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Why I Love Homemade Croutons
There’s nothing better than making your own homemade food so that you can customize it to your exact liking. And that couldn’t be truer than when making croutons. You have complete control over the ingredients, ensuring a preservative-free option that fits your personal dietary and flavor preferences.
These homemade croutons are crisp, buttery, full of flavor, and come together with just a few pantry staples.
Best of all, homemade croutons are super versatile. In addition to salads, you can sprinkle them over soups, use them as a crunchy topping for casseroles, or even snack on them right out of the container. They’re a great way to repurpose stale bread, reducing food waste. Enjoy the satisfying crunch and the toasty flavor that only comes from making them right at home.
Here’s why you’ll love these, too:
- A great use for day-old or stale bread.
- Easy to season to match the flavors of your salads, soups, and casseroles.
- More flavorful than store-bought croutons (and totally customizable).
- Ready in about 30 minutes.
Homemade Croutons Ingredients
Here are the ingredients you’ll need to prepare this crouton recipe:
- Cubed bread – Day-old bread works best, but fresh bread can work too. French baguette, sourdough, or even whole-grain bread can be used, depending on your taste preference.
- Unsalted butter – Adds some rich flavor.
- Olive oil – Helps the croutons toast evenly.
- Onion powder and garlic powder – Two spices that add lots of flavor to the croutons.
- Kosher salt and black pepper – Season every bite.
The full amount of each ingredient can be found in the recipe card below.
How to Make Homemade Croutons
These homemade croutons are super simple to make and include 2 easy steps:
Step 1: Prepare the bread – Cut the bread into small bite-sized cubes. Place in a bowl and drizzle melted butter and olive oil over the top. Add in the onion powder, garlic powder, kosher salt, and black pepper.
Step 2: Roast the croutons – Spread evenly on a parchment-lined baking sheet and bake in a 375°F oven for 12-18 minutes, until toasted. Let cool completely before consuming.
Recipe Tips
- Start with slightly dry bread – Day-old bread gives you the best texture and is a perfect way to use up leftovers.
- Keep the pieces similar in size – Even cubes bake at the same rate and give you a more consistent crunch.
- Choose your texture – Pull them earlier for a slightly chewy center or bake a few minutes longer for extra crunch.
- Try torn pieces for rustic croutons – Hand-torn bread creates crisp edges and lots of texture.
- Cool before storing – Warm croutons trap steam, which softens them quickly, so make sure they’re cool before putting them in a container.
Follow These Tips
Serving & Storage
Serving – Add these croutons to any salads, especially a Caesar salad, creamy soups, or even a casserole that needs a little crunch on top. They’re especially good with tomato soup, squash soup, or even as a snack right from the container.
Storage – Keep these in a sealed container at room temperature and consume within a week. I do not recommend putting them in the fridge, as that can soften the texture.
For longer-term storage, freeze in an airtight container or freezer bag.
If you want to reheat them and bring back the crunch, spread them on a sheet pan and warm in a 300°F oven for a few minutes.
Ways to Use These Croutons
Have I Convinced You to Make This Recipe?
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Homemade Croutons
Ingredients
- 4 cups cubed bread sliced into ½-inch cubes
- 2 tbsp unsalted butter melted
- 2 tbsp olive oil
- 1 tsp onion powder
- 1 tsp garlic powder
- ½ tsp kosher salt
- ½ tsp freshly ground black pepper
Instructions
- Preheat the oven to 375°F.
- Prepare the bread: In a large bowl, combine the cubed bread, melted butter, olive oil, onion powder, garlic powder, salt, and black pepper. Toss to coat the bread evenly.4 cups cubed bread, 2 tbsp unsalted butter, 2 tbsp olive oil, 1 tsp onion powder, 1 tsp garlic powder, ½ tsp kosher salt, ½ tsp freshly ground black pepper
- Roast the croutons: Spread on a baking sheet and toast in the preheated oven until the croutons are lightly browned and dry, 12-18 minutes. Remove and set aside to cool.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Styling: Addelyn Evans | Photography: Dera Burreson
These were a perfect addition to my creamy tomato soup! (Which is also a Kaleb recipe) The croutons provide a nice crunch or let sit a bit to absorb the creamy soup and YUM!!
These look really good, can’t wait to try them!