How To Make Homemade Croutons
Learn how to make homemade croutons that are crunchy, flavorful, and so much better than anything store-bought!
- 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
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!
- 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!
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