Homemade croutons are one of those tiny kitchen upgrades that make everything taste better. Instead of sad, dusty cubes from a bag, you get golden, crunchy bites that are rich with olive oil, garlic, and herbs—and you turn leftover bread into something you actually get excited about sprinkling over salads and soups. With just a few pantry ingredients and about 15 minutes, you can make a big batch that keeps for days and instantly makes your cooking feel restaurant-level.
Why You’ll Love These Homemade Croutons
- Ready in 15–20 minutes
- Perfect way to use day-old or stale bread
- Easy to customize with herbs, cheese, or spices
- Bake, air-fry, or cook in a pan—whatever’s easiest
- Stay crisp for days in a jar on the counter
The Basic Formula
Croutons are really just:
Bread + Fat + Seasoning + Heat
Get those four right and you’re set.
Best Bread for Croutons
You can use almost anything you have:
- Crusty sourdough or artisan loaves – best flavor and texture
- Baguette or ciabatta – chewy with great crisp edges
- Focaccia – extra flavorful and rich
- Sandwich bread – softer but still works
- Gluten-free bread – totally fine, just watch the browning
Day-old or slightly stale bread is ideal, because it dries out faster and crisps more evenly. Fresh bread just needs a few extra minutes in the oven.
Oil or Butter?
- Olive oil – classic, keeps croutons crisp longer
- Butter – richer, toastier flavor, great for same-day use
- Half oil, half butter – my favorite balance of crunch and flavor
Master Recipe: Oven-Baked Garlic Herb Croutons
Yield: About 4 cups
Time: 15–20 minutes
Ingredients
- 4 cups bread cubes (about ½–¾ inch, crusts on or off)
- ¼ cup olive oil
- or 3 tbsp olive oil + 1 tbsp melted butter
- ½–¾ tsp fine salt, to taste
- ½ tsp black pepper
- 1 tsp garlic powder
- or 1 small clove garlic, very finely minced
- 1 tsp dried Italian seasoning or mixed dried herbs (optional)
Step-by-Step Instructions
- Preheat the oven
- Heat oven to 375–400°F (190–200°C).
- Line a large baking sheet with parchment for easy cleanup.
- Cube the bread
- Cut bread into even ½–¾ inch cubes.
- Smaller cubes = crisper; larger cubes = more chewy centers.
- Season the bread
- In a large bowl, whisk together oil (and melted butter if using), salt, pepper, garlic, and herbs.
- Add bread cubes and toss well until every piece looks lightly coated.
- If some spots look dry, drizzle in another teaspoon or two of oil and toss again.
- Arrange on the pan
- Spread the cubes out on the baking sheet in a single layer.
- Give them a little space—crowding leads to uneven browning.
- Bake
- Bake for 8–10 minutes.
- Stir or shake the pan so the cubes flip and rotate.
- Bake another 3–7 minutes, checking often, until croutons are deep golden and crisp on the edges.
- Total time will depend on your bread and cube size, usually around 10–15 minutes.
- Cool and taste
- Let croutons cool completely on the pan; they crisp up more as they cool.
- Taste one and add a tiny pinch of extra salt if needed.
Stovetop Croutons (Great for Small Batches)
Perfect when you just want enough for tonight’s salad.
You’ll Need
- 2–3 cups bread cubes
- 2–3 tbsp olive oil or butter
- Salt, pepper, garlic powder, and herbs to taste
How To
- Heat the oil or butter in a large skillet over medium heat.
- Add the bread cubes and your seasonings.
- Cook, stirring frequently, for 7–10 minutes, until golden and crunchy on most sides.
- Spread on a plate to cool in a single layer.
Air Fryer Croutons
Fast, hands-off, and extra-crisp.
You’ll Need
- 3–4 cups bread cubes
- 2–3 tbsp olive oil
- ½ tsp salt
- ½ tsp garlic powder
- ½ tsp dried herbs (optional)
How To
- Toss cubes with oil and seasonings in a bowl.
- Arrange in a single layer in the air fryer basket (do this in batches if needed).
- Air fry at 350°F (175–180°C) for 8–10 minutes, shaking the basket halfway through.
- Cool completely before storing.
Flavor Variations
Use the master recipe and just change the seasonings:
1. Extra-Garlic Croutons
- Add more garlic powder, or use fresh minced garlic in the oil.
- Sprinkle with a tiny pinch of red pepper flakes for heat.
2. Parmesan Croutons
- As soon as the hot croutons come out of the oven, toss them with:
- ¼ cup finely grated Parmesan
- A pinch of extra garlic powder
- Let them cool on the pan so the cheese sets.
3. Lemon–Herb Croutons
- Add 1 tsp dried Italian seasoning or herbs de Provence.
- After baking, grate the zest of ½ lemon over the warm croutons and toss.
4. Everything Bagel Croutons
- Replace herbs with 1–2 tbsp everything bagel seasoning.
- Great on tomato salads, avocado salads, and eggs.
5. Spicy Cajun or Chili-Lime Croutons
- Add 1–2 tsp Cajun seasoning or chili powder plus a pinch of cumin.
- When they’re warm, squeeze over a bit of lime juice and toss.
6. Sweet Cinnamon-Sugar Croutons
Perfect for fruit salads, yogurt bowls, or ice cream.
- Use melted butter instead of olive oil.
- Skip garlic, pepper, and herbs.
- Toss bread with 2 tbsp sugar + 1 tsp cinnamon.
- Bake as usual and cool completely.
How To Store & Freeze Croutons
- Cool completely
- Any trapped steam will soften them, so don’t rush this step.
- Store at room temperature
- Keep croutons in an airtight container or jar.
- With mostly olive oil, they’ll stay crisp for about 2–3 weeks.
- If you used mostly butter, they’re best within 3–5 days.
- Freezing instructions
- Place cooled croutons in a zip-top bag, squeeze out excess air, and freeze for up to 1–2 months.
- To re-crisp, spread on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes.
Ways to Use Homemade Croutons
- Tossed over green salads (Caesar, chopped salads, simple vinaigrette salads)
- On top of soups – tomato, butternut squash, potato, broccoli cheddar, minestrone
- Stirred into pasta bakes or casseroles for a crunchy finish
- In panzanella (bread salad) with tomatoes, cucumbers, onions, and vinaigrette
- As the base for stuffing or dressing—just hydrate with broth and seasonings
- Crushed into coarse breadcrumbs for coating chicken, fish, or roasted vegetables
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