Homemade croutons make your salads and soups full of flavor with an irresistible taste experience. Once you taste these fresh croutons, you will never go back to those store-bought croutons again. These beautiful, crispy homemade croutons are amazing on Italian Chopped Salad with Fresh Italian Dressing and Spinach Salad with Warm Honey Mustard Vinaigrette. Make a double batch and freeze them for later use. Add them to your tomato salad or sprinkle them on your tomato soup,
What kind of bread is best for Homemade Croutons?
Making homemade croutons is so easy, and the prep time is less than 10 minutes. My personal favorite bread for homemade croutons is a big fat loaf of Italian bread because there is far more bread than crust. French bread is a close second, and of course, any baguette will work as well. Use a good sharp knife for uniform croutons. For rustic croutons, pull rough pieces of bread from the loaf.
Does the bread need to be stale?
Absolutely not. You can use a fresh loaf of bread, but you will need to cook it a little longer to brown and get it crunchy all the way through. When you check on the croutons, simply pull one out, let it cool just a bit, and then taste-test it to see if it is crunchy all the way through.
That being said, don’t throw out that stale baguette. It is perfect for homemade croutons and will crunch up quickly in your oven. Cubing it will be easier than a fresh loaf as it will not crush under a knife.
How to Make Easy Homemade Croutons
You will not believe how easy this is. First, using a sharp knife, remove the crusts from your bread. Then cut or tear your bread into bite-size croutons. Then combine your olive oil, dried parsley, dried oregano, dried basil, garlic powder, onion powder, salt, and pepper in a large bowl. Add the bread croutons to the bowl and drizzle with the olive oil mixture; toss to coat gently. I find it easier to do it with my hand.
Bake until golden brown and crunchy. Turn the fresh croutons halfway through the baking process. If using fresh bread, it will take several more minutes to get crunchy. The best way to tell if they are ready is to taste test. The fresh croutons should be crunchy all the way through.
Helpful Recipe Tips
- Use good quality bakery-style bread, Italian French, or sourdough bread. It really does make a difference.
- If desired, leave the crusts on the bread.
- Use cold-pressed extra virgin olive oil. Melted butter may be substituted.
- If you don’t like one of the herb or spice ingredients listed, eliminate it. Try using Italian seasoning or fresh rosemary or thyme.
- Make sure you preheat your oven and load the croutons in the middle of the oven if at all possible.
- Use a silicone baking mat or parchment paper under the croutons on the cookie sheet.
- Do not overcrowd the baking sheet with the croutons. The heat needs to be able to move around the bread to dry it out and make it crunchy.
- Turn the croutons halfway through the baking process.
- For a change of taste, sprinkle 1/4 cup of freshly grated Parmesan cheese.
- If you like things with a little kick, add 1/8 teaspoon ground cayenne pepper.
- Store the croutons in an airtight container on the counter at room temperature for up to 2 weeks.
More Recipes
Homemade Croutons
Ingredients
- 10 ounces Italian or French bread
- 1/3 cup olive oil
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
Instructions
- Preheat oven to 350 degrees.
- Using a sharp knife remove the crusts from the loaf. Then cut or tear your bread into 3/4-inch cubes. In a large bowl, whisk together olive oil, dried parsley, dried oregano, dried basil, garlic powder, onion powder, salt, and pepper.
- Add the bread cubes to the bowl and stir gently to coat.
- Place on a baking sheet covered with a silicone mat or parchment paper. Bake for 12-20 minutes; or until lightly browned and crunchy. Cooking times will vary depending on the size of the cubes and their position in the oven. Turn the croutons halfway through the baking process. If using fresh bread, it will take several more minutes to get crunchy. The best way to tell if they are ready is to taste test. They should be crunchy all the way through.
Notes
- Use good quality bakery-style bread, Italian French, or sourdough bread. It really does make a difference.
- If desired, leave the crusts on the bread.
- Use cold-pressed extra virgin olive oil. Melted butter may be substituted.
- If you don't like one of the herb or spice ingredients listed, eliminate it. Try using Italian seasoning or fresh rosemary or thyme.
- Make sure you preheat your oven and load the croutons in the middle of the oven if at all possible.
- Use a silicone baking mat or parchment paper under the croutons on the cookie sheet.
- Do not overcrowd the baking sheet with the croutons. The heat needs to be able to move around the bread to dry it out and make it crunchy.
- Turn the croutons halfway through the baking process.
- For a change of taste, sprinkle 1/4 cup of freshly grated Parmesan cheese.
- If you like things with a little kick, add 1/8 teaspoon ground cayenne pepper.
- Store the croutons in an airtight container on the counter at room temperature for up to 2 weeks.
Nutrition
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Laura Side Street
Thanks so much for sharing this as I love croutons in my soup and even though my mother makes them, I’ve never asked her for the recipe and really need to have a go making my own – so yummy on top of a warming soup
Laura x
Jupiter Hadley
This is such a great way to use up any bread that isn’t going to get eaten. Thank you so much for this recipe.
Jenny
I love croutons but I’ve never tried making them before, thanks for the inspiration!
Zab Zaria
Great recipe! We loved them and they were so much better than store bought!
Tammy
Nothing beats homemade croutons…I do this whenever I have some stale bread around and it’s just so delicious and a perfect snack too!
Luna S
My daughter is obsessed with croutons and she enjoys cooking/baking so I will have to share this with her!
Beth Pierce
Thanks, Luna! Enjoy!
Alita
Wow, homemade croutons are just about the easiest thing ever to make, and a million times better than anything you can buy at the store.
Marie Cris Angeles
This is perfect for me. I didn’t know I can do CROUTONS with a few ingredients. Thanks for the recipe.
Lavanda
Can’t wait to give this recipe a go! I must say, it looks absolutely delicious!
Yeah Lifestyle
Great recipe. These were so easy to make and made a tatsty addition to our salad, the kids really loved helping to make them too!
Sandra
Such an amazing recipe!! i will never go back to store brought! Thanks!
Beth Pierce
My pleasure, Sandra!
Tisha
I’ve never made croutons, this looks like the perfect addition to a salad
MELANIE E
I haven’t made any homemade croutons in so long. it’s great that they are so easy to make and that you can adjust the flavouring easily too.
katerina @ diethood.com
I LOVE that these croutons are homemade!! They are amazing!
Catalina
Homemade is always the best! I use croutons so much in my salads and soups!
Erin
Looks absolutely fantastic! I’m excited to make this!
Amanda
I love croutons in salads, they are my favorite. It was so fun to make my own at home and they were fantastic!
Beth Pierce
Thanks, Amanda! So glad that you liked them!
Anita
Salad without croutons are just sad, and yours looks super delicious and so well seasoned I am sure they are gone in a jiffy.
Cathy
I love homemade croutons and these look so perfectly seasoned! Love that you can freeze them, never realized you could do this with croutons!
Jen
I was looking for something easy to do with some extra bread I have! YUM. Glad I have seasonings on hand too.
Beth Pierce
Fantastic! Thanks Jen! I love homemade croutons!
Ella
These croutons were utterly delicious. I will be making again real soon.
Adrianne
Love the choice of herbs you have gone with for this recipe. Dried herbs are the best!
Ashley
Yummm!!! I have half a baguette on my counter now, definitely making these!!
Karly
Croutons are the best part of a salad!! Pinning!