Homemade Croutons are so easy to make. No stale bread required. These homemade croutons are made with fresh French bread, oil, and seasonings and bake up crisp and golden in just 25 minutes.
Years ago when I was making my mom’s Spinach Bacon Salad, I realized that it really should have its own homemade crouton recipe as part of it. I went to the store, grabbed a French baguette. Tossed with just al little olive oil and some seasonings, I was shocked at the difference between the store-bought croutons and this absolutely simple recipe.
I never looked back.
Since then I haven’t bought a bag of croutons. The simplicity of making of them at home can’t be over-stated. And neither can the difference. This is such a quick and easy recipe and definitely worth your time. Use them on salads on in soups and be so happy with all of your life choices.
Why Make Your Own Croutons
- Only four ingredients
- Works with fresh or stale bread
- Ready in 25 minutes
- Easily customizable
- Crispy without frying
How to Make Croutons
- Cut up the bread. You can use any kind of bread to make croutons, but I prefer to use a French baguette.
- Toss the bread with oil and seasonings. I like to do this in a big mixing bowl. I also do this in stages where I add a little oil and seasonings, toss it all, and then add more.
- Bake the bread. Place the bread in a single layer on a parchment lined baking sheet. Toss the croutons half way through baking. Use the croutons right away or allow them to cool and store them in an airtight container for up to a week.
Tips for Crispy Homemade Croutons
- Keep them in a single layer. Crowding traps steam instead of letting the bread dry and crisp.
- Cut the bread evenly. Similar-sized cubes will finish baking at roughly the same time.
- Bake until completely crisp. The exact baking time can vary depending on the bread and the size of your cubes.
- Cool completely before storing. Putting warm croutons in an airtight container traps moisture and can make them soft.
Using Fresh Bread for Croutons
This is recipe is perfect for someone who simply can’t wait for stale bread to make their croutons. This recipe was designed using fresh French bread, which gives you crisp edges and a little more substance in the center.
If your bread is a day or two old, you can still use it, but this recipe was developed using fresh bread.
Best Bread for Croutons
As mentioned above, you can use any kind of bread to make croutons. In general, I would say that you want to pick a bread that can be cut easily into one inch cubes. Beyond that, just pick something that you enjoy. I like using a French baguette because it is easy to cut up and holds up well to tossing. But I’ve even made croutons out of my Cornbread recipe. If you are gluten free, you can grab a loaf of gluten free bread and make croutons out of that!
Seasoning Homemade Croutons
These are very easy to customizable. I keep the base recipe intentionally simple so that these work with many different soups and salads. But if you want more seasoning, here are a few great choices. Since we are roasting croutons at a high temperature, I would stick with dried herbs over fresh herbs.
Italian croutons: Italian seasoning + garlic powder
Parmesan croutons: Parmesan + garlic powder
Herb croutons: rosemary + thyme
Spicy croutons: garlic powder + pinch of crushed red pepper
Making Croutons on the Stovetop
If you don’t feel like turning on your oven, you can easily make them on the stove top. Combine the ingredients as stated. Then place a large skillet over medium heat. Add the bread and oil mixture, and toast, tossing often for about 10 minutes or until all of the croutons have browned.
Storing Homemade Croutons
Store this delicious crouton recipe in an airtight container for up to one week. You may find after a week that they are still delicious, but likely you will enjoy them most within the first week.
You can also toss these in the freezer and store them there in an airtight container for up to three months. When ready to eat, simply let them thaw on the counter top for about thirty minutes.
How to Use Croutons
I love using these on homemade salads and on soup. These homemade croutons are especially delicious on my Caesar salad and my tomato bisque. But of course, any time you have soup or salad, its wonderful to whip up a batch of these homemade croutons.
If you make this great croutons recipe, please leave me a comment and let me know what you think. I love hearing from you!
Recipe Video
Homemade Croutons Recipe
Ingredients
- 4 cups cubed French bread cut into one inch cubes (181 grams)
- 1/4 cup extra virgin olive oil (59.14 ml)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt (If you use table salt, cut this amount in half)
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper and set aside.
- In a large bowl, combine all of the ingredients and toss until the bread is well coated. It often works best to add a little oil and seasonings, toss the mixture, and then add the rest.4 cups cubed French bread, 1/4 cup extra virgin olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt
- Pour the coated pieces of bread onto the prepared baking sheet. Bake for 12 to 15 minutes, tossing them once during baking and rotating the sheet once. Bake until golden brown.
- Allow to cool a little and then use right away on salad or soups. Store leftovers in an airtight container for up to one week.
Karen says
I generally don’t read the blog part and quickly scroll to the recipe but this one was just the right length and the photos were really Eye-catching. This made me laugh out loud when reading about things to consider:
“Day old bread that has been cubed and set out to dry over night works slightly better, but no one has time for that. . .”
And, I will be using this recipe to make some croutons, even if I don’t have much time!
Lolololol! Glad you get me Karen.
Marie says
How long will it last in the cubbords if i add parmesan cheese
I personally would still be okay with them in the pantry for a week. But I should advise you to eat them right away if you make them with parmesan.
Sherry says
I cannot wait to make these to use with your broccoli soup recipe! Thanks for all the great things you share on your site! I have made many of your offerings and my family will ask what you got ne from simple joy-haha!
Sherry says
I cannot wait to make these to use with your broccoli soup recipe! Thanks for all the great things you share on your site! I have made many of your offerings and my family will ask what you got ne from simple joy-haha! Also, the tip for making in pan on stovetop is great.
I’m so glad to hear you are enjoying my recipes!