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Learn how to make homemade croutons with this quick 15-minute recipe, packed with herb and garlic flavour. Tossed in seasoning, coated in olive oil, and baked until golden brown and crisp, they’re the perfect finishing touch for salads, soups, and more!
For more delicious bread recipes, try my Cheesy Pull-Apart Bread, Garlic Bread, and Hardo Bread.
Ever made a salad and realized you forgot the croutons? That used to happen to me all the time, until I started making my own.
Homemade croutons are easiest way to repurpose stale bread and add flavour and texture to every bowl. I just toss the cubes in seasoning, drizzled with olive oil, and bake until crisp. Whether you use fresh bread or day-old, these croutons are so good for snacking, you’ll never buy them again!
The Best Bread for Homemade Croutons
The best bread for homemade croutons is sturdy enough to hold its shape while baking but still absorbs seasoning well. Sourdough, French bread, and ciabatta are great options because they crisp up nicely while staying slightly chewy inside.
Stale bread works best since it dries out in the oven faster, but fresh bread can be used if needed—just bake a little longer. Avoid overly soft sandwich bread, as it tends to get too crumbly or soggy.
Ingredients
- Bread: I like using a sturdy loaf like sourdough or French bread, but almost any bread works. Cubing it crouton-style gives you those classic crispy edges, and stale bread toasts up even better than fresh.
- Olive Oil: Helps the seasoning stick and gives the homemade croutons that perfect golden crunch. If you want a richer flavour, melted butter is a great swap.
- Seasoning: I use a mix of Italian seasoning, garlic powder, salt, and black pepper for a well-balanced flavour. Feel free to adjust the seasoning to match your dish—add smoked paprika for depth or a pinch of chili flakes for heat.
How to Make Croutons
Prepare
I start by preheating the oven to 375°F so it’s ready to go once the croutons are seasoned. In a small bowl, I mix the Italian seasoning, garlic powder, salt, and black pepper—this makes sure the flavours are evenly distributed.
Cube & Season Bread
Next, I cube the bread into bite-sized pieces and toss them into a large bowl. I drizzle the olive oil over the top while mixing, making sure every piece is coated with oil and seasoning. I usually use my hands (with gloves), but a spoon works just as well.
Bake Bread
Once everything is well coated, I spread the croutons in a single layer on a baking sheet. They should be close together but not stacked so they crisp up evenly. I bake them for about 10 minutes, keeping an eye on them until they turn golden brown and crisp.
Serve Homemade Croutons
After they’ve cooled, I use them to add flavour and crunch to salads and soups—or just snack on a few straight from the pan!
Recipe Tips
- Don’t use sandwich bread. It’s too soft and tends to crumble or turn soggy instead of crisping up properly. A sturdier loaf like sourdough or French bread works best.
- They don’t have to be perfectly cut. Slightly uneven pieces create a mix of crispy edges and chewy centers, adding texture to your croutons. Just aim for similar sizes so they bake evenly.
- Let stale bread work for you. Day-old bread absorbs seasoning better and crisps up faster in the oven. If using fresh bread, you may need to bake a little longer.
- Toss the bread well before baking. Evenly coat every cube with oil and seasoning for the best flavour. Using your hands can help distribute everything more thoroughly.
- Keep an eye on them while baking. Croutons can go from golden to burnt quickly, so check them around the 8-minute mark and give the pan a shake for even crisping.
Recipe Variations
- Herbs: Add dried or fresh rosemary for an earthy, aromatic flavour. You can also mix in thyme,sage, or oregano for extra depth.
- Cheese: Sprinkle grated Asiago or Parmesan over the croutons before baking for a savoury, crispy bite.
- Seasoning: Swap the Italian seasoning for everything bagel seasoning for a bold, garlicky crunch.
- Garlic Butter Croutons: Swap olive oil for melted butter and mix in fresh minced garlic for a rich, buttery taste.
How to Serve Homemade Croutons
- Soups: This is a classic topping for tomato soup but it would also be a tasty addition to Broccoli Cheddar Soup or Jamaican Pumpkin Soup.
- Salads: Use croutons to jazz up a simple garden salad or caesar salad. Try it in my Jerk Chicken Cobb Salad.
- Stuffing: Use these as the base for a homemade stuffing.
- Chili: Swap the cornbread alongside your chili for these homemade croutons.
- Topping: Crush up your croutons and use them as a crunchy topping for mac and cheese or casseroles.
Storage
Once the croutons have cooled completely, store them in an airtight container or resealable bag at room temperature. They’ll stay fresh for about a week in a dry, cool spot. If you want to keep them crisp longer, store them in the fridge for up to two weeks, but let them come to room temperature before serving.
Frequently Asked Questions (FAQ’s)
Yes, but fresh bread has more moisture, so it may take longer to crisp up. If using fresh bread, you can toast the cubes in the oven at 300°F for about 10 minutes before seasoning to help dry them out.
They may have too much oil or be too crowded on the baking sheet. Make sure the bread cubes are in a single layer with space between them and bake a little longer if needed.
Yes! Air fry at 350°F for 5–7 minutes, shaking the basket halfway through. Keep an eye on them since they crisp up quickly.
More Bread Recipes
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How to Make Homemade Croutons
Equipment
- Cutting Board
- Sharp Knife
- Large Mixing Bowl
- Baking Sheet
- Parchment paper
Ingredients
- 5 cups Bread cubed, crouton style!
- 3 tbsps Olive Oil
- 2 tbsps Italian Seasoning
- 1 tsp Garlic Powder
- Salt & Black Pepper to taste
Instructions
- Preheat the oven to 375°F.
- In a small bowl, combine the Italian seasoning, garlic powder, salt and black pepper.
- Slice bread into desired sized cubes.
- In a large bowl, combine the bread and seasoning mixture.
- Drizzle olive oil over the cubed bread while mixing. I used my hands with gloves but a spoon will do the trick too. Ensure the bread is coated by all the ingredients and that it has absorbed the olive oil.
- Spread the croutons out in an even layer on a sheet pan. You want them close together, but not stacked. Don’t overcrowd the pan.
- Bake for 10 minutes, or until golden brown and crisp.
- Once the croutons are cool, serve them with your favourite soup or salad!
