Easy Homemade Croutons
Homemade croutons are so much tastier than store-bought! They’re perfectly crunchy, and you can customize them with your favorite herbs and spices. A batch of these easy croutons can be ready in 15 to 20 minutes using your favorite herbs and spice blends. I love adding croutons to my salads, but don’t really enjoy store-bought options. That’s why I’m in love with these easy homemade croutons! They’re the perfect topping for salads or soups, like Caesar salad or this easy tomato soup. You can make a double batch and have them for another day or use them to top your favorite pasta dishes or casseroles. Store them in an airtight container at room temperature for up to 5 days, or freeze them for up to 3 months. Key Ingredients Bread: Use a quality bread. I love using bread from my local bakery. Day-old bread crisps up quicker, but fresh bread will still work. Olive Oil: Use a tasty olive oil or substitute for melted butter. Herbs: When the croutons are crisp and you’ve removed them from the oven, throw in your favorite dried herb blend or toss with chopped fresh herbs (see the notes section of the recipe for suggestions). If you love garlic, take a look at our garlic croutons! Bread: Use a quality bread. I love using bread from my local bakery. Day-old bread crisps up quicker, but fresh bread will still work. Olive Oil: Use a tasty olive oil or substitute for melted butter. Herbs: When the croutons are crisp and you’ve removed them from the oven, throw in your favorite dried herb blend or toss with chopped fresh herbs (see the notes section of the recipe for suggestions). If you love garlic, take a look at our garlic croutons! How to Make Croutons To make croutons from scratch, simply tear or slice bread into small chunks and toss with olive oil, salt, pepper, and, if you’d like to add them, some herbs. Bake the seasoned bread in the oven until crisp. They usually take somewhere between 10 and 20 minutes, depending on how large they are and how fresh the bread is. Ways to Use Homemade Croutons You may think that croutons are only for scattering onto salads, but that’s just the start. I love adding them to homemade soups and stews. This tomato soup and this creamy vegetable soup are my favorite. Knowing how to make your own croutons is useful around the holidays, especially if you are tasked with making stuffing! In this mushroom stuffing recipe, we start by crisping the bread into croutons before mixing with the remaining ingredients. Then, of course, there is the obvious option of adding homemade, perfectly crispy croutons to salads (see our favorite Caesar salad to see it in action). Easy Homemade Croutons PREP 5 mins COOK 15 mins TOTAL 20 mins PREP 5 mins COOK 15 mins TOTAL 20 mins Making your own homemade croutons is so easy! They can be made in minutes and made with your favorite herbs and spice blends. Both dried and fresh herbs can be used in this recipe. See the notes section below for our tips. Makes 4 cups Watch Us Make the Recipe You Will Need 4 cups torn or cubed day old bread, about 1-inch pieces 3 tablespoons olive oil or melted butter Salt and fresh ground black pepper 1/2 teaspoon to 1 teaspoon dried herbs or 2 tablespoons chopped fresh fine herbs, see notes Directions 1Preheat the oven to 375°F (190°C). 2Toss the bread with olive oil, a pinch of salt, and a few grinds of black pepper in a medium bowl. 3Add dried herbs, if using, and toss well. Transfer to a parchment paper-lined baking sheet. 4Bake, stirring once, until crisp and lightly golden around the edges, 10 to 15 minutes. 5If using fresh herbs, chop them small and toss them with the croutons after baking while they are still warm. 6Cool and then store in an airtight bag for 2 to 3 days or freeze for up to 3 months. 1Preheat the oven to 375°F (190°C). 2Toss the bread with olive oil, a pinch of salt, and a few grinds of black pepper in a medium bowl. 3Add dried herbs, if using, and toss well. Transfer to a parchment paper-lined baking sheet. 4Bake, stirring once, until crisp and lightly golden around the edges, 10 to 15 minutes. 5If using fresh herbs, chop them small and toss them with the croutons after baking while they are still warm. 6Cool and then store in an airtight bag for 2 to 3 days or freeze for up to 3 months. Adam and Joanne's Tips We typically reach for dried herb blends like Italian seasoning, chili powder (see our homemade chili powder), Za’atar, and Mediterranean/Greek blends. For fresh herbs, try finer herbs like chopped fresh oregano, dill, basil, tarragon, chives, parsley and cilantro. If using woodier herbs like rosemary or thyme, you can toss them in before baking as if they were dried herbs. The nutrition facts provided below are estimates. We typically reach for dried herb blends like Italian seasoning, chili powder (see our homemade chili powder), Za’atar, and Mediterranean/Greek blends. For fresh herbs, try finer herbs like chopped fresh oregano, dill, basil, tarragon, chives, parsley and cilantro. If using woodier herbs like rosemary or thyme, you can toss them in before baking as if they were dried herbs. The nutrition facts provided below are estimates. Nutrition Per Serving Serving Size About 1/4 cup / Calories 93 / Total Fat 3.1g / Saturated Fat 0.5g / Cholesterol 0mg / Sodium 231.1mg / Carbohydrate 13.6g / Dietary Fiber 0.7g / Total Sugars 0.8g / Protein 2.9g AUTHOR: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us