Homemade Croutons
With a simple blend of crunchy French bread, butter, olive oil, and seasonings, these homemade croutons are easy to make and can be stored for up to two weeks.
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Table of Contents
About Homemade Croutons
Croutons are the perfect garnish for a salad or a savory soup, and they’re remarkably easy to make at home – and fun to customize with your favorite bread and spices.
What do you need for homemade croutons?
Before you get started, you’ll need to collect the following ingredients:
- French bread – You can also use other types (more on that below.)
- Olive oil and butter – You can either use both of these ingredients (my personal favorite) or an equal portion of one or the other.
- Garlic powder – For some light flavoring.
- Sea salt – Same as a above, just adds a delicate amount of flavor.
- Chopped fresh parsley – Totally optional, but add a touch more flavor and makes for pretty presentation.
What type of bread should you use?
Classic croutons are made with french bread, and that’s what this recipe calls for – however, you can use other types of bread. Italian and the numerous other types of thick white loafs are popular choices.
In short, most bread can be turned into delicious croutons, especially if it’s already a bread you love. You may only need to adjust the types of seasoning to ensure it compliments the bread.
When shopping, just make sure you pick up a loaf that’s 16 ounces (one pound).
What can you use croutons in?
- Salads – Always a classic.
- Soups – Tomato soup is a popular choice.
- Sandwiches or wraps – Typically used when the filling includes caesar dressing.
- Stuffed vegetables – Like tomatoes, peppers, mushrooms, zucchini boats, etc.
- Scrambled eggs – Sort of like an egg biscuit, but a more crunchy texture.
How long are croutons good for?
Once prepared, these homemade croutons can be stored in a sealed container on the counter for up to two weeks.
Can you freeze croutons?
Yes, you totally can!
Once prepared and cooled, homemade croutons can be stored in a sealed container or freezer bag in the freezer for one to two months.
Notes & tips for homemade croutons
- Feel free to add other dried herbs and spices as you see fit (such as Italian seasoning, onion powder, etc). For most herbs, plan on adding one teaspoon or less.
- Love olive oil but don’t like butter? Or maybe you prefer butter over olive oil? No problem! Feel free to substituate an equal portion of olive oil for more butter OR the butter for more olive oil. I personally like the taste of using both, but you can also exclusively use one or the other so that your croutons have a more specific flavor.
Other recipes for bread
How to make croutons
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
Step 1 – In a large bowl, add the cubed french bread, then drizzle the melted butter, olive oil, garlic powder, and sea salt on top.
Step 2 – Transfer the bread to a baking sheet lined with parchment paper, then spread it out into an even layer.
Step 3 – Bake!
Step 4 – Season with fresh chopped parsley and enjoy!
Homemade Croutons
Ingredients
- 1 loaf french bread, (about 1 lb) cut into cubes
- 1/3 cup salted butter, melted
- fresh parsley, chopped (optional)
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, then set aside.
- In a large bowl, add the bread, butter, olive oil, garlic powder, and sea salt. Use a spatula to gently mix until bread is completely coated. TIP: For best results, after adding the bread, drizzle a portion of the other ingredients, mix, then drizzle again. Repeat until all other ingredients are used.
- Spread coated bread on prepared baking sheet into an even layer.
- Bake for 10-12 minutes. Remove baking dish from oven, gently stir and turn the bread cubes, then bake for an additional 10-13 minutes. Croutons are done when bread is crunchy and golden.
- Sprinkle prepared croutons with chopped parsley (optional).
- Serve immediately.
Nutrition
I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.
