Easy Homemade Croutons are one of the simplest ways to save a little money and make good use of that end of the loaf of bread that’s past its prime. Instead of tossing those last few slices, take a few minutes to turn them into crisp, golden croutons.
I’ve never been a fan of paying for a bag of croutons when they’re nothing more than seasoned, toasted bread. This is exactly the kind of practical kitchen basic that all cooks should learn. It saves money, reduces waste, and tastes far better than anything you’ll find on the store shelf.
All you need is a little bread, a little oil, and some seasoning. That’s it. Into the oven they go, and out comes a batch of crunchy, flavorful croutons ready for salads, soups, or just a quick nibble. And if you’ve been purchasing croutons from the grocery store… well, after you make your own just once, you’ll never purchase them again. Promise.
— This post was originally published on March 25, 2011. It has been updated with additional information.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven
Total Time: 40 Minutes
Servings: 10
Primary Ingredient(s): Leftover bread, olive oil, seasonings
Skill Level: Easy
WHAT PEOPLE ARE SAYING …
⭐⭐⭐⭐⭐
“Homemade croutons are fine by me! You are right…you will not buy them again once you’ve made your own. I just made some really special ones last evening for a soup. I couldn’t stop eating them!”
— Bunkycooks
What Makes This Recipe Special
Sometimes the most satisfying recipes are the ones that seem almost too simple to write down. Turning a few slices of leftover bread into crisp, golden croutons is one of those small kitchen victories that gives new cooks a real feeling of confidence.
It’s also really nice to know that you don’t have to buy everything pre-made. When you make your own croutons, you control the flavor, the seasoning, and the crunch. You use the bread you have on hand. Nothing wasted. No unnecessary ingredients.
This is the kind of basic technique that builds foundational kitchen skills. It’s simple, economical, and dependable. And once you’ve mastered it, you’ll start looking at leftover bread not as something to toss, but as a useful ingredient.
Ingredient Notes
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- Bread – Well, of course, you need some bread, right? Whatever you have on hand works. French bread, sourdough, whole wheat, sandwich bread, even leftover hamburger buns. If your bread is a day or two old, that’s even better. Older bread that’s a little dry will be easier to cut and will crisp up easily.
- Olive Oil – The olive oil helps the bread brown evenly and develop a pretty crisp exterior. You don’t need anything fancy, just regular old olive oil. No olive oil? Just use another neutral oil like canola or vegetable oil.
- Seasonings – Strictly speaking, all you really need are salt and pepper, but a dash of garlic powder and oregano adds a nice savory flavor. Feel free to adjust the amounts and vary the seasonings any way you like.
- Parmesan Cheese – I like to add a little grated Parmesan for a slightly nutty flavor. If you don’t have Parmesan, just leave it out. You’ll still have lovely croutons without it.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Homemade Croutons
- Preheat the oven to 350 degrees.
- Cut the bread into cubes about 1-inch square. Place the bread cubes in a large bowl. Sprinkle with the salt, pepper, garlic powder, oregano, and Parmesan, then drizzle the olive oil over the top. Toss until the bread cubes are evenly coated with oil and seasonings.
Pro Tip
Drizzle the oil evenly over the bread cubes rather than pouring it in one spot. The goal is evenly coated cubes, not a few soaked ones.
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- Spread the seasoned bread on a baking sheet in a single layer.
- Bake for 25 to 30 minutes, or until the croutons are golden brown and crisp. Remove from the oven and let them cool slightly before serving.
Pro Tip
Don’t crowd the pan. If the cubes overlap, they won’t crisp up. Use two pans if necessary. Stir once or twice during baking for even browning. Softer sandwich bread may brown a bit faster than heartier loaves, so keep a close watch for the last few minutes of cooking time. Remember that the croutons will continue to crisp as they cool.
Recipe Tips
- Day-old bread does crisp more quickly, but you can also use fresh bread. If it’s very soft, it will help if you let the cubes sit out for a few hours before baking.
- Try to cut the cubes roughly the same size so they bake evenly.
- If doubling the recipe, use two baking sheets rather than crowding one.
- Let the croutons cool completely before storing. Any trapped heat will soften them.
Recipe Variations to Try
- Substitute other herbs for the oregano. A dried Italian seasoning blend is very nice.
- Add a pinch of red pepper flakes for a little heat.
- Swap Parmesan for Romano or Asiago if that’s what you have on hand.
- Use garlic-infused olive oil for a deeper flavor.
- Omit the cheese entirely if serving with dairy-free dishes.
