What the heck is this?
You know those sad little croutons from the bag that taste like cardboard seasoned with regret? Forget them. These homemade croutons are here to show you how it’s really done. They’re golden, crisp, perfectly seasoned, and buttery in the best way. You can toss them on a salad, float them in soup, or—let’s be honest—eat them straight off the baking sheet. Once you make your own, you’ll never go back to store-bought again. Bonus: it’s the perfect way to rescue that almost-stale loaf of bread sitting on your counter.
Why You’ll Love This Recipe
– Ridiculously easy, barely any prep
– Golden and crunchy, but never jaw-breaking
– Customizable seasoning (go garlic, herby, spicy, cheesy—whatever mood you’re in)
– Uses up leftover bread like a champ
– Way better than anything in a bag
– They make you feel like a salad magician
The Good Stuff You’ll Need
– 4 cups of cubed bread (anything goes—French, sourdough, Italian, even sandwich bread if that’s what you’ve got)
– 1/4 cup olive oil or melted butter (or a mix of both for flavor + crunch)
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/2 tsp dried parsley
– 1/4 tsp salt (adjust to taste)
– Black pepper to taste
– Optional: grated parmesan, smoked paprika, chili flakes, Italian seasoning, lemon zest… go wild
Let’s Do This
Step 1: Preheat and Prep
Heat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
Step 2: Cube the Bread
Cut your bread into roughly 1-inch cubes. Rustic and uneven is fine—it just gives more crunchy texture.
Step 3: Toss with Flavor
In a large bowl, drizzle the oil or butter over the bread cubes. Add all your seasonings and toss everything together until the cubes are evenly coated. Don’t skimp on tossing—get every piece a little oily and spiced.
Step 4: Bake
Spread the cubes in a single layer on your baking sheet. Don’t crowd them. Bake for 12–18 minutes, tossing once halfway through. They’re done when golden brown and crunchy. Keep an eye near the end—burned croutons are tragic.
Step 5: Cool and Crunch
Let them cool on the pan so they crisp up even more. Try not to eat half the tray before they reach the salad.
Serving Suggestions
– Toss into Caesar salads or creamy soups
– Sprinkle on top of mac & cheese for texture magic
– Use as a crunchy topping for baked casseroles
– Blitz into breadcrumbs for coating chicken or veggies
– Snack on them like fancy adult Chex Mix
Switch It Up
– Make it cheesy: Add 2 tbsp of grated parm before baking
– Make it spicy: Add a pinch of cayenne or chili flakes
– Go sweet: Skip the savory seasonings and toss with melted butter, cinnamon, and sugar
– Make it herby: Use rosemary, thyme, or sage for big fall energy
Make-Ahead Tips
– Store in an airtight container for up to a week
– For extra crunch, pop them back in a 300°F oven for 5 minutes before serving
– Freeze extras in a zip-top bag for up to 2 months and re-crisp in the oven when needed
Questions People Actually Ask
Q: What’s the best bread to use?
A: Day-old rustic bread like sourdough or French baguette gives the best texture, but anything works—even sandwich bread if you toast it a bit first.
Q: Can I make these in an air fryer?
A: Absolutely. Air fry at 350°F for 5–8 minutes, shaking halfway through. Keep a close eye—they brown fast.
Q: Can I use fresh bread?
A: Yes, but day-old bread gives a better crunch. If using fresh, cube it and let it sit out for 30 minutes or pop it in the oven at 250°F for 10 minutes before seasoning.
The BEST Homemade Crouton Recipe: Crunchy, Buttery, Totally Snackable
- Total Time: 25 minutes
- Yield: ~4 cups
Description
You know those sad little croutons from the bag that taste like cardboard seasoned with regret? Forget them. These homemade croutons are here to show you how it’s really done. They’re golden, crisp, perfectly seasoned, and buttery in the best way. You can toss them on a salad, float them in soup, or—let’s be honest—eat them straight off the baking sheet. Once you make your own, you’ll never go back to store-bought again. Bonus: it’s the perfect way to rescue that almost-stale loaf of bread sitting on your counter.
Ingredients
– 4 cups of cubed bread (anything goes—French, sourdough, Italian, even sandwich bread if that’s what you’ve got)
– 1/4 cup olive oil or melted butter (or a mix of both for flavor + crunch)
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/2 tsp dried parsley
– 1/4 tsp salt (adjust to taste)
– Black pepper to taste
– Optional: grated parmesan, smoked paprika, chili flakes, Italian seasoning, lemon zest… go wild
Instructions
Step 1: Preheat and Prep
Heat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
Step 2: Cube the Bread
Cut your bread into roughly 1-inch cubes. Rustic and uneven is fine—it just gives more crunchy texture.
Step 3: Toss with Flavor
In a large bowl, drizzle the oil or butter over the bread cubes. Add all your seasonings and toss everything together until the cubes are evenly coated. Don’t skimp on tossing—get every piece a little oily and spiced.
Step 4: Bake
Spread the cubes in a single layer on your baking sheet. Don’t crowd them. Bake for 12–18 minutes, tossing once halfway through. They’re done when golden brown and crunchy. Keep an eye near the end—burned croutons are tragic.
Step 5: Cool and Crunch
Let them cool on the pan so they crisp up even more. Try not to eat half the tray before they reach the salad.
Notes
– Toss into Caesar salads or creamy soups
– Sprinkle on top of mac & cheese for texture magic
– Use as a crunchy topping for baked casseroles
– Blitz into breadcrumbs for coating chicken or veggies
– Snack on them like fancy adult Chex Mix
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~80 kcal
- Fat: ~4.5g
- Carbohydrates: ~9g
- Protein: 1g