Homemade Croutons

Croutons add an excellent crunch factor to any salad or soup, plus make eating your veggies much more enticing. The texture completely transforms into super crispy bites by cutting the bread into smaller pieces, tossing them in olive oil, and toasting.

If you have week-old bread or maybe unwanted ends, don’t throw them away! Leftover slices or loaves can be cut or torn into smaller pieces and then toasted to make homemade croutons. They taste much better than store-bought croutons, and the flavor’s easy to customize.

Any kind of bread, from fluffy white sandwich slices to sourdough loaves, gluten-free options, uneaten rolls, pita, or even cornbread, are candidates. I will show you step-by-step how to make croutons from scratch using two simple methods: the oven and the stovetop.

Key Ingredients

• Bread: For the lightest and crunchy texture, use French bread, a baguette, sliced white bread, or wheat bread. Fresh or stale bread can be used.
• Oil: Olive oil adds a rich and fruity flavor. Use extra-virgin olive oil for a more pungent taste. The fat helps to coat the bread, creating a crispier texture.
• Seasonings: I keep the seasoning simple with kosher salt and Italian seasonings for this homemade crouton recipe. The concentrated herbs add a pleasant aroma to the toasted bread pieces.

Cut the bread

Cut or tear the loaf of bread into evenly sized pieces so the cooking time is consistent. I recommend about ¾-inch cubes, but they can be made smaller to about ½-inch or larger 1-inch size.

The cooking times will differ, so check when the bread is entirely toasted and crisp. The crust can be left on the bread, as it adds a nice color and flavor to the croutons.

Coat with oil

Lightly coat the bread pieces with extra-virgin olive oil or any type of oil with a higher smoke point. Alternatively, you can use other fats like avocado oil, vegetable oil, ghee, or even melted coconut oil. The oil fry’s the bread during baking and creates a crispy texture. If making the croutons on the stovetop, add the oil when the bread is in the pan.

Season the bread

You can make croutons plain without any seasonings, keep them simple with salt and pepper, or try flavorful combinations using your favorite herbs.

For this recipe, I add kosher salt and dried Italian seasonings. The dried herbs already contain a mixture of oregano, rosemary, thyme, sage, and marjoram. It adds a nice aroma to the toasted bread and works well with Italian dishes.

Method #1: Making croutons in the oven

Baking ensures the bread is evenly toasted, completely dry, and crisp. This method works best for cubed bread like French loaves or sandwich bread. But you can also use torn pieces of dense, rustic bread, rolls, and flatbreads like pita or cornbread muffins.

The oven temperature should be 375ºF (191ºC) for baking the croutons. This temperature allows the oven’s heat to effectively dry the center of the bread and add color. Higher heat is needed since the pieces are larger than making bread crumbs. Stir the croutons every 5 minutes until they are crispy and evenly toasted.

Method #2: Making croutons on the stovetop

When you want to make a quick batch of croutons or have limited space in the kitchen, use this stovetop method. It works well for bread cut into cubes or torn pieces. This technique is more hands-on because the heat is not as consistent as the oven, but it’s still very easy.

Heat the olive oil in a large skillet like stainless steel or cast iron pan over medium-low heat. Make sure to add the bread in a single layer and do not move them. After about 2 minutes, stir and flip over sides that have not been toasted. Repeat the stirring process every two minutes until the bread is hardened, dry, and lightly browned. This will take about 8 to 10 minutes. Add the salt and Italian seasoning at the very end so the herbs don’t burn.

Allow time to cool after cooking

To ensure the croutons are completely dry, leave them on the baking sheet or in the pan to cool completely. The residual heat will gently transfer, allowing the croutons to finish drying without burning them. They will become even crunchier as more water is evaporated from the bread.

How to store homemade croutons

Store croutons in a resealable plastic bag with as much air removed as possible. You can also keep them in an airtight container. They can be stored at room temperature for 2 to 4 weeks or frozen for 1 to 2 months.

Try to prevent humidity and moisture from entering the croutons, causing them to become stale and less crispy—Defrost frozen croutons on a paper towel for about 1 hour before using.

Flavor variations

• Bread: Use gluten-free bread, leftover rolls, sweeter Hawaiian rolls, or cornbread. Rustic loaves won’t be as delicate, but they give a heartier crunch.
• Fat: Avocado oil, coconut oil, canola, or other neutral-tasting vegetables works well. Melted butter can be used but will brown faster due to the milk solids.
• Seasoning: Freshly cracked black pepper, onion powder, onion salt, or garlic powder. Sprinkle on some sweet or smoked paprika or grated parmesan cheese after baking.
• Herbs: Add fresh or dried rosemary, thyme, parsley, or cilantro.

Ways to use croutons

• Salads like Caesar salad, cobb salad, or wedge salad
• Serve on top of tomato basil, French onion, or minestrone
• Sprinkle on green beans or macaroni and cheese
• Crush as a coating for chicken parmesan or chicken Milanese
• Use to make a panade for meatloaf or meatballs

Frequently asked questions