Seasoned with Italian herbs and garlic, these crunchy Homemade Croutons make any soup or salad taste all the more delicious!
My kids love croutons. Me? I’m a bit impartial. Still, anytime they’re on sale, I’ll buy a couple of bags. I’ll do anything to get them to eat their salads. Personally, I think store-bought croutons are bland and salty. They never quite live up to their flavor promises—Parmesan and garlic, my foot.
Homemade croutons, on the other hand, actually deliver. Probably because, well, they’re homemade. Any bread will do, though I like to use whatever’s left of my loaf from our local baker. Artisan breads tend to bake better. I’m not sure why. Perhaps it’s the simpler ingredients?
Prep couldn’t be easier. All you need to do is toss everything together and throw it in the oven. Once baked, your stale bread turns into a wonderfully crunchy topping. The Italian herbs and garlic work together with the olive oil for a flavorful infusion. Top them on your salads, soups, or do what I do and pop a few while you’re cooking. Just don’t accidentally eat half a batch—true story.
Better the bread, better the crouton
You can make croutons from almost any bread. Full disclosure, I’ve used Wonder Bread in the past, and it turned out okay. Not great, but okay. As I said earlier, I prefer artisan loaves from my local baker. They give the croutons a little chew and seem to absorb the olive oil better than something like Wonder Bread.
Either way, you want stale bread for this recipe. Day-old bread is tough enough to sponge up the olive oil and spices without getting mushy. If your bread is fresh, or even kind of fresh, the croutons won’t bake evenly, and you’ll end up with more chew than crunch. Whether you go with artisan breads or not, choose a crusty bread like sourdough, French, or Italian. They crisp really nicely in the oven.
How do I store leftovers?
After they cool, store them in an airtight container at room temperature. They should be good for up to 1 week. If they get too chewy, throw them in the oven (350°F) for about 5 minutes to get the crunch back.
Serving suggestions
I hate to be Captain Obvious here, but you know what pairs well with croutons? Salads. Whether it’s a creamy Caesar Salad made with a homemade Caesar Dressing or a simple Green Salad, these croutons shine. But don’t just limit them to salads—they’re great in a rich Broccoli Cheddar Soup. Speaking of rich, crush these croutons up and use them in this baked Crab Mac And Cheese recipe. Simply swap the panko breadcrumbs with the croutons. Decadent? Yeah, but you deserve it.
Homemade Croutons
Ingredients
- 1 loaf of slightly stale crusty bread 12 ounces
- 4 1/2 tablespoons olive oil
- 1 1/4 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Preheat your oven to 375°F. Line a large baking sheet with parchment paper. Cut your loaf into 3/4-inch cubes and place them in a large bowl.
- Drizzle olive oil over the bread cubes. Sprinkle with Italian seasoning, garlic powder, salt, and black pepper. Toss gently to coat evenly.
- Spread the seasoned bread cubes in a single layer on the prepared baking sheet. Bake for 15 to 20 minutes, tossing once halfway through, until the croutons are golden and crisp.
- Remove the baking sheet from the oven and let the croutons cool completely. Enjoy immediately or store in an airtight container for up to 1 week.
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