Croutons are a simple yet delicious way to add crunch and flavor to salads, soups, or even as a snack on their own. Making them at home is not only easy but also a fantastic way to use up leftover bread.
Below, I’ll walk you through the detailed steps to make perfect croutons, along with tips, uses, and storage advice. Trust me, once you make them yourself, you’ll never go back to store-bought ones!
1. How To Make Croutons from Bread
Ingredients
- 4 cups of bread (day-old or slightly stale bread works best, but fresh bread is fine too)
- 3 tablespoons olive oil (or melted butter for a richer flavor)
- 1 teaspoon garlic powder (optional, but adds great flavor)
- 1 teaspoon dried herbs (thyme, oregano, or Italian seasoning work beautifully)
- Salt and pepper to taste
Instructions
Prepare the Bread
Cut the bread into bite-sized cubes. I like to keep mine about ½-inch in size, but you can make them larger or smaller depending on your preference. Keep the crusts on for extra texture.
Season the Bread
Place the cubes in a large mixing bowl. Drizzle the olive oil (or melted butter) evenly over the bread.
Sprinkle garlic powder, herbs, salt, and pepper. Toss the bread cubes gently to coat them evenly. Using your hands works best to ensure every piece gets a good coating.
Bake to Perfection
Preheat your oven to 375°F (190°C). Spread the seasoned bread cubes in a single layer on a baking sheet. Avoid overcrowding them, as this ensures they crisp up properly.
Bake for about 12–15 minutes, flipping the cubes halfway through for even browning. Keep an eye on them in the last few minutes to prevent burning.
Cool and Enjoy
Once golden and crispy, remove the croutons from the oven and let them cool completely on the baking sheet. They’ll crisp up a bit more as they cool.
2. Tips for Perfect Homemade Croutons
Choose the Right Bread
While any bread works, I find that rustic loaves like sourdough, French bread, or a hearty whole wheat loaf yield the best croutons. Even sandwich bread can work in a pinch.
Don’t Skimp on the Seasoning
The magic of homemade croutons lies in their flavor. Experiment with different seasonings—paprika for smokiness, Parmesan cheese for richness, or chili flakes for a spicy kick.
Use Day-Old Bread
Slightly stale bread absorbs the oil and seasonings better, resulting in croutons that are crispy on the outside and tender on the inside.
Low and Slow for Extra Crispy Croutons
If you prefer ultra-crunchy croutons, bake them at a lower temperature (around 325°F) for a longer time, checking frequently to prevent overcooking.
Don’t Overdo the Oil
While oil adds flavor and helps crisp up the bread, too much can make the croutons greasy. A light drizzle is all you need.
3. What to Do With Croutons
Homemade croutons are incredibly versatile! Here are some of my favorite ways to use them:
Salads: Add them to Caesar salad, garden greens, or even pasta salad for a satisfying crunch.
Soups: Croutons elevate soups like tomato, butternut squash, or French onion by adding a delightful contrast in texture.
Snacking: I often munch on them as a quick snack, especially when they’re seasoned with bold flavors like garlic or Parmesan.
Toppings: Use croutons to top casseroles, baked mac and cheese, or roasted vegetables for an extra layer of texture.
Breadcrumb Substitute: Crush them up and use as a substitute for breadcrumbs in recipes like meatballs or breaded chicken.
Homemade croutons can transform even the simplest dishes into something extraordinary. They’re proof that the smallest details can make the biggest difference.
4. How to Store Croutons Properly
To keep your croutons fresh and crispy, proper storage is key. Here’s what works best:
Cool Completely
Before storing, make sure the croutons are completely cooled. Any residual warmth can create condensation, leading to soggy croutons.
Airtight Container
Store the croutons in an airtight container, such as a glass jar or a resealable plastic bag. This prevents moisture from seeping in.
Room Temperature
Keep them at room temperature for up to 1–2 weeks. If you want to extend their shelf life, you can freeze them.
Recrisp if Needed
If the croutons lose their crunch over time, simply pop them back in the oven at 350°F for a few minutes to restore their crispiness.
I always make a big batch because croutons stay fresh longer than you might think. I even like to keep some in the freezer for emergencies (like when I realize I forgot to make fresh bread for soup night!). They thaw quickly and taste just as good as the day I made them.
Homemade croutons are a true kitchen hero. They’re easy to make, a great way to minimize food waste, and endlessly customizable. Once you’ve made these crunchy little bites from scratch, you’ll find yourself whipping them up for every occasion. So grab that loaf of bread sitting on your counter and give it a second life—you won’t regret it!
