Crunchy, perfectly seasoned, and highly addictive, these homemade croutons are the best. Once you see how quick and simple they are, you’ll never buy store-bought croutons again. They deliver an initial crunch that then melts in your mouth. You might find yourself making a salad or a bowl of soup just to enjoy them.
Croutons make a fantastic topper for many dishes. They’re excellent on a classic Caesar salad with asiago dressing or an avocado chicken bacon chopped salad with creamy basil dressing. They also brighten soups—try them on fire-roasted tomato soup or a creamy Tuscan garlic tortellini soup.
The Best Homemade Croutons
These croutons are irresistible straight from the oven. Unlike many store-bought versions, they’re light and crisp rather than rock-hard and dry. The seasoning blend is balanced and easy to adapt to your tastes. Once you try them, you may start buying bread specifically to make croutons.
The best part is how effortless they are. Prep is minimal and the aroma while they bake is wonderful. They’re perfect tossed into a grinder salad or used wherever you want a crunchy, flavorful topping.
Crouton Ingredients:
Few ingredients, big flavor.
- Loaf of crusty French bread – or any bread you prefer
- Olive oil – butter or avocado oil can be used instead
- Italian seasoning – a convenient blend of herbs
- Parmesan cheese – finely grated sticks best to the bread
How to Make Italian Croutons:
Fast prep means these are ready in minutes.
- Preheat – Heat the oven to 400°F (200°C).
- Cut and mix – Cut the loaf into 1-inch bite-sized cubes. Place cubes in a bowl, drizzle with olive oil and toss until evenly coated. Add Italian seasoning and grated Parmesan, then toss again so the bread is well seasoned.
- Bake – Spread the cubes in a single layer on a large baking sheet. Bake for 10–15 minutes, or until golden brown and crisp.
Tips and Variations for Crunchy Croutons:
- Bread – Choose a hearty, crusty loaf. The airy crumb lets the bread crisp evenly while staying tender inside. Sourdough, French, or ciabatta all work well.
- Fresh vs. stale – Both work. Stale bread dries and toasts faster; fresh bread contains more moisture and may need a few extra minutes.
- Cutting – Cut or tear the loaf into uniform bite-sized pieces so they bake evenly.
- Seasonings – Customize freely. Add garlic powder or garlic salt, swap or add herbs like thyme, rosemary, marjoram, or parsley. For heat try smoked paprika, chili powder, or cumin. Ranch powder makes a tangy option, or keep it simple with salt and pepper.
- Cheese – Any hard cheese that can be finely grated will adhere nicely.
- Stovetop method – If you prefer stovetop croutons, melt 4 tablespoons of butter in a skillet over medium heat. Add the bread cubes, tossing to coat, then add seasonings. Cook, stirring every 2–3 minutes, until golden and toasted, about 8–10 minutes.
Storing Homemade Croutons:
- Storage – Keep croutons dry to maximize shelf life. Any residual moisture can cause them to soften or develop mold. To store for longer than a week, bake until thoroughly dry. Let cool completely, then store in an airtight container at room temperature for up to two weeks.
Recipes to Top with Croutons
- squash casserole
- Tomato Basil Soup
- Creamy Pumpkin Soup
- Grilled Caesar Salad
- Greek Salad with the Best Dressing
Croutons
Ingredients
- 1 loaf crusty French bread or bread of choice
- ½ cup olive oil
- 1 tablespoon Italian seasoning
- ¼ cup grated parmesan
Instructions
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Preheat oven to 400°F (200°C). Cut 1 loaf of crusty French bread into 1-inch cubes and place in a medium bowl. Drizzle with ½ cup olive oil and toss to coat. Add 1 tablespoon Italian seasoning and ¼ cup grated Parmesan, tossing again until evenly coated.
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Spread the seasoned bread cubes in a single layer on a baking sheet. Bake for 10–15 minutes, stirring once if needed, until the croutons are golden and crisp.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.