3-ingredient Homemade croutons are light, crispy, and totally customizable. This classic crouton recipe will level up your salads, soups, and holiday stuffing. Skip the store, save money, and make the best homemade croutons right at home!
Wanna know how to make croutons? They’re so easy, delicious, and budget-friendly, you’ll look for excuses to make them! ???? Also, you can finally stop throwing away unused bread and, just like my light and crispy crostini recipe, you can add another layer of texture to salads and soups. These easy homemade croutons make THE BEST holiday stuffing OR you can season and enjoy them as a downright addictive snack!
CROUTON RECIPE INGREDIENTS
- baguette or bread loaf
- olive oil
- sea salt
HOW TO MAKE CROUTONS
- cut – I prefer to use a baguette or French Bread when making croutons from scratch. You can cube croutons any size you like, but 1/2” is pretty standard for salads, soups, and stuffing
- toss bread cubes in olive oil … a little oil goes a long way. Sprinkle salt on the bread cubes, but be careful because the bread already has salt in it. You can toss garlic powder or other seasonings in with the oil.
- bake bread cubes at 375° on a baking sheet (no need to oil) until golden brown to your liking.
- cool – allow croutons to cool completely before storing in airtight container.
WHAT’S THE BEST BREAD FOR HOMEMADE CROUTONS?
Any baguette or artisan bread loaf will make the best croutons. I love to use sourdough or French baguettes for croutons. My French bread makes a super light and crispy crouton. Also, multigrain bread makes amazing croutons for salads and soup. You can even use store-bought, pre-sliced sandwich bread for croutons.
DO I NEED STALE BREAD FOR CROUTONS?
Using stale bread to make homemade croutons is beneficial in preventing food waste, but it’s not a requirement of a good crouton. In fact, the more stale the bread, the harder the crouton. So, if you prefer a light, crisp, airy, crouton, use leftover bread that’s not too stale.
HOW TO SEASON HOMEMADE CROUTONS
- Garlic croutons: Sprinkle 1/2 tsp garlic powder over oiled croutons, too to combine, and bake.
- Italian croutons: Stir 1/2 tsp Italian seasoning into the olive oil before drizzling it over the croutons.
- Cheesy croutons: Toss oiled croutons in 2 Tbsp Parmesan cheese until coated, then bake.
HOW LONG DO HOMEMADE CROUTONS LAST?
Not long around me ???? but if you have more control than I do, croutons are optimal up to 5 days, perhaps longer depending on your humidity level.
HOW TO STORE HOMEMADE CROUTONS
Allow homemade croutons to cool completely, then store in an airtight container or plastic bag at room temperature. I don’t recommend refrigerating croutons as they will collect moisture.
CAN YOU FREEZE HOMEMADE CROUTONS?
You can, but I personally prefer to freeze bread cubes (before they become croutons) for convenience. Just like my crostini, you can oil the croutons, freeze in airtight storage, thaw, and commence with baking.
- bread knife or chef’s knife
- cutting board
- mixing bowl
- baking sheet
Yield: 6 cups
- 1 Baguette or Artisan Bread Loaf, (6 cups) diced
- 2 Tbsp Extra Virgin Olive Oil
- Pinch Sea Salt
bread knife or chef’s knife
Preheat oven to 375°.
Cut BREAD into 1/2” cubes.
Toss cubed bread in OLIVE OIL and (optional) SALT. Place on a baking sheet.
Bake 8-12 minutes, or until desired browning is reached.
Allow to cool completely. Store in an airtight container up to 5 days.
Nutrition data provided as courtesy estimates using unbranded ingredients from a nutrition database. Please consult preferred resource for precise data.