If you’ve never made your own croutons, you NEED to try our Homemade Croutons Recipe! No store bought croutons even come close to this fresh and crispy version. We love tossing these homemade croutons on salads, in soups and for general snacking, because they’re that good!
This recipe works especially well if you have any leftover bread that’s just starting to go stale! Just rip it up and toss it with the very few other ingredients needed to make delicious little crispy, carby bites!
How to Make Our Homemade Croutons Recipe
- Place all ingredients, except bread, into a large bowl. Mix ingredients together until well combined.
- Add torn bread to the bowl. Toss together until bread pieces are evenly coated.
- Transfer coated bread pieces to a large pan and place over medium-low heat. Toast croutons for 6 to 8 minutes, stirring frequently, until evenly toasted. Cool and serve.
Best Bread to Use for Homemade Croutons
We love using sourdough because it’s hearty, has a nice bite, but still absorbs the flavors or the herbs and spices well. We also love using sourdough bread for croutons because they hold up well in soups and salads, so there isn’t a worry about them getting soggy immediately.
If sourdough isn’t your favorite, no problem! Just use another hearty bread that will be able to hold up well to moisture (from soups and dressings/vinaigrettes)! We also love using ciabatta and focaccia for homemade croutons!
If you’re a soft bread enthusiast through and through, we get it! It’s perfectly fine to use soft breads like French bread or brioche for homemade croutons, really! We just recommend that you let the torn bread sit out for a day or so, on a baking sheet in a single layer, to allow the bread to dry out a bit. This will give make the croutons more sturdy, so they don’t turn into mush while sitting in a salad or right and they’re dropped into soup.
Variations for Our Croutons Recipe
We love this simple recipe because it’s very easy to customize based on your personal flavor preferences! Some of our favorite flavor variations are below!
- Add some grated Parmesan cheese to the mix! Once the croutons begin to toast, the cheese will melt, creating delicious cheese crisps in all the nooks and crannies.
- Add a couple pinches of cumin to the croutons to add a hint of smokiness.
- Instead of an Italian herb blend, use other herbs like rosemary, thyme or dill (or a combination!) based on your personal preference!
- If you want a little heat, add a couple pinches of red pepper flakes, cayenne pepper or chile powder to the mix!
- Used melted butter instead of oil for a nutty, buttery flavor!
Tips and Tricks for Success
- Tear (or cube) the bread into equal sized pieces, to ensure even toasting.
- Remove the croutons from the stove when they’re toasted, but not completely hard. They will continue to crisp up as they cool.
- Most homemade crouton recipes call for the croutons to be made in the oven, but we think the stovetop is much easier. You can keep a better eye on them, don’t need to open and close the oven multiple times to give them a stir and it takes no time at all!
Store cooled croutons in an airtight container, at room temperature (out of direct sunlight) for up to a week! When storing, make sure the container you’re using is really airtight! It makes a huge difference for the lasting freshness of the croutons. These airtight containers are some of our favorites! Not only are they airtight, but they’re completely leakproof!
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Homemade Croutons Recipe
- 3 tablespoons extra virgin olive oil
- 2 teaspoons garlic powder
- 1 1/2 teaspoons Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 ounces sourdough bread (from an unsliced loaf of bread) torn into bite sized pieces
- Place all ingredients, except bread, into a large mixing bowl and whisk together.
- Add torn bread and toss together until bread pieces are evenly coated.
- Transfer coated bread pieces to a large pan and place over medium-low heat.
- Toast croutons for 8 to 10 minutes, stirring frequently, until evenly toasted. Cool and serve.
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This stove top version looks a lot better than my oven recipe especially with summer now(91* in Sacto.),looking forward to trying this.We really enjoy using rye bread for croutons.