How To Make Homemade Croutons
Learn how to make homemade croutons that are crunchy, flavorful, and so much better than anything store-bought!
Ingredients
- 1 loaf crusty French, Italian, or sourdough bread
- 2 tablespoons olive oil
- 2 tablespoons butter melted
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly-ground black pepper
Instructions
- Preheat the oven to 325 degrees F. Cut the loaf of bread into cubes of the desired size; 1-inch cubes make generously-sized croutons. You don’t need to remove the crust.
- Place bread cubes in a large mixing bowl, then add the olive oil, melted butter, garlic powder, dried parsley, salt, and pepper. Toss well until the bread cubes are evenly coated.
- Spread the seasoned bread cubes out in a single layer on a rimmed baking sheet. Bake for 20-30 minutes, tossing halfway through, until the croutons are golden brown. (See note below about baking times.) Remove from the oven, let cool completely, and enjoy!
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Notes
- Swap or add extra dried seasonings for variations on the flavor. Try Italian seasoning for a classic Italian flavor profile, or just thyme or oregano if you love those. Cajun seasoning is fun for a little added kick, and za’atar is tasty for a Mediterranean twist.
- If you want the croutons to be crunchy all the way through, bake them for the full 30 minutes; if you prefer them slightly chewy in the middle, remove them after about 20 minutes. I usually bake them all the way crispy; they last longer in the pantry that way!
- Store in the pantry for 2-3 weeks if they were baked to be all the way crispy, or about 1 week if they remain slightly chewy in the middle. Or freeze in a sealed storage bag for 4-6 weeks; defrost as needed for 10-15 minutes on the counter, and toast for 2-3 minutes under the broiler to restore the full crunchy effect!