Homemade croutons are so easy to make. They add flavor and texture to salads and soups. Once you taste these fresh croutons, you will never return to store-bought croutons. Make a double batch and freeze it for later use.
How to Make Homemade Croutons
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Use a sharp knife to remove the crusts from your bread if desired. Cut or tear your bread into bite-sized croutons.
- In a large bowl, combine the olive oil, dried parsley, dried oregano, dried basil, garlic powder, onion powder, salt, and pepper. Add the bread croutons to the bowl and drizzle with the olive oil mixture; toss to coat gently.
- Bake until golden brown and crunchy, turning halfway through the baking process.
Preparation Tips
- Use a silicone baking mat or parchment paper under the croutons on the cookie sheet to prevent uneven browning.
- Substitute melted salted or unsalted butter for the olive oil, if desired.
- Do not overcrowd the baking sheet with the croutons. The heat needs to circulate the bread to dry it out and make it crunchy.
Frequently Asked Questions
My 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 any sourdough or baguette will work as well. Good quality crusty bakery bread works best, and the crusts can be left on.
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, pull one out, let it cool just a bit, and then taste-test it to see if it is crunchy all the way through.
Try Italian seasoning, rosemary, thyme, a little sprinkle of cayenne, or a little Parmesan cheese. If adding Parmesan cheese, store the croutons on the counter in an airtight container for up to 3 days or freeze.
Homemade Croutons
Ingredients
- 10 ounces Italian or French bread
- ⅓ cup olive oil
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon fresh ground black pepper
Instructions
- Preheat oven to 350 degrees.
- Using a sharp knife, remove the crusts from the loaf. Cut or tear your bread into ¾-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 baking.
- 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
- Store the croutons in an airtight container on the counter at room temperature for up to 2 weeks.
Nutrition
Are you on the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Lisa
These are so much better than store-bought croutons! Homemade croutons are such a great way to use up leftover bread, and they add the perfect crunch to salads and soups. Thanks for the recipe, Beth!
Beth Pierce
The pleasure is all mine!
Lucy
I like using different seasonings when making the croutons! Thanks for a bunch of great ideas. I love adding croutons to any salad that I make!
Harold
Wow what a delicious homemade croutons recipe. We loved them! Thanks for putting this together.
Beth Pierce
Thanks, Harold!
Hadley
Croutons are so easy to make and fresh ones are really the best! Thank you for sharing your recipes.
Jenny
I love making my own croutons. I love the texture when added to a salad. It makes a big difference.
Sammy D
I do love croutons but never had much success making my own. Will try your method as they are great for so many dishes
Beth Pierce
Thanks, Sammy! Enjoy!
Karen
This was the first time I made croutons at home omg…They turned out delicious, a million times better than the store-bought ones.
Beth Pierce
Thank you, Karen! So happy that you liked them.
Tammy
I love good croutons and homemade are the best. Love your bread choice.