Homemade Croutons

Do you have old bread sitting on your counter? Please do not throw it away! You can turn those dry slices into something amazing. Making homemade croutons is one of the easiest ways to save money and make your dinner taste better. Once you try these, you will never want to buy the hard ones from the store again.

Today, I will show you how to make crunchy, buttery cubes that go perfectly on salad or soup. You only need a few simple things from your kitchen. It takes less than twenty minutes to get a fresh batch ready. It is a great way to use up bread that is getting a little bit tough to eat as a sandwich.

You are going to learn which bread works best and how to season them just right. We will also talk about how to keep them crunchy for days. Ready to start cooking? Let’s get into the kitchen and make some magic with old bread!

Try making these for your next family dinner and watch everyone ask for more.

Why You Should Make Your Own Croutons

Most people buy croutons in a plastic bag at the grocery store. Those are okay, but they are often very hard. Sometimes they taste like dust because they have been on the shelf for a long time. When you make them at home, you control the flavor. You can make them as salty or as garlicky as you want. Plus, the texture is much better. They are crisp on the outside but still have a tiny bit of chew in the middle.

I remember the first time I tried this. I had a loaf of sourdough that was too hard to cut for toast. I was going to feed it to the birds, but my grandma told me to chop it up instead. I tossed the pieces with melted butter and some salt. When they came out of the oven, I ate half the tray before they even touched a salad! It was a big lesson for me. Now, I buy extra bread just so I can let it get stale for this recipe.

The Best Bread to Use

The type of bread you pick changes how your croutons feel. You want bread that has some body to it. Soft sandwich bread from a bag can work, but it might get too flat. I love using sourdough because it has a tangy taste. French bread or a baguette is also a great choice. These breads have lots of little holes that soak up the butter and oil.

If you have gluten-free bread, that works too! Just keep an eye on it because it might brown faster than wheat bread. The main rule is to use bread that is a day or two old. Fresh bread is very moist. It takes a long time to dry out in the oven. If your bread is fresh, leave it out on the counter for a few hours. This makes it easier to cut into nice squares without squishing it.

What You Will Need

You do not need fancy tools to make this happen. A good knife and a baking sheet are the main things. For the ingredients, keep it simple. You will need bread, some kind of fat, and seasonings. I like to use a mix of butter and olive oil. The butter gives it a rich flavor, and the oil helps it get very crispy without burning too fast. FYI, you can use just oil if you want them to be dairy-free.

• 6 cups of bread cubes (about 1-inch squares)
• 3 tablespoons of melted butter
• 2 tablespoons of olive oil
• 1 teaspoon of garlic powder
• 1/2 teaspoon of dried parsley or oregano
• 1/2 teaspoon of fine sea salt
• A pinch of black pepper

These are just the basics. You can add parmesan cheese if you want a salty kick. Some people like onion powder or even a little spicy pepper. I think the garlic and herb mix is the best for beginners. It goes with almost any soup or salad you are making. Just make sure your spices are not too old so they still have a good smell.

Step by Step Instructions

Making these is very easy. First, turn your oven on to 375 degrees. While it warms up, cut your bread. I like cubes that are about one inch big. They do not have to be perfect. In fact, if they look a little messy, they have more edges to get crunchy. Put all the cubes into a large bowl. You need a big bowl so you can toss them without making a mess on the floor.

1. Preheat your oven and line a big pan with paper so the bread does not stick.
2. Pour the melted butter and oil over the bread cubes in the bowl.
3. Sprinkle your salt and spices over the top.
4. Use your hands or a big spoon to mix everything. Every piece of bread should look a little shiny from the oil.
5. Spread the cubes out on the pan. Do not crowd them! They need space for the air to move around.
6. Bake for 10 to 15 minutes. Use a spatula to flip them halfway through.

