Think of homemade croutons as the accessory in an outfit that gets all the compliments. It may be the last thing added, but it really steals the show. And that’s true of these simple homemade croutons. They have better texture and flavor than any store-bought crouton I’ve ever tried, plus they can be made from any type of bread.
I’ve loved croutons ever since I was in middle school. Back then (in the 1990s), there was a trend among middle schoolers to get a plate full of croutons from the cafeteria salad bar and eat them for lunch, dipped into caesar dressing or ranch dressing of course. In fact, when it comes to being a crouton lover, I’m right up there among Claire Huxtable (anyone remember this crouton episode? It still makes me laugh!).
Recipe Highlights
- Simple to make: Homemade croutons are so simple to make but they add so much great flavor to a salad. It only takes two basic steps to get them ready: 1) cut or tear the bread into pieces. And 2) toss the bread pieces with olive oil and seasonings.
- Easy to customize: These croutons can be made from any type of bread. The bread can be store-bought, homemade, or even bread that is baked from frozen. It can be fresh bread, day-old bread, leftover bread, or even stale bread.
- Better than store-bought: It may not seem like homemade or store-bought croutons are all that different, but it’s definitely worth it to learn how to make homemade croutons. I think store-bought croutons are too hard, too square, and too expensive. I like my croutons to be a little misshapen, larger, and easy to eat while still providing some crispy texture. Plus, it’s more economical to make my own.
Ingredient Spotlight: Bread
The star ingredient in any crouton recipe is the bread. Depending on the type of the loaf of bread, these croutons can take on many different flavors.
I like to make croutons from sourdough bread, ciabatta, rye bread, French bread, and an Italian baguette. I think it’s a myth that the best croutons should be made from older bread. Personally, I like to use fresh and soft bread to make croutons, which results in a crispy and crunchy exterior but a still-soft interior. Yum, that is baked crouton perfection right there.
When using your own bread, the size and shape of the croutons is also up to you. I like to make croutons that are roughly 1-inch x 1-inch cubes, but not perfectly square. To do this, I tear the bread slices by hand or roughly chop them with a chef’s knife.
Also, if I’m serving someone who eats gluten-free, dairy free, or vegan, it’s easy to make croutons for their dietary needs simply by using sandwich bread that is gluten free, dairy free, and or vegan.
The bread cubes get tossed with olive oil right on the sheet pan and then baked. However, melted butter can be used in place of the oil, and feel free to play around with the seasonings. Other good additions are grated parmesan cheese and black pepper, or some oregano pairs nicely with garlic croutons.
Find the ingredient list with exact measurements in the recipe card below.
Perfect Pairings
I add these croutons to my kale caesar salad and my sub in a tub salad the most. They’re also great over this copycat Olive Garden salad and this simple salmon salad.
Storing Leftovers
Store the croutons in an airtight container, such as a jar with a tight-fitting lid. Keep them stored at room temperature for up to 1 week.
Frequently Asked Questions
Follow the same instructions in the recipe card, but use any favorite gluten-free cubed bread. Also, reduce the total baking time by 3-5 minutes.
Homemade croutons will get crusty and crispier the longer you bake them on the baking sheet. Also, the croutons get crispier as they cool.
Yes! Make your own croutons as a great topper for soups, especially creamy soups like butternut squash soup or tomato soup.
More Salad Recipes To Pair With These Croutons
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Homemade Croutons Recipe
It’s easy to make homemade croutons with this quick recipe. Use any type of favorite bread and a simple method to get delicious croutons to top a salad.
Ingredients
- 4–6 slices of bread, cut or torn into cubes (4 ounces or 4 cups loose packed)
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon fine salt
- Optional: 1 teaspoon Italian seasoning
Instructions
- Preheat the oven to 375°F. Line a large rimmed baking dish with parchment paper.
- Place the bread pieces on the sheet pan and drizzle the oil evenly over top. Sprinkle the garlic powder and salt over the bread. Toss to combine and distribute the oil and seasonings, then spread the bread cubes out in a single layer.
- Bake for 15 to 20 minutes, stirring the bread cubes halfway through, until golden brown. If you prefer croutons that are softer, remove them from the oven at about 15 minutes. If you prefer croutons that are more crispy, leave them in the oven for 20 minutes or even a few minutes more, watching them carefully so they don’t burn. The croutons will also get more crispy as they cool.
- Remove the sheet pan from the oven and let the croutons cool. Serve over any salad.
- Store leftovers in an airtight container at room temperature for up to 1 week.
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Notes
You can use any type of bread to make croutons, including both store-bought bread and homemade bread. The bread doesn’t have to be day-old or stale bread. In fact, I prefer fresh bread, so you can get croutons that are crispy on the outside but still tender and soft on the inside.
If making these croutons to top my caesar salad, omit the Italian seasoning.
Nutrition Information
- Serving Size: 1/8 of the recipe (about 1/2 cup)
- Calories: 60
- Fat: 2 g
- (Sat Fat: 0 g)
- Sodium: 98 mg
- Carbohydrate: 6 g
- (Fiber: 1 g
- Sugar: 1 g)
- Protein: 2 g
- Cholesterol: 0 mg
Dietary
The photos in this post were taken by Megan McKeehan.
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