Marry Learn how to make perfectly crispy, crunchy, and flavorful homemade croutons with this simple guide. Whether you prefer them baked in the oven for a hands-off approach or fried in a skillet for a rustic, buttery crunch, these croutons are the perfect way to use up day-old bread and elevate any salad or soup. They are ready in about 20 minutes.
Jump to RecipeOven-Baked Parmesan Garlic Croutons
This method is perfect for creating uniformly crisp and flavorful croutons in a larger batch.
Ingredients
- 3 cups day-old sourdough bread, cut into 1-inch cubes
- 1/4 cup olive oil
- 3 Tbsp. grated Parmesan cheese
- 1/4 tsp. garlic powder
- 1/4 tsp. salt
- Freshly ground black pepper, to taste
Directions
- Preheat Oven: Preheat your oven to 375º F.
- Season the Bread: In a large bowl, combine the bread cubes, olive oil, Parmesan cheese, garlic powder, salt, and pepper. Toss everything together well to ensure all the bread is evenly coated.
- Bake Until Crispy: Spread the seasoned bread cubes out in a single, even layer on a large baking sheet. Bake for about 10-15 minutes, tossing halfway through, until the croutons are a deep golden brown and crisp.
Skillet-Fried Herb Croutons
This method is quick and creates wonderfully rustic, buttery croutons with an irresistible crunch.
Ingredients
- 4 Tbsp. salted butter
- 3 cups day-old sourdough bread, torn into bite-sized pieces
- 1/4 tsp. dried thyme, or your favorite herb
Directions
- Melt the Butter: Melt the butter in a large skillet over medium heat.
- Fry the Croutons: Add the torn bread pieces to the pan and sprinkle with the dried thyme. Let the bread cubes sit in the pan for a few minutes to absorb the butter and become golden brown on one side.
- Finish Cooking: Continue to cook for a total of about 10 minutes, stirring and tossing occasionally, until the croutons are golden and crisp on all sides.
Recipe Tips
- How to get the crispiest croutons? The most important secret is to use day-old or slightly stale bread. Fresh bread has too much moisture and will steam instead of toasting, resulting in a soggy crouton.
- What’s the best bread to use? A sturdy, crusty bread with an open crumb is the best choice. As the recipe notes, sourdough, ciabatta, or another rustic country loaf will give you the best texture.
- How can I customize the flavors? This is a perfect base recipe. Feel free to experiment with your favorite seasonings. Italian seasoning, a pinch of red pepper flakes for heat, or fresh herbs like rosemary and parsley are all fantastic additions.
- Can I make these ahead of time? Absolutely! Homemade croutons are a perfect make-ahead kitchen staple. Just make sure they are completely cool before you store them.
What To Serve With Homemade Croutons
Homemade croutons are a simple way to add a delicious, crunchy element to a variety of dishes. They are perfect for:
- Tossing into a classic Caesar salad or a simple garden salad.
- Floating on top of a creamy tomato soup, a French onion soup, or a butternut squash soup.
- As a crunchy topping for a baked mac and cheese or other casseroles.
- Simply snacking on them as they are!
How To Store Homemade Croutons
- Room Temperature: This is the most important step for storage. You must let the croutons cool completely before you store them. Any residual warmth will create steam and make them soggy. Once fully cooled, store them in an airtight container or a zip-top bag at room temperature. They will stay crisp and fresh for up to one week.
Croutons Nutrition Facts
- Serving: 1/4 cup
- Calories: 120 kcal
- Carbohydrates: 12g
- Protein: 3g
- Fat: 7g
- Saturated Fat: 4g
- Sodium: 250mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
This is almost always due to one of two reasons: either your bread was too fresh and moist, or you didn’t let the croutons cool completely before storing them in a container, which traps steam and makes them soft.
Yes. If using fresh herbs like parsley or chives, it’s best to toss them with the croutons after they have been cooked, while they are still hot. Delicate fresh herbs can burn during the baking or frying process.
Absolutely. Simply use your favorite gluten-free bread that has a sturdy, crusty texture.
Try More Recipes:
- Corned Beef Sandwich Recipe
- Mini Corn Loaves with Cranberries and Pecans Recipe
- Apple-Cranberry Stuffing Recipe
Croutons Recipe: Two Easy Methods
Course: Side DishCuisine: AmericanDifficulty: Easy3
servings5
minutes15
minutes120
kcalA simple, foolproof guide to making perfectly crispy and flavorful homemade croutons, either baked in the oven with Parmesan and garlic or pan-fried in butter with herbs.
Ingredients
- Ingredients (Oven Method):
3 cups cubed day-old sourdough
1/4 cup olive oil
3 Tbsp. grated Parmesan
1/4 tsp. each of garlic powder & salt
Pepper to taste
- Ingredients (Skillet Method):
3 cups torn day-old sourdough
4 Tbsp. salted butter
1/4 tsp. dried thyme
Directions
- Instructions (Oven Method):
- Preheat oven to 375ºF.
- In a large bowl, toss the bread cubes with the olive oil, parmesan, garlic powder, salt, and pepper.
- Spread in a single layer on a baking sheet.
- Bake for 10-15 minutes, tossing once, until golden brown and crisp.
- Instructions (Skillet Method):
- Melt the butter in a large skillet over medium heat.
- Add the torn bread pieces and sprinkle with thyme.
- Cook, stirring occasionally, for about 10 minutes, until the croutons are golden and crisp on all sides.
Notes
- Use Day-Old Bread: The most important tip for this recipe is to use day-old or stale, crusty bread. This is the non-negotiable secret to a truly crispy crouton.
- Don’t Overcrowd the Pan: Whether you are baking or frying, spread the bread cubes out in a single, even layer. This allows them to toast and become crisp, rather than steam and become soggy.
- Cool Completely: You must let the croutons cool completely on the baking sheet or a wire rack before you store them in an airtight container.
- Customize Your Flavors: This recipe is a perfect template. Feel free to experiment with your favorite spices and herbs, like Italian seasoning, smoked paprika, or fresh rosemary.