Keep a close watch during the last few minutes. Bread can go from perfect to burnt very fast. I once got a phone call while making these and forgot to check the timer. My kitchen smelled like smoke for two days! Lesson learned: stay near the oven. You want them to be golden brown and feel firm when you tap them with a spoon.

Tips for Extra Crunch

If you want the crunchiest croutons ever, make sure you don’t use too much oil. If the bread gets soggy, it will never get hard. It will just stay oily. Another tip is to let them cool down completely on the pan. When they are hot, they might still feel a little soft. As they cool, the outside gets much harder. This is the same way cookies work!

You can also try the “low and slow” method if you have time. Turn the oven down to 300 degrees and bake them for 30 minutes. This dries the bread all the way through to the center. It makes a crouton that is very sturdy. These are great for heavy soups like French Onion because they won’t turn into mush right away. IMO, this is the secret to restaurant-style toppings.

How to Store Your Croutons

Once your croutons are cool, you need to keep them away from air. Air is the enemy of crunch. Put them in a glass jar or a plastic bag with a zipper. They will stay fresh on your counter for about a week. If you think you won’t eat them all, you can put them in the freezer! They actually stay good in the freezer for a month. When you want to eat them, just put them back in the oven for two minutes.

Never put them in the fridge. The fridge is a damp place. It will make your beautiful crunchy bread feel like a wet sponge. That is a mistake I made early on. I thought the cold would keep them fresh, but I was very wrong. Keep them in a dry pantry or on the shelf. If they do get a little soft after a few days, just toast them again for a minute to wake them up.

Fun Flavor Ideas

Once you know the basic way, you can get creative. You can make cheesy croutons by adding 1/4 cup of grated parmesan cheese before baking. The cheese melts and sticks to the bread. It is so good! You can also make spicy croutons by adding a little taco seasoning or chili powder. These are amazing on top of a bowl of black bean soup or chili.

For a sweet treat, you can even use cinnamon and sugar. Use white bread and toss it with butter, sugar, and cinnamon. Bake them the same way. These are not for salad, but they are great on top of yogurt or vanilla ice cream. My kids love these as a snack after school. It just shows that bread cubes can be used for almost anything if you have a little imagination.

Serving Suggestions

Of course, Caesar salad is the most famous place for these. The salty dressing and the crunchy bread are a perfect match. But do not stop there! Put them on top of creamy tomato soup. The bread soaks up just a little bit of the soup but stays crunchy on top. It is much better than crackers. You can also crush them up a little bit and use them as a topping for mac and cheese or a green bean casserole.

Sometimes I just put a bowl of them on the table as a snack while I am finishing dinner. They are like savory popcorn. Just be careful, because they disappear fast! They also add a nice look to your dishes. A plain bowl of soup looks much fancier when you float three or four golden croutons on top with a little bit of green parsley. It makes it look like you spent a lot of time in the kitchen even though it was easy.

Your Questions Answered

Can I use butter instead of oil?

Yes! Butter tastes great. Just watch the oven closely because butter burns faster than oil. A mix of both is usually the best choice for flavor and crunch.

How do I fix soft croutons?

If they get soft, put them back on a baking sheet. Bake at 350 degrees for 3 to 5 minutes. This will dry them out and make them crunchy again.

What if I don’t have an oven?

You can make them in a frying pan! Cook the bread cubes with oil and butter over medium heat. Stir them often until they are brown on all sides.

Is whole wheat bread okay to use?

Absolutely. Whole wheat bread makes very hearty croutons. They have a nuttier taste and stay very firm in soups. It is a healthy and tasty choice.

How small should I cut the bread?

One-inch cubes are standard. For small salads, you might want half-inch cubes. If you like big, rustic pieces, you can even tear the bread by hand.

Start Topping Your Salads

Now you know the secret to perfect bread cubes. Making them at home saves money and reduces waste. Plus, they taste a million times better than anything from a store. I hope you have fun trying different breads and spices in your kitchen. Happy cooking!