Make homemade croutons to top your favorite salads and soups with this easy recipe. Skip store-bought croutons—learn how to make crunchy, well-seasoned croutons at home in about 15 minutes using this simple, step-by-step guide.
Table of contents
- Ingredients
- Instructions
- The best bread for croutons
- Recipe notes & variations
- Storage tips
- Ways to use the croutons
- Nutrition facts
I loved snacking on croutons as a kid and still do. They’re my go-to topping for salads and soups, and they’re just as good straight from the bowl. If you often have leftover baguette or a day-old loaf, turning it into homemade croutons is fast, economical, and endlessly customizable.
Ingredients
Below are the essential ingredients for a basic seasoned crouton. Quantities and seasoning blends can be adjusted to suit your tastes.
- Cubed bread – Use a crusty loaf such as sourdough, baguette, ciabatta, or French bread. You can also use focaccia or pre-sliced bread. Cut into 1-inch cubes for classic croutons or ½–¾ inch for smaller bites. The recipe here uses about 6 cups of cubed bread (~½ pound / 8 ounces).
- Olive oil – Coats the cubes and helps them brown and crisp in the oven. About ¼ cup is ideal for 6 cups of bread cubes.
- Italian seasoning – A mix of dried oregano, basil, rosemary, thyme and similar herbs adds classic flavor. Use a store-bought blend or a homemade mix to taste (about 1 teaspoon).
- Salt, black pepper, garlic powder – Basic seasonings that pull everything together. Garlic powder is recommended instead of fresh garlic to avoid burning in the oven.
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the loaf into uniform cubes—1 inch, ¾ inch, or ½ inch—so they bake evenly.
- In a large bowl, toss the bread cubes with the olive oil until evenly coated.
- Add salt, black pepper, garlic powder, and Italian seasoning. Toss to distribute the seasonings well across all cubes.
- Spread the seasoned cubes in a single, even layer on a parchment-lined baking sheet.
- Bake for 5 minutes, then toss the croutons and return to the oven for another 4–5 minutes until golden brown and crisp. Watch closely during the last minute so they don’t over-brown.
Three simple steps and you’ll have crisp, flavorful croutons to use right away.
The best bread for croutons
Crusty, flavorful bread yields the best texture and taste. Sourdough, baguettes, and ciabatta are excellent choices because their interiors crisp up while their crusts become extra crunchy. That said, any bread will work—stale sandwich bread, focaccia, or gluten-free loaves will all make good croutons.
Do not remove the crusts; they add crunch and structure. If your bread is very stale and tough to slice, briefly spritz it with water and warm it in the oven at 400°F for 1–2 minutes to soften slightly before cutting.
Recipe notes & variations
- Uniform cubes: Cut the bread to consistent sizes so the croutons cook at the same rate. Larger cubes will take a bit longer—about 10–12 minutes total—while smaller cubes may finish in 8–9 minutes.
- Even layer: Arrange the cubes in a single layer with space between them. Overlapping pieces steam instead of crisping.
- Adjust seasonings: Increase the garlic powder, add parmesan, lemon zest, smoked paprika, or chili flakes to vary the flavor profile.
- Butter option: For a richer taste, use 2 tablespoons olive oil plus 2 tablespoons melted butter instead of ¼ cup olive oil.
- Gluten-free: Use a gluten-free loaf if you need a gluten-free crouton.
Storage tips
Store homemade croutons in an airtight container at room temperature, away from humidity, for up to one week. For longer storage, freeze in a freezer-safe container for up to two months. To refresh after thawing, bake at 400°F for 3–5 minutes to re-crisp them before serving.
Ways to use the croutons
Croutons add crunch and flavor to a wide range of dishes. Use them as a topping or a component in dishes such as:
- Classic salads: Italian-style salads, Caesar salad, chicken or steak salads.
- Soups: Tomato soup, creamy corn soup, broccoli cheddar, mushroom soup, or any hearty broth-based soup.
- Panzanella: Make a bread salad by tossing croutons with ripe tomatoes, basil, and a vinaigrette.
- Stuffing substitute: Replace packaged stuffing mix with seasoned bread cubes for homemade stuffing.
- Snack: Enjoy plain or toss with extra parmesan and herbs for a savory snack bowl.
Nutrition facts (per serving)
The following nutrition values are approximate and based on the recipe yield:
- Calories: 236 kcal
- Carbohydrates: 27 g
- Protein: 6 g
- Fat: 12 g (Saturated fat: 2 g)
- Sodium: 459 mg
- Fiber: 2 g
Simple recipe card
Ingredients
- 6 cups cubed bread (about ½ pound / 8 ounces)
- ¼ cup olive oil
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
Directions
- Preheat oven to 400°F. Cut the bread into uniform cubes.
- Toss cubes with olive oil. Add salt, pepper, garlic powder and Italian seasoning, and toss again.
- Arrange in a single layer on a parchment-lined baking sheet.
- Bake 5 minutes, toss, then bake another 4–5 minutes until golden and crisp.
- Cool completely before storing to maintain crunch.
Homemade croutons are quick, economical, and adaptable—perfect for elevating simple salads and soups or turning leftover bread into something delicious. Try different herbs, cheeses, or spice blends to make them your own.