Best Homemade Croutons

Introduction

Best Homemade Croutons are golden, crispy, and packed with flavor—far better than anything store-bought. Made with day-old bread, olive oil or butter, and simple seasonings, these croutons bake up crunchy on the outside and light inside. Perfect for salads, soups, and casseroles, homemade croutons are easy, customizable, and a great way to use leftover bread.

Why you’ll love this recipe

• Extra crispy with real bread flavor
• Ready in under 30 minutes
• Uses simple pantry ingredients
• Perfect for salads, soups, and stuffing

• Easy to customize with herbs and spices

Ingredients (makes about 4 cups)

• 4 cups day-old bread, cubed (French, sourdough, or ciabatta)
• 3 tbsp olive oil or melted butter
• ½ tsp salt
• ½ tsp garlic powder
• ½ tsp dried Italian seasoning or herbs

• Optional: black pepper, grated Parmesan, fresh herbs

Essential Tools and Equipment

• Baking sheet
• Mixing bowl
• Spatula

• Knife + cutting board

Step-by-step process (detailed)

1. Preheat the oven

Preheat oven to 375°F (190°C). This temperature crisps the bread evenly without burning.

2. Prepare the bread

Cut bread into evenly sized cubes, about ¾–1 inch. Uniform size ensures even baking and consistent crunch.

3. Season the croutons

Place bread cubes in a large bowl. Drizzle with olive oil or melted butter, then sprinkle with salt, garlic powder, and herbs. Toss gently until every cube is lightly coated.

4. Spread evenly

Transfer seasoned bread cubes to a baking sheet and spread them into a single layer. Avoid overcrowding to prevent steaming.

5. Bake until golden

Bake for 10 minutes, then remove from the oven and stir or flip the croutons. Return to the oven and bake another 8–12 minutes until golden brown and crisp on all sides.

6. Cool completely

Remove croutons from the oven and let cool on the baking sheet. They will continue to crisp as they cool.

7. Serve or store

Use immediately or store once fully cooled.

Mistakes to avoid

• Using fresh, soft bread — soggy croutons
• Overcrowding the pan — uneven crisping
• Too much oil — greasy texture
• Skipping the toss halfway — uneven browning

• Storing while warm — trapped moisture

Variations of Best Homemade Croutons

• Garlic Parmesan — add grated Parmesan after baking
• Butter Croutons — use melted butter instead of oil
• Herb Croutons — use fresh rosemary or thyme
• Spicy — add chili flakes or cayenne

• Cheesy — toss with nutritional yeast or cheese powder

Tips for storage & make-ahead

• Store in an airtight container at room temperature up to 1 week
• Re-crisp in oven at 350°F for 5 minutes if needed
• Freeze up to 1 month

• Always cool fully before storing

Frequently Asked Questions

What bread works best?
Day-old crusty breads like sourdough or French bread.

Can I make them in a skillet?
Yes—toast slowly in a pan, stirring often.

Why aren’t my croutons crunchy?
They need more bake time or better airflow.

Can I use gluten-free bread?
Yes—adjust bake time as needed.

Conclusion

Best Homemade Croutons are simple, crunchy, and endlessly versatile. With minimal effort and maximum payoff, they upgrade salads and soups instantly while reducing food waste. Once you make croutons from scratch, you’ll never want the boxed version again.