How to Make Croutons
Updated: Dec. 30, 2021
Learn how to make croutons for best-ever salads, homemade stuffing and more.
Croutons add the perfect crunch to soups and salads. Master the technique of how to make croutons below, and you’ll be able to make them all the time without a recipe. Just season with a flavorful seasoning blend, bake and enjoy!
Choosing the Right Ingredients
As with any good dish, one of the keys to success is picking the right ingredients. While that usually means the freshest ingredients, for croutons we actually want the opposite. Stale bread makes for great croutons.
If you are lucky enough to have a large loaf of sourdough, French boule or rustic Italian that are a few days old, they’ll work best. However, if you decide to make croutons on a whim, and nothing more than a sandwich loaf is available, not to worry. The croutons will still be very tasty, though maybe not as crunchy.
Just as important is a high-quality olive oil and/or butter. Finally, you’ll need fresh garlic, kosher salt and a little bit of onion powder. Ready? Let’