Home?