Homemade croutons are so easy to make. They add flavor and texture to salads and soups. Once you taste these fresh croutons, you will never return to store-bought croutons. Make a double batch and freeze them for later use. I love to include them in Italian salad and French onion soup.
How to Make Homemade Croutons
- Use a sharp knife to remove the crusts from your bread if desired. Then, cut or tear your bread into bite-size croutons.
- In a large bowl, combine the olive oil, dried parsley, dried oregano, dried basil, garlic powder, onion powder, salt, and pepper. Add the bread croutons to the bowl and drizzle with the olive oil mixture; toss to coat gently.
- Bake until golden brown and crunchy, turning halfway through the baking process.
Recipe Tips
- Use a silicone baking mat or parchment paper under the croutons on the cookie sheet.
- Substitute melted butter for the olive oil, if desired.
- Do not overcrowd the baking sheet with the croutons. The heat needs to be able to move around the bread to dry it out and make it crunchy.
- Store the croutons in an airtight container on the counter at room temperature for up to 2 weeks.
Frequently Asked Questions
My favorite bread for homemade croutons is a big fat loaf of Italian bread because there is far more bread than crust. French bread is a close second, and any sourdough or baguette will also work. Good quality crusty bakery bread works best, and the crusts can be left on.
You can use a fresh loaf of bread, but you will need to cook it a little longer to brown and get it crunchy all the way through. When you check on the croutons, pull one out, let it cool just a bit, and then taste-test it to see if it is crunchy all the way through.
Try Italian seasoning, rosemary, thyme, a little sprinkle of cayenne, or a little Parmesan cheese. If adding Parmesan cheese, store them on the counter in an airtight container for up to 3 days or freeze.
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Homemade Croutons
Ingredients
- 10 ounces Italian or French bread
- 1/3 cup olive oil
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
Instructions
- Preheat oven to 350 degrees.
- Using a sharp knife remove the crusts from the loaf. Then cut or tear your bread into 3/4-inch cubes. In a large bowl, whisk together olive oil, dried parsley, dried oregano, dried basil, garlic powder, onion powder, salt, and pepper.
- Add the bread cubes to the bowl and stir gently to coat.
- Place on a baking sheet covered with a silicone mat or parchment paper. Bake for 12-20 minutes; or until lightly browned and crunchy. Cooking times will vary depending on the size of the cubes and their position in the oven. Turn the croutons halfway through the baking process. If using fresh bread, it will take several more minutes to get crunchy. The best way to tell if they are ready is to taste test. They should be crunchy all the way through.
Notes
- Use a silicone baking mat or parchment paper under the croutons on the cookie sheet.
- Substitute melted butter for the olive oil, if desired.
- Do not overcrowd the baking sheet with the croutons. The heat needs to be able to move around the bread to dry it out and make it crunchy.
- Store the croutons in an airtight container on the counter at room temperature for up to 2 weeks.
Nutrition
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Ntensibe Michael Edgar
Hhhhmmmm….I like your recipe. However, it will be difficult for me to obtain french bread from my current location. Can I switch up for my ordinary sweet bread?
Beth Pierce
Yes you can!
Clarice
I have never tried making my own croutons but I would love to try since it looks really easy. Thank you for sharing the recipe. Happy to know that these homemade croutons can last up to 2 weeks.
Beth Pierce
Thanks, Clarice! Enjoy!
Kristine
Yum! This is a fantastic recipe for homemade croutons! The family loved them!
Barbie R.
Great homemade croutons. So much better than store bought. No one offers fresh made without the prervatives so this is what I will be doing from now on.
Lisa
I love having croutons in my salad, I need to try this recipe. It’s so easy and I’m going to give this a try over the weekend because I just ran out of croutons.
Kimberley A
These homemade croutons were so delicious and easy to make! I can’t wait to add them to my salads and soups—thanks for sharing this simple yet flavorful recipe!
Beth Pierce
My pleasure, Kimberley!
Ben
These are so much better than anything I’ve ever bought from the store. I’ll be using these exclusively from now on.
Beth Pierce
Thanks, Ben! We love them too!
Laura Side Street
Thanks so much for sharing this as I love croutons in my soup and even though my mother makes them, I’ve never asked her for the recipe and really need to have a go making my own – so yummy on top of a warming soup
Laura x
Jupiter Hadley
This is such a great way to use up any bread that isn’t going to get eaten. Thank you so much for this recipe.
Jenny
I love croutons but I’ve never tried making them before, thanks for the inspiration!
Zab Zaria
Great recipe! We loved them and they were so much better than store bought!
Tammy
Nothing beats homemade croutons…I do this whenever I have some stale bread around and it’s just so delicious and a perfect snack too!
Luna S
My daughter is obsessed with croutons and she enjoys cooking/baking so I will have to share this with her!
Beth Pierce
Thanks, Luna! Enjoy!
Alita
Wow, homemade croutons are just about the easiest thing ever to make, and a million times better than anything you can buy at the store.