Homemade Croutons

Homemade croutons are surprisingly easy to make! This recipe is perfect for using up stale bread and finishes in just 35 minutes. Use them as a topping for soups or salads, or enjoy them by the handful!

Course ingredient

Cuisine American

Prep Time 5

Cook Time 30

Total Time 35

Servings cups

Calories 213kcal

Author Sam Merritt

Equipment

Ingredients

12 oz (340 g) 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)

Instructions

Preheat oven to 375F (190C) and line a large baking sheet with parchment paper. Set aside.
Place bread in a large bowl and drizzle olive oil over top. Use a spatula to gently toss together until all bread cubes have been lightly moistened.
12 oz bread (see note), 4 Tablespoons olive oil
Add garlic, italian seasoning, salt, pepper, and cheese (if using) and use your spatula to gently toss all ingredients together until seasoning is well distributed over the bread cubes.
4 smashed garlic cloves or 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, ½ teaspoon fine flaky sea salt, ¼ teaspoon ground black pepper, 2 Tablespoons parmesan cheese
Spread bread evenly over prepared baking sheet and bake in center rack of 375F (190C) (use 350F/175C if baking an enriched bread like brioche) preheated oven for 30-35 minutes, until all bread pieces are firm and crisp.
Allow to cool before using (they should be more crisp after cooling).

Notes

Bread

Any bread will work but I recommend a white bread or crusty bread like sourdough. Stale bread is great for this (so long as it’s not moldy of course!). Be aware that enriched breads (like brioche) may bake faster and I would recommend using a lower temperature (try 350F/175C).

Storing

Store in an airtight container at room temperature for 1 week (will keep up to two weeks if you omitted the parmesan cheese). They may also be frozen for several months.

Nutrition