It’s so easy to transform leftover bread into delicious Homemade Croutons using simple pantry ingredients! These oven-baked croutons add a delightful crunchy texture to soups, salads, and casseroles and are also delicious as a snack.
Although it’s so easy to grab a bag of store-bought croutons, what I love about this recipe is that you can flavor these croutons exactly how you like and they’re super easy to prepare.
Why You’ll Love These Homemade Croutons
- Freshness: Homemade croutons are incredibly fresh compared to the store-bought bagged croutons.
- Control of flavor and texture: You control the amount of seasonings and the level of crispiness.
- Budget-friendly: Making your own croutons is cost effective – especially if you use stale bread that would have otherwise gone to waste.
- French bread – Preferably 1 to 2-day-old French bread, cut into about ¾-inch cubes.
- Olive oil – Helps the seasonings to adhere to the bread cubes and helps achieve crispiness.
- Seasonings: Italian seasoning, salt, black pepper, and garlic powder.
How to Make Homemade Croutons
For the detailed instructions, please see the recipe card.
Coat bread cubes with olive oil. Drizzle olive oil over the bread cubes in a large bowl. Toss to coat the bread cubes as evenly as possible.
Add the seasonings. Sprinkle with Italian seasoning, garlic powder, salt, and pepper. Toss to coat with the seasonings.
Arrange on a baking sheet. Arrange the bread cubes in a single layer on a baking sheet. I line my baking sheet with parchment paper for easy cleanup.
Bake in a preheated oven for 16 to 18 minutes or until golden brown and crisp. Flip the bread cubes halfway through the baking time.
- Stale bread: Use 1 to 2-day-old bread (slightly stale) if possible. It is easier to slice than fresh bread and will be crispier after baking.
- Use a serrated knife when cutting the bread. The serrations make it easier to make clean cuts without crushing the bread.
- Uniform cube size: Cut the bread into evenly sized cubes so they bake evenly.
- Arrange in a single layer and do not overcrowd on the baking sheet.
- Add cheese: Toss the bread cubes with grated Parmesan cheese for a cheesy twist.
- Add some heat: Add cayenne pepper or crushed red pepper flakes to the spice mixture for a kick of heat.
- Add smoked paprika for a robust, smoky flavor.
- Use your favorite seasonings to create your favorite crouton flavor.
Yes, feel free to use different types of bread such as whole wheat, sourdough, or rye.
No, you do not need to remove the crust. Leaving the crust adds extra texture to your croutons.
Once cooled, store the croutons in an airtight container or a resealable zip-top bag at room temperature for 5 to 7 days.
What to Serve with Croutons
Serve these croutons with your favorite salad or soup. I especially enjoy them with tomato soup. Croutons can also be crumbled and sprinkled on top of casseroles (they’re extra delicious on my cheesy squash casserole!)
- 6 cups French bread cubes about 5 ounces, cut into approximately ¾-inch cubes
- ¼ cup olive oil
- 2 teaspoons Italian seasoning
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Preheat your oven to 375 degrees F. Line a 16×12 rimmed baking sheet with parchment paper. Set aside.
- Place bread cubes in a large bowl. Drizzle with olive oil, about a tablespoon at a time, while tossing in-between. Coat bread cubes as evenly as possible.
- Sprinkle with Italian seasoning, garlic powder, salt, and pepper. Toss to coat as evenly as possible.
- Arrange the bread cubes in a single layer on the prepared baking sheet (without the cubes touching).
- Bake for 16 to 18 minutes (or until golden brown and crisp), flipping the bread cubes halfway through baking.
- Once cooled, store the croutons in an airtight container or a resealable zip-top bag at room temperature for 5 to 7 days.
- Ovens and baking time may vary – please periodically check the croutons while baking.
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.