How to Make Homemade Croutons

Why Make Homemade Croutons?

I’ll be honest, I’m all about store-bought shortcuts 99% of the time. But when it comes to croutons, nothing beats homemade. You control the flavor, crunch and size. Plus, they’re made with ingredients you already have, and taste way better than anything from the grocery store.

Best of all, you can use up whatever leftover bread you have on hand before it goes to waste, which also makes them budget-friendly. And for me, once there’s a batch of freshly baked croutons sitting on the counter, tossing together a salad suddenly feels a lot more exciting.

Ingredients

You really only need bread, some type of fat (olive oil or butter), and salt to make croutons, but I like to add a few extra seasonings to make them extra flavorful. Here’s what you’ll need for the recipe below:

• Bread of choice: Use whatever you have on hand. Slightly stale bread is ideal (it crisps faster and more evenly), but fresh bread is totally fine, too. (More on bread choices below.)
• Extra-virgin olive oil: Croutons need some kind of fat for flavor and crunch. I love the flavor olive oil gives, but melted butter or avocado oil both work well, too. One thing to note: croutons made with olive oil tend to keep longer than those made with butter, which are best enjoyed within a few days.
• Italian seasoning: A quick way to add herby flavor without measuring five different spices.
• Garlic powder: Use garlic powder, not garlic salt, so you can control the saltiness. It also coats the bread evenly without the risk of burning that fresh garlic can bring.
• Kosher salt: For flavor. Feel free to add a little freshly ground black pepper, too.

See the recipe card for full information on ingredients and quantities.

The Best Bread for Homemade Croutons

French bread, sourdough, ciabatta, multigrain, brioche and even gluten-free loaves all work well for making homemade croutons. What matters more than the type of bread is the texture. I recommend starting with a sturdy, crusty loaf rather than a soft sandwich bread, which tends to dry out instead of crisp.

Slightly stale bread works best. Think day-old, not super-stale. Bread that’s too far gone can turn rock hard in the oven. The goal is croutons that are crisp and crunchy, but still light and easy to bite through. That said, don’t overthink it. If your bread is fresh, you’ll just need to bake the croutons a minute or two longer. Enriched breads like brioche or challah will toast more quickly thanks to the extra butter, so they’ll need a shorter bake time.

One thing to keep in mind: breads with inclusions, like olives, nuts or seeds, will carry those flavors through to the finished croutons. That can be great or not-so-great depending on what you’re pairing them with. I tested this recipe using a loaf with sunflower seeds and flaxseeds, and the croutons were delicious.

Should you tear or cube your bread? For classic, uniform croutons, cut the bread into 1-inch cubes with a knife. For a more rustic look, tear the bread by hand. Torn croutons have craggier edges that grab onto dressing and soups, while cubed croutons deliver a clean, even crunch. There’s no wrong answer here—just aim for bite-sized pieces that are easy to scoop up with a fork or spoon.

How to Make Homemade Croutons

Making homemade croutons couldn’t be easier. Everything comes together in one large bowl, and the oven does the rest.

Whisk together the olive oil and seasonings to form your flavor base. Add the bread and toss until every piece is evenly coated. You want the bread lightly slicked with oil, not swimming in it.

Spread the coated bread out in a single layer on a baking sheet. No need to line it, the direct contact with the pan helps the croutons crisp. Bake for about 10 minutes, then give everything a good stir so the edges brown evenly. Return the pan to the oven for another 5 to 8 minutes, until the croutons are golden and crisp to your liking.

Keep in mind they’ll continue to crisp as they cool, so don’t bake them too long or you’ll end up with croutons that are way too hard. Once they’re done, pull the pan from the oven and let the croutons cool right on the baking sheet. Use them immediately or let them cool completely before storing.

Ways to Use Homemade Croutons

These tasty bread cubes add crunch, texture, and flavor to so much more than just salads. They pair perfectly with my kale Caesar salad, chicken Caesar pasta salad, or classic wedge salad recipes, but I especially love them over creamy tomato soup or broccoli cheddar soup. You can even crush the croutons with a rolling pin or pulse them briefly in a food processor to use anywhere breadcrumbs are called for.

And let’s be honest, they’re pretty dang good straight from the container as a snack, too!

Storage Instructions

To keep your croutons crispy, let them cool completely before storing. Transfer them to an airtight container and keep them at room temperature in a dry place. Homemade croutons made with olive oil will stay fresh for up to 1 week.

If they lose a bit of their crunch, re-crisp them in a 350°F oven for 5–10 minutes, then let them cool completely before storing again.

For longer storage, croutons can be frozen in an airtight container for up to 3 months. Let them thaw at room temperature, then re-crisp in the oven if needed.