Learn how to make croutons with just 4 simple ingredients. This crouton recipe is so much better than store bought! Use in salads, soups, stuffing or just eat them straight off the pan.
If you’re anything like me and my family, and you never finish a loaf of bread, you should definitely be making these homemade croutons.
This crouton recipe is the perfect way to use up stale bread. And it’s super simple too.
The hardest part of this crouton recipe may be trying not to eat them all straight off your baking sheet.
You can use these homemade croutons for caesar salad, tomato soup, cold cucumber soup and chili. They also make a killer stuffing. Or, give them a few pulses in your food processor to make breadcrumbs.
Ingredients needed
To make this simple crouton recipe, you’ll need these ingredients:
- Bread – See my tips below for the best bread to use.
- Olive Oil
- Italian Seasoning – Or, see my alternative seasoning suggestions below.
- Garlic Powder
- Salt and Pepper
The best bread for croutons
You can use any bread that you have on hand to make homemade croutons. Ideally, it will be a day or two old.
A hearty loaf, with an airy crumb, like sourdough, makes for extra crispy croutons. But you can also make these croutons with a french baguette, ciabatta, dinner rolls, even hot dog buns.
Whatever bread you use, don’t cut off the crust, that’s what gives those croutons their great texture.
How do you make croutons from scratch?
- Dice your bread. Cut bread into ¾-inch cubes with a serrated knife. Aim for your pieces to be similar in size so that they’ll cook at the same rate.
- Toss with olive oil. Toss bread cubes in olive oil to coat evenly, this will ensure your spices stick.
- Sprinkle on spices. Sprinkle spices on the oiled bread cubes and toss to combine.
- Spread on baking sheet. Arrange bread cubes on a parchment paper lined baking sheet in a single layer.
- Bake for 10-15 minutes, tossing halfway through, until crispy and golden brown.
How to make seasoned croutons
As written, this crouton recipe is delicious. However, if you’d like to add more flavor to your croutons, here are some great add-in ideas:
- Parmesan cheese
- Rosemary
- Thyme
- Parsley
- Cumin
- Nutritional yeast
- Lemon zest
- Red pepper flakes
- Sesame seeds
How to make ahead & store
Let croutons cool completely then store in an airtight container or ziploc bag for up to two weeks. You can also freeze croutons for up to two months. To use frozen croutons, bake them in a 300 degree oven until thawed and crispy.
How to substitute crushed croutons for bread crumbs
- Give croutons a few pulses in a food processor or blender to create breadcrumbs. Then use them in tasty recipes like these Turkey Swedish Meatballs, Shake N Bake Pork Chops, Stuffed Artichoke Hearts, Radicchio Salad or Easy Tuna Casserole.
More easy homemade recipes
- Naan Recipe
- Baked Tortilla Chips
- Pretzel Bites
- Energy Bars with Dark Chocolate
- Blue Cheese Dressing Recipe
- Shake N Bake Pork Chops
Did you try this homemade croutons recipe?
If you thought this was the best crouton recipe I would appreciate it so much if you would leave a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
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Want to make croutons even quicker? Try these air fryer croutons.
Homemade Crouton Recipe
Ingredients
- 4 cups bread (cut into ¾ inch cubes)
- 1/3 cup olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- Black pepper (to taste)
Instructions
- Preheat oven to 375 degrees. Line a large baking sheet with parchment paper.
- Add bread cubes to a large bowl and drizzle with olive oil. Toss to coat. Sprinkle in Italian seasoning, garlic power, salt and pepper. Toss to coat.
- Spread the bread cubes out in a single layer on a baking sheet.
- Bake until golden, tossing halfway through, about 15-20 minutes, keeping an eye on them so they don’t burn.
- Remove from oven, and let cool.
Notes
- Let croutons cool completely then store in a sealed container or ziploc bag.
- Homemade croutons will keep for up to two weeks.
Equipment
Nutrition
Check out the web story here.
This post was originally published in 2020. It was updated in 2023 to add new content. The croutons recipe remains the same. Enjoy!
These croutons are so easy to make and are yummy with so many salads! Love that they freeze well too!
Can there be a single recipe made after January 2020 that doesn’t remind me how stupid and gullible the general population is to allow themselves to be locked up and suffocated for over a year?
This is truly a stupid comment.
Wat
Stupid and gullible? You can’t be serious. My daughter was on the front lines of the deadly pandemic. She’s STILL running the COVID clinic. Wait until the next one. You can whine about those among you who are SAVING LIVES.
Wow! Fantastic croutons! Easy and quick too!
Delicious and flavorful! I actually made them in the air fryer and they turned out fantastic. Thank you for a great recipe.
That’s a great idea Sarah!
These are the best! I will never buy croutons again. Everyone that has tasted them love them. I would just watch the time on them. Mine have cooked in under 15 minutes. So easy make.
Thanks Lynn!
Thanks for an easy and flavorful recipe!
You’re welcome Shelly!
These became a staple in our house immediately! I don’t know how I ever lived without them!
Thanks Jody!
Easy and delicious! Great way to use up day old bread or ends of a loaf!
Thank you Denise!
What kind of bread do you recommend ?
Hi Shylee – You can use any bread that you have on hand to make homemade croutons. Ideally, it will be a day or two old. A hearty loaf, with an airy crumb, like sourdough, makes for extra crispy croutons. But you can also make these croutons with a french baguette, ciabatta, dinner rolls, even hot dog buns. Whatever bread you use, don’t cut off the crust, that’s what gives those croutons their great texture.
Mine turned out wonderfully on the first try. I had been making homemade bread faster than we could eat it so tried this. Will definiy make again and again!
Dean C.
Mesquite, TX
Thank you Dean!
Absolute perfection recipe as is! Thank you! I used some leftover sourdough bread.
Thank you Robin!
Thank you for this, I use almost exactly the same ingredients, BUT in the past I have put it in a skillet on the stove. I think your oven method is much better, evenly crisping and less cleanup if you use something like parchment paper underneath. My husband thinks saving bread just for homemade croutons is smart, haha. Thanks again!
You’re welcome!
Oh my! We used to have a restaurant in our town that sold the most amazing croutons, my kids would call from college and want a bag sent to them. THESE ARE THE SAME ONES!! Oh they are delicious!! I could never get the recipe right but you did!! Thank you so much!!
Thanks Melanie!