And the best thing is that you can customize these easy croutons with your favorite herbs and spices. Check out our best vegetable sides recipe collection!
Ingredients
Croutons in a pan
To a large skillet add the olive oil, herbs, and spices (we use rosemary). Warm up the oil then add the cubed bread into the skillet and season with salt. Here we’ll show you how to make croutons in a pan and in the oven. The process is so simple that you can make this delicious zucchini soup to serve them with in the meantime.You can even make them in the air fryer, but for that, we have a separate air fryer croutons recipe.Try our homemade crouton recipe today to add texture to our easy zucchini soup, tofu salad, or roasted butternut squash soup.
Olive oil
An essential ingredient to make the bread tasty and crunchy, without getting too dry. We recommend using extra virgin olive oil because it’s more flavorful and aromatic. We prefer it to melted butter because it’s heart-healthy.You can use more or less oil based on your tastes. If you are on an oil-free diet, you can make homemade croutons without any oil at all. Of course, they won’t be as tasty, but they still get super crunchy.
Salt
Add more or less based on your preference and diet. Seasalt and kosher salt are good options.
Herbs and spices
Herbs and spices are optional but we strongly recommend them. We make croutons with dried rosemary but you can use many other dried herbs and spices. It’s up to your tastes.For instance, when it comes to herbs try Italian seasoning, dried oregano, dried thyme, dried mint, dried sage, or a mix of those. For spices, we recommend garlic powder, onion powder, red pepper flakes, freshly ground black pepper, paprika, and even smokey chipotle powder. Using a serrated bread knife, cut the bread into slices, then into cubes. You can make smaller or larger bread cubes. Somewhere between 1/3-inch (0.8 cm) and 3/4-inch cubes (2 cm) is best so your homemade croutons are bite-size.
Oven-baked croutons
Preheat the oven to 400°F or 200°C. Transfer cubed bread onto the baking sheet lined with parchment paper.Drizzle with extra virgin olive oil. Sprinkle with salt, black pepper, and your favorite dried herb and or spices (we recommend garlic powder + rosemary).Toss the cubes with two spoons or with your hands, and arrange them on the baking sheet without overlapping. Bake at 400°F or 200°C for 7 minutes, flip the cubes and bake for another 7 minutes until golden and crunchy. Cook time might vary based on the bread type. However, 14 minutes in total should be enough for most breads. Also, larger cubes take longer to get crisp throughout. Note: the croutons will harden as they cool down, and the day after, they’ll be even crunchier and harder. Fry on medium heat for about 12 minutes, turning the bread cubed every 2 to 3 minutes. If the pan gets too hot, lower the heat.You might need to add a little more oil halfway through cooking if your pan gets dry. In general, pan-frying requires more oil than oven-baking.
Serving suggestions
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Storage
Freeze croutons for up to 2 months. To do so, store them in a freezer-friendly plastic bag and freeze them. To thaw, take them out of the freezer and spread them onto a baking sheet or a large plate lined with kitchen paper to absorb extra moisture. They’ll thaw in a couple of hours. To make them crunchy again, bake them in a preheated oven at 400°F or 200°C for about 5 minutes.
Soups, such as tomato soup, mushroom soup, and zucchini soup.Salads, for example with tofu salad, Italian salad, and tomato-cucumber salad. Stews and casseroles, such as Tuscan bean soup, chickpea stew, and Italian bean stew.
Note that when you add them on top of a dish, they will soak up the liquids in the dish very quickly, so we recommend adding them last minute just before serving. Or even better, let your family (or guests) at your table add them to their own dish!
Italian panzanella salad with stale breadAir fryer croutonsEasy crostiniNo-knead focaccia breadRoasted zucchini with breadcrumb fillingCrunchy roasted potatoes with breading
We do not recommend storing homemade croutons in the refrigerator. The moist air in there will make them soggy faster.
Tips
1 to 2 days old bread is easier to cut into bite-size cubes.If your bread has a hard crust, slice it off before making the croutons.Cut same-size cubes so that they’ll all cook at the same time.Let cool down completely before storing them in an airtight container. The steam generated from their residual heat will make them soggy.
Questions
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title: “Homemade Croutons” ShowToc: true date: “2024-09-16” author: “Rachel Brewer”
Be sure to serve these with my Crispy Chicken Salad or on top of French Onion Soup!
I don’t know about you, but I can’t have a salad without croutons. I love that crunch way too much. And nothing beats the flavor of a crunchy, perfectly seasoned homemade sourdough crouton. 🤤 This is a perfect way to make use of some older stale bread that you might have lying around, especially a nice crusty homemade loaf.
Best Bread for Homemade Croutons
-A loaf of crusty Artisan bread is perfect for making croutons, particularly if it’s about 3 days old. -Perfect examples include Sourdough, Ciabatta, and French Bread. See here for more examples of Artisan breads.
Best Olive Oil for Croutons
-Make sure you use high quality extra virgin olive oil when making this recipe. Lucini olive oil is a high-quality brand that I like to use. -For more information about picking the highest quality olive oil that you can, check these guys out.
Shelf Life of Homemade Croutons
-Homemade croutons made with Parmesan cheese can be stored at room temperature in an airtight container for 2-3 days. –To extend the shelf life of homemade croutons, omit the Parmesan cheese and store for up to two weeks.
Homemade Salad Dressings
-The best way to enjoy these homemade croutons is to pair them with a delicious homemade salad dressing:
Honey Mustard Caesar Salad Dressing Copycat Olive Garden Italian Salad Dressing
title: “Homemade Croutons” ShowToc: true date: “2024-11-01” author: “David Sagen”
Croutons aren’t necessarily the world’s healthiest salad topping, but making them yourself lets YOU control the ingredients. If adding a few crunchy croutons to your salad makes you want to eat more salad, then I’d call that a win, too!
Ingredients You’ll Need
How do you make croutons from scratch? All you need is your favorite bread, some olive oil, and a few spices.
I’ve been using sourdough bread from a local bakery, but this also works with sprouted wheat bread (I like Ezekiel bread), or your favorite gluten-free bread. It’s totally flexible! All you need to season a classic crouton is garlic powder and salt, but I also like to add a touch of dried oregano to make these homemade croutons even more flavorful. I seriously enjoy snacking on them on their own!
How to Make Them
To make croutons, start by slicing the bread into 1-inch cubes, or whatever size you prefer. I like the small, bite-sized pieces, but the important thing is that you keep them similarly sized so they will all cook evenly.
Toss the bread cubes with olive oil, then season with garlic powder, oregano, and salt. I like to use my hands to do the tossing, to help distribute the oil and seasonings better.
Pour the seasoned bread onto a large baking sheet, and arrange the croutons in a single layer. Bake at 350ºF for 15 minutes, then stir and bake for another 5 minutes or so, until all of the pieces are crispy. Let the croutons cool, then they are ready to use! Try them on a Caesar Salad, or on top of your favorite soup.
Tips for Crispy Croutons
Use enough oil. I originally tested this recipe with only 2 tablespoons of olive oil, but I noticed that my favorite pieces were the ones that had been coated in more oil. They melt in your mouth when you bite into them! So, for croutons that will impress, use plenty of olive oil. Watch the oven. Your oven may run hotter than mine, so it’s always a good idea to keep an eye on the croutons as they approach the 15-minute mark. Remove any dark golden pieces, if you see them, so the rest of the croutons can continue baking until golden. Avoid moisture. How do you avoid soggy croutons? Avoid any added moisture. Don’t be tempted to add a wet seasoning, like lemon juice or vinegar, and make sure the croutons stay dry when you store them.
Storage Tips
How long do homemade croutons last? Croutons can be stored at room temperature for up to 2 weeks. I keep mine in an airtight jar, as they will become more stale if you don’t keep them covered. It’s amazing how long they keep their crunch!
If you try these homemade croutons, please leave a comment below letting me know what you think!