How to Serve
These croutons are so good when scattered over a simple green salad or on top of a bowl of hot soup. They’re especially good with tomato soup, vegetable-based soups, or a homemade chicken broth. They also add welcome texture to creamy soups like leek and potato.
Storing Leftovers
Store completely cooled croutons in an airtight container at room temperature for up to one week. If they begin to soften, place them in a 300-degree oven for 5 to 10 minutes to restore their crispness. Freezing is not recommended, as thawing can introduce moisture and affect the texture.
Questions About Homemade Croutons
Yes. Heat a skillet over medium heat, add a little oil or butter, then toast the seasoned bread cubes, stirring frequently, until they are golden and crisp. They won’t be exactly the same as oven-baked croutons, but they’re excellent in a pinch.
Yes. Fresh herbs can be added, but add them toward the end of the baking time so they don’t burn. Rosemary, thyme, or sage work well.
Absolutely. For Caesar salad, add a little grated Parmesan and garlic powder. For Italian soups, try oregano and basil. For chili or Tex-Mex dishes, a light sprinkle of chili powder and cumin adds great flavor.
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Recipe
Homemade Croutons
Ingredients
- 4 cups one-inch bread cubes (any variety of bread)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder
- 1 teaspoon oregano
- ⅓ cup grated Parmesan cheese
- ¼ cup olive oil
Instructions
- Preheat the oven to 350 degrees.
- Cut the bread into cubes about 1” square. Place the bread cubes in a large bowl. Sprinkle with salt, pepper, garlic powder, oregano and Parmesan cheese. Drizzle olive oil over bread.4 cups one-inch bread cubes, ½ teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon garlic powder, 1 teaspoon oregano, ⅓ cup grated Parmesan cheese, ¼ cup olive oil
- Toss bread cubes until evenly coated with seasonings and oil. Place the seasoned bread cubes on a baking sheet in a single layer.
- Cook for 25-30 minutes or until croutons are nicely golden brown. Remove and allow to cool slightly.
Notes
- Use any variety of bread. This recipe is designed to help you use what you have on hand, from sandwich bread to hearty loaves.
- Don’t crowd the baking sheet. Spread the cubes in a single layer so they crisp properly instead of steaming.
- Store completely cooled croutons in an airtight container at room temperature for up to one week. Re-crisp in a 300-degree oven for a few minutes if they soften.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
Oregano? You mean Parsley? And by Oil you mean Butter?
Thanks! going to use what’s left of my kinda stale french bread and make this tonight. Can you tell me the best way to store them?
Trish – You can store them in an airtight plastic or glass container for a couple of days. Or freeze them for several weeks. Just make sure your storage container is sealed well.
I absolutely love home baked croûtons and do them like you do Lana. Yours look gorgeous!
I just made my own croutons, too. Simple, but delicious! And necessary because they’re SO much better than anything you can buy in the store. I love the added parm! :)
Great recipe! And no comparison to store bought croutons. I love how you added parmesan. Delicious. :-)
Homemade croutons are fine by me! You are right…you will not buy them again once you’ve made your own. I just made some really special ones last evening for a soup. I couldn’t stop eating them!
Aren’t they the best? And it only takes a few minutes to make a big batch.
I agree with Miss P…homemade croutons are addictive and just too easy to munch on. I enjoy munching on them with a glass of wine before dinner.
Oh, that’s a great idea! You could make them into little rectangles and serve them with a dish of warm marinara, too. Yum.
I love that you added garlic, oregano and Parmesan to these croutons! Such a wonderful and creative use of leftover French bread, and delicious in a soup. Thanks for sharing! I’ll have to try these next time I make a warm, brothy soup. :)
I do hope you’ll try them and enjoy them, Georgia.
You could never get your Food Blogger Card revoked…especially with a recipe like this one. It will get people in the kitchen! And, I agree …homemade croutons all the way. I can’t eat store-bought ones…ewww
I agree. Ewwww :-) They mostly taste like oil, stale oil.
I dare not make these too often – I eat them like popcorn.
Miss P
You’re so right, Lana. Store bought croutons don’t hold a candle to the homemade version, which take a matter of minutes to make. I always stockpile the tail ends of French loaves that are past their prime in the freezer so I’ll have ready supply to make croutons on a moment’s notice.
great reminder, I pretty much make my own breadcrumbs but haven’t thought of doing croutons on soup & salads in years…. it’s such a darn good addition, could kick myself for forgetting….
I always make my own croutons. I keep a bag of old bread in the refrigerator or ends of bread and then when i have enough i make a few batches of croutons. Haven’t bought croutons from the store in years.
Made these today, they were great, thanks for the inspiration! :-)
You’re welcome! Glad you enjoyed them.
LOVE me some homemade croutons!