Homemade Croutons

Name: Homemade Croutons
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 12 oz bread (see note) (cut into ½” cubes, about 7-8 cups); 4 Tablespoons olive oil; 4 smashed garlic cloves or 1 teaspoon garlic powder; 1 teaspoon Italian seasoning; ½ teaspoon fine flaky sea salt ((or just use table salt!)); ¼ teaspoon ground black pepper; 2 Tablespoons parmesan cheese (grated (optional))

Jump to Recipe

Homemade croutons are quick and easy to make! This recipe is perfect for using up stale bread and finishes in just 35 minutes (most of that passive cooking time). Use them as a topping for soups or salads, or enjoy them by the handful!

Overhead view of golden brown homemade croutons being scooped off a a baking sheet.

One of Rhett’s favorite things to snack on these days is croutons. Considering all the cookies and sugary treats that make their way through our kitchen, I’m usually more than happy to appease him with a handful or two, and even better if they’re homemade croutons.

These should be a staple in every kitchen. They’re simple to make, reduce waste (great way to use up stale bread — just like bread pudding or French toast casserole) and can keep for weeks. We also like to make them from leftover homemade bread or sourdough bread, making them a truly from-scratch staple that skips the processed ingredients.

I want to keep this recipe as quick and easy as possible, so let’s get right into it!

Ingredients

Just a few ingredients today, and you should have them all on hand already.

Bread. A more dry and unenriched bread (like artisan bread or a baguette) works best here, but you can really use anything you have in your pantry. Enriched breads like like brioche will work, but they tend to bake faster, so bump your oven temperature down a bit for even browning without burning.
Olive oil. Look, I’m a big butter person here. But, while butter is great for flavor, it doesn’t work as nicely for croutons (lots of testing backed this up for me!). Olive oil creates more even browning and better crispness, so we’ll let the butter sit this one out.
Garlic. Either fresh garlic or garlic powder will work, so use whatever you have on hand. I am not crazy about the pre-minced jarred garlic you can find in stores, so if you don’t have fresh on hand, I recommend the garlic powder.
Spices. Including Italian seasoning, black pepper, and garlic powder (if you aren’t using fresh!). Salt is, of course, critical for flavor, and I recommend a fine, flaky sea salt if you have some (otherwise just use table salt).
Parmesan cheese. This is optional, but tasty (and makes the croutons extra perfect for pairing with tomato soup)! Freshly grated or pre-grated cheese will work.

You could also add a bit of fresh or dried parsley for some added color!

This is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

How to Make Homemade Croutons

Prep the bread cubes

Overhead view of a bowl of bread cubes that have been tossed in olive oil.

Cut or tear the bread into small pieces (aim for half an inch). If I cut mine, I just use a serrated bread knife or a pair of kitchen shears.

Drizzle olive oil overtop, toss to evenly coat, then add your seasonings and cheese. Toss again until everything is well distributed.

SAM’S TIP: Keep in mind that the size of your bread cubes will affect bake time; if you cut them larger they’ll need more time, while smaller cubes will need less time. I prefer to cut mine into ½” cubes for bite-sized croutons.

Bake until golden and crisp

Overhead view of a baking sheet of seasoned croutons before baking.

Spread over a large parchment lined baking sheet so you have one even layer (otherwise you may not have perfectly crisp results!). Bake until crisp and golden, typically about 30-35 minutes depending on the size of your bread cubes and type of bread you use.

SAM’S TIP: Let the croutons cool completely before you use them. This will allow them to properly crisp up to the perfect crunchy texture.

Overhead view of a baking sheet of homemade croutons after baking.

Frequently Asked Questions

How should I store homemade croutons?

An airtight container at room temperature is best, though you can also freeze them. If you add the cheese, the storage time will be a bit shorter–I outline this in detail in the recipe notes below.

Can I use different seasonings?

Yes, this recipe is great for adjusting to your preferences. Swap the Italian seasoning for Old Bay (tasty on my cream of crab soup or Maryland crab soup!), ranch seasoning, or even everything bagel seasoning.

Why aren’t my croutons crisp?

If they have cooled completely (they will still be somewhat soft while still warm), then your croutons may have just needed a bit more time in the oven, or you may have needed a bigger pan. When the croutons are too crowded on the baking sheet (you really need one even layer), they can steam instead of crisping in the oven.

If this happens, you can always just pop them back in the oven until they crisp up to your liking (even if they’ve already cooled completely!).

Homemade croutons being scooped off a a baking sheet.

And that’s it. Making homemade croutons is super simple and comes in handy if you forget to pick up a bag at the grocery store. We make these for our carrot soup, potato leek soup, salads and, of course, just for my 3 year old’s midday snacking.

Let me know if this was helpful!

Let’s bake together! Subscribe to my newsletter to be notified of all the newest recipes, and find my free recipe tutorials on YouTube 💜