How To Make Homemade Croutons
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Such simplicity, yet such complexity. Today you will learn how to make homemade croutons, they are a favorite in our house! Crunchy outsides with the right amount of chewy inside. Four simple ingredients and you are ready to dress up a soup, add crunch to a salad, or nibble on during the day.
What are Croutons Made of
Croutons are a simple mixture of cubed bread (typically stale bread works best), coated in an oil (butter in this case) and seasonings, then baked until crispy.
How Do you Make Croutons
- Start by preheating your oven to 375 degrees F.
- Cut french bread into rough 1 inch squares, set aside (stale bread works best, but fresh still works)
- Melt butter in a large pot, stir in sea salt and garlic, stirring for 1 minute until garlic is fragrant.
- Remove pot from heat, add bread cubes and toss until seasoned butter is soaked into bread evenly.
- Spread croutons on a parchment lined cookie sheet.
- Bake 15-20 minutes until evenly browned, using a spatula, toss once or twice during baking time so all sides are toasted.
How Long do Homemade Croutons Last
- Store cooled garlic croutons in a ziplock bag or an airtight storage container.
- Croutons will remain fresh on the counter for up to 3 days stored as stated above, or
- up to a week in the refrigerator (you may need to toss them for a few minutes in a hot pan to crisp them up again) or
- up to 3 months in the freezer
What Can you Make with Leftover Croutons
- Leftover croutons?! LOL! My sons and husband eat them like candy.
- However; if you find yourself with leftover croutons, freeze them for a later use in salads or soups.
- Sprinkle a handful on your favorite soup, try Tomato, Creamy Potato Leek or Cauliflower soup!
- Toss them in scrambled eggs! No need for toast!
- Make breadcrumbs! Whir crispy croutons in a blender, or place in baggie and crush with a rolling pin. Use in Chicken Parmesan in place of breadcrumbs or in a meatloaf.
Crouton Variations and Add-Ins
- Sprinkle ¼ cup fine grated parmesan cheese over the tops of croutons before baking
- Add other herbs and spices, try 1 teaspoon of dried oregano, basil or thyme (or all three), toss with butter.
- Don’t want to use all butter; use equal amounts of olive oil or avocado oil; or half butter, half olive oil.
- Don’t have fresh garlic? Add a teaspoon of garlic powder instead.
Do I Have to Use French Bread
Absolutely! I have used any and all of the below, preparing the same way, no need to limit yourself!
- Italian Bread (white or whole wheat)
- Stale Challah or Brioche bread
- Rye bread (yum!)
- Pumpernickel bread (double yum!!)
- Whole Wheat Bread
- Gluten Free bread (yup, and they are delicious)
- White Sandwich Bread
- What bread did you use?
Try these croutons on any number of these soups & stews!
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Homemade Croutons
Equipment
Ingredients
- 1 loaf crusty French bread, cut into 1 inch cubes, set aside (stale bread works great, if bread is really fresh, cube and let it sit on the counter for an hour or so)
- 1 stick unsalted butter, reduce salt by 1/4 teaspoon if using salted butter
- 1-2 teaspoons kosher sea salt
- 2 cloves garlic, minced (replace with 1 teaspoon garlic powder)
Instructions
- Start by preheating your oven to 375 degrees F.
- Cut french bread into rough 1 inch squares, set aside (stale bread works best, but fresh still works). Melt butter in a large pot, stir in sea salt and garlic, stirring for 1 minute until garlic is fragrant.
- Remove pot from heat, add bread cubes and using a large spoon toss until seasoned butter is soaked into bread evenly. Spread croutons on a parchment lined cookie sheet. Bake 15-20 minutes until evenly browned, using a spatula, toss once or twice during baking time so all sides are toasted.
- Store cooled croutons in a ziplock bag or an airtight storage container on the counter for up to 3-5 days. Up to a week in the refrigerator (you may need to toss them for a few minutes in a hot pan to crisp them up again) or up to 3 months in the freezer.
- VariationsSprinkle ¼ cup fine grated parmesan cheese over the tops of croutons before baking. Add other herbs and spices, try 1 teaspoon of dried oregano, basil or thyme (or all three), toss with butter. Don’t want to use all butter; use equal amounts of olive oil or avocado oil; or half butter, half olive oil. Don’t have fresh garlic? Add a teaspoon of garlic powder instead.
✱ Kathleen’s Tips
Nutrition
Nutrition Disclaimer
The Fresh Cooky is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
About Kathleen Pope
Recipe Innovator | Food Photographer | Food Writer
Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. Read more about Kathleen here.
I used a homemade sourdough loaf (I’ve been practicing!) and it made delicious croutons using this recipe! They were so easy and so good!