Homemade Croutons

Homemade Croutons make the perfect finishing touch to a great salad or the best textural boost to a bowl of soup. Pretty much anytime you’re craving some crunch in your meal, these croutons will come in handy!

Overhead image of Homemade Croutons

Table of Contents

Why make Homemade Croutons?

I get it…why make your own when they’re so easily accessible at most grocery stores?

As the broken-record that I am…nothing beats homemade! And I don’t know about you, but I’ve had my fair share of lackluster and stale packaged croutons!
When you make it yourself you can have peace of mind knowing exactly what’s in your croutons.
You have control over the bread used (which is great for dietary restrictions!).
You have control over the seasonings added (plenty of room for creativity here!).
Making your own is more economical (especially if you have stale, leftover bread that would otherwise go to waste).
You’ll feel *fancy.* (I mean, how many people can say they make their own croutons?!)

Croutons are the crème de la crème of a great salad! (So long as there is also a homemade vinaigrette to top ’em with!)

Process shots-- images of the bread being cut into squares

How To Make Homemade Croutons

So here’s the thing: I’ve made croutons with just about every type of bread — from fancy artisan breads (sourdough included) to my leftover No-Knead Bread. Heck, I even made ’em with leftover, stale Dinner Rolls. But the bread I keep coming back to is plain, thick-sliced, white bread.

The reason? You get the “classic” crouton feel — a soft crumble, sort-of melt-in-your-mouth feel– like the packaged croutons, but so much tastier (and fresher!).

The bread I keep on hand for this homemade croutons recipe is Texas Toast. This is a particular type of bread that is sliced thicker than regular sandwich bread– which makes a big difference. If the bread is too thin, while they’ll still work, the croutons aren’t as impressive and are more prone to cooking unevenly. If possible, aim for bread sliced about 1-inch thick.

QUICK TIP

Cut the bread into 5×5 squares to get the perfect small-cut croutons! For homemade garlic croutons, we add a touch of garlic powder — feel free to increase for a more intense flavor!

Process shots of Homemade Croutons-- images of the oil and seasonings being added to the pan and it all being baked

Homemade Croutons FAQs

1How long do Homemade Croutons last?

Homemade Croutons will last about 2 weeks if stored properly. Place them in an air-tight container in a cool, dark and dry space like your pantry.

2How do you keep Homemade Croutons crispy?

Bake croutons thoroughly and make sure they’re fully crisped the first day they’re made.

Wait for them to completely cool in a dry area and then store properly to make sure no air or moisture can get in.

If you find they’re still losing crispiness, re-crisp in the oven for 5 or so minutes at 350 degrees F.

3Are croutons just stale bread?

While croutons are typically made from stale bread, what makes them special is adding some olive oil, butter, and seasonings then baking them til perfectly crisp.

4Why are my croutons so hard?

This means they most likely were burnt.

If they’re still somewhat edible, but won’t work as croutons, you can crush them up and use them as a crunchy topping for salads or casseroles (like Baked Mac and Cheese).

5What is the point of croutons?

They are a great way to add flavor and texture to salads, soups, stews, or other meals. Also, they make a great snack!

6What can I do with extra courtons?

Here are some fun and creative ways to use croutons that go beyond salads:

Crumble over roasted fish
Add to soups
Sprinkle over some creamy soft-scrambled eggs
Crumble over a casserole–crumbled up, these croutons can replace breadcrumbs or panko in recipes.

Overhead image of a salad on a plate topped with Homemade Croutons

STORAGE

How To Store Homemade Croutons

The key here is to avoid moisture. Once croutons come in contact with moisture they’ll lose their crunch (and become prone to molding)! Cool the croutons completely before adding to an air-tight container or bag (removing as much air as possible before storing). Don’t store in the fridge, but rather a cool, dark, dry place or freeze for 4-6 weeks. (Frozen croutons will likely need to be crisped up again in the oven after thawing.)

Homemade Croutons will last about 2 weeks in the pantry.

Add These Croutons To One Of These Dishes:

Homemade Croutons make the perfect finishing touch to a great salad or the best textural boost to a bowl of soup. Pretty much anytime you’re craving some crunch in your meal, these croutons will come in handy!

Homemade Croutons

Instructions

PREP: Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper or a silicone liner and set aside. Melt 1 tbsp. butter and set aside to cool.
CUT BREAD: Using a sharp serrated bread knife, cut off crusts then cut the bread into small cubes. (I cut a 5×5 grid.) Measure to get 4 heaping cups of bread and then add to the prepared sheet pan.
ADD FLAVOR!: Drizzle on olive oil, melted butter, Italian seasoning, garlic powder, and salt & pepper to taste (I add 1/8 teaspoon each). Toss with your hands until bread is well coated. Spread in an even layer so bread isn’t overlapping.
BAKE: Bake until bread is golden brown, flipping cubes every 5 minutes for 12-15 minutes (watch closely around 12 minutes). Remove from the oven and let stand for about 5-10 minutes. Bread will finish hardening quite a bit more as it stands. Taste and add a sprinkle more salt if desired.

Recipe Notes

Note 1: Bread: This recipe will work pretty much with any type of bread. For a similar feel to what you’d get at the store (a soft crumble, sort of a melt-in-your-mouth feel), use 5 slices of Texas Toast (as pictured in this post). Texas Toast is a particular type of bread that is sliced thicker than regular sandwich bread– which is ideal for homemade croutons. If the bread is too thin, the croutons aren’t as impressive and more prone to cooking unevenly. If possible, aim for bread sliced about 1-inch thick. We’ve made these croutons with an Artisan baguette which is also tasty — whatever you use, aim for 4 heaping cups.
Note 2: Leftover Bread: I buy a bag of Texas Toast and use it for the best Grilled Cheese sandwich to exist (or an equally tasty Air Fryer Sandwich) and then use the leftover slices for these croutons. If there are still a few slices left, they go into the freezer to save for more croutons at another time. (Or to get whipped into these incredible French Toast Sticks for a weekend brunch.)

Nutrition Facts

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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Homemade Croutons – Chelsea’s Messy Apron

Why make Homemade Croutons?