I started making homemade croutons because I got tired of the store-bought ones tasting stale or too salty. And honestly? These are so much better. You only need a few ingredients and about 30 minutes, and you can season them any way you like.
I usually make a batch when I have leftover bread on the counter-nothing fancy, just cubes, oil, and spices.
They add the perfect crunch to salads, soups, or even on top of scrambled eggs. Once you try these, I promise you won't go back to the boxed kind!
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
Ingredients
- Cubed bread - Use 4 cups of cubed bread, about 1-inch pieces. Day-old bread works best! I like French bread or sourdough, but sandwich bread works in a pinch.
- Olive oil or melted butter - About 3 tablespoons. This helps the croutons crisp up and gives flavor. I often mix the two.
- Salt + pepper - Just a little is all you need to enhance everything else.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Homemade Croutons
Oven Method
- Preheat oven: Set to 375°F. Line a baking sheet with parchment paper.
- Toss the bread: Add bread cubes to a large bowl. Drizzle with oil or butter.
- Season: Add your chosen flavor ingredients plus salt and pepper (unless noted to skip).
- Spread on pan: Arrange in a single layer.
- Bake: Roast for 12-18 minutes, tossing halfway through, until golden brown and crispy.
- Cool: Let them cool completely before storing or serving.
Skillet Method
- Heat skillet: Use medium heat.
- Add oil/butter: Then toss in the bread cubes.
- Season: Sprinkle in your flavor ingredients, salt, and pepper.
- Cook and toss: Stir frequently for 7-10 minutes until golden and crisp.
- Cool: Cool before storing to keep them crunchy.
I absolutely love serving these with creamy carrot ginger soup, and healthy caesar salad.
Tips
These are the tips that will help you nail perfect homemade croutons every time:
- Use day-old bread - It holds its shape better and crisps up beautifully.
- Cut evenly - Similar-sized cubes cook more evenly.
- Don't over-oil - Just enough to lightly coat is all you need.
- Check early - Ovens vary, so start checking at 12 minutes.
- Toss halfway - This ensures even browning.
- Try a mix of oil + butter - Adds rich flavor with crisp texture.
- Make it cheesy - Parmesan or pecorino are great stirred in at the end.
- Skillet for small batches - Quick and no preheating needed.
- Add heat - Chili flakes or cayenne for a spicy version.
Freezing And Storing Instructions
- To Store. Let croutons cool completely. Store in an airtight container at room temp for up to 1 week.
- To Freeze. Place in a zip-top bag and freeze for up to 3 months. Toast in the oven or air fryer to re-crisp.
- To Make Ahead. Prepare and bake, then cool and store as above. Best flavor comes from freshly baked, but they're great for meal prep.
- To Reheat. Bake at 300°F for 5-7 minutes or warm in a skillet until crispy.
More Similar Recipes
Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
Recipe Card
How To Make Homemade Croutons (4 Flavors)
Ingredients
Method
- Preheat oven: Set to 375°F. Line a baking sheet with parchment paper.
- Toss the bread: Add bread cubes to a large bowl. Drizzle with olive oil or melted butter.
- Season: Add your chosen flavor variation ingredients, plus salt and pepper (unless noted to skip).
- Spread on pan: Arrange the seasoned cubes in a single layer on the baking sheet.
- Bake: Roast for 12-18 minutes, tossing halfway through, until golden brown and crispy.
- Cool: Let croutons cool completely before storing or serving.
- Heat skillet: Place a large skillet over medium heat.
- Add oil/butter: Add olive oil or butter to the pan, then the bread cubes.
- Season: Sprinkle in the flavor variation ingredients, along with salt and pepper (unless otherwise noted).
- Cook and toss: Stir frequently for 7-10 minutes until golden and crisp on all sides.
- Cool: Allow croutons to cool completely before storing or serving.
Notes
- What's the best bread for homemade croutons?
French, sourdough, or rustic Italian bread work best. But sandwich bread can work in a pinch! - Can I make croutons without the oven?
Yes! Use the skillet method for small batches. It's quick and gives great results. - How do I keep croutons crunchy after storing?
Let them cool completely before storing, and keep in an airtight container. Reheat in the oven to re-crisp if needed. - Can I make gluten-free croutons?
Absolutely. Use your favorite gluten-free bread-just make sure it's sturdy enough to hold its shape when baked. - Are homemade croutons healthier than store-bought?
Yes! You control the ingredients-less salt, no preservatives, and better oils or butter.
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
The recipe was slightly adapted from Andi Anne.
FAQs
French, sourdough, or rustic Italian bread work best. But sandwich bread can work in a pinch!
Let them cool completely before storing, and keep in an airtight container. Reheat in the oven to re-crisp if needed.
Absolutely. Use your favorite gluten-free bread-just make sure it's sturdy enough to hold its shape when baked.
YES! You control the ingredients-less salt, no preservatives, and better oils or butter.
Join TYB
Insider
Get access to exclusive recipes,
weekly meal plans, printable
grocery lists, and AD-FREE
browsing designed to make
mealtime easier.
Comments
No Comments