Homemade Croutons bring the flavor and the crunch—perfect on salad, soup, or straight off the pan!
Author’s Notes
Why Make Homemade Croutons?
Okay yeah, I hear you—why make croutons when you can just grab a bag at the store? But hear me out…have you had store-bought croutons lately? Half the time they’re bland, too crunchy, or weirdly stale.
When you make them at home, you know exactly what’s going in them. You get to pick the bread (use up those extra slices!) and season them however you want. Want garlic? Do it. Extra herbs? Yes, please.
It’s honestly the best way to save leftover bread and feel a little fancy at the same time. Like—“I MADE HOMEMADE CROUTONS PEOPLE!”
Plus, croutons are kinda the best part of a salad anyway. Might as well make ‘em count.
What Bread To Use
I’ve tried it all—artisan loaves, sourdough, dinner rolls, even leftover No-Knead Bread. But the one I always come back to? Thick-sliced white bread, like Texas Toast. It gives that classic, soft crumble, sort-of melt-in-your-mouth feel.
Quick Tip
Cut into a 5×5 grid for perfectly bite-sized homemade croutons. Want more garlic flavor? Add a little extra garlic powder.
How To Make Homemade Croutons (Tips)
- Toss gently by hand to evenly coat without smashing the bread.
- Spread out the cubes so they crisp in the oven, not steam.
- Add Parmesan after baking for extra flavor.
- Make a double batch and freeze half for later!
Ways To Use Homemade Croutons
Croutons aren’t just for Caesar Salad (though they’re amazing there). Here are some other tasty ways to use them:
- Crumble over baked fish for a buttery crunch
- Sprinkle on creamy scrambled eggs for extra texture
- Toss into any soup—especially tomato or veggie-based ones
- Crush and use instead of breadcrumbs in casseroles
- Add to salads like this garden salad or Italian salad.
Storage
Keep Your Homemade Croutons Crunchy
- Let croutons cool fully, then store in an airtight container or bag (squeeze out the air!).
- Keep them in a cool, dry place—not the fridge.
- Croutons last about 2 weeks or freeze for 4–6 weeks. Re-crisp in the oven after thawing if needed.
Add Croutons To These Salads:
Homemade Croutons
Equipment
- Sheet pan (15" x 10")
- Parchment paper or a silicone baking mat
Ingredients
- 4 heaping cups white bread 5 slices—see note 1
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter or 1 additional tablespoon oil
- 1 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- Salt and pepper
Instructions
- Preheat oven to 375°F. Line a sheet pan with parchment paper or a silicone liner. Melt the butter and let it cool slightly.
- Using a sharp serrated bread knife, cut off the crusts, then cut the bread into small cubes. I cut a 5×5 grid. Measure 4 heaping cups of bread and add them to the pan.
- Drizzle oil, melted butter, Italian seasoning, garlic powder, plus salt and pepper (I do about 1/8 tsp each) over the bread cubes. Toss well with your hands to evenly coat. Spread the cubes in an even layer so they’re don't overlap.
- Bake for 12–15 minutes, flipping the cubes every 5 minutes. When golden brown, remove from oven and let sit for 5–10 minutes to crisp up further. Taste and add more salt if needed.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Bake croutons until fully crisp on the first day. Let them cool completely in a dry area before storing in an airtight container to prevent moisture.
If they lose their crispiness, re-crisp in the oven for 5 minutes at 350°F.
This means they were likely burnt.
If they’re still somewhat edible but not suitable as croutons, crush them up and use them as a crunchy topping for salads or casseroles, like baked mac and cheese.
I made these tonight for topping Chelsea’s Caesar salad recipe. I made them from a homemade sourdough loaf my sister made! They were SO good!! I ate SO many of them, right from the pan! I cooked them for 12 min. They were perfectly crunchy & flavorful 😋. They were not a dark orange color as shown in Chelsea’s pictures. Not sure why hers are that color.
I am so thrilled to hear this! I bet the color varied based on the different bread you used! Thanks so much for sharing!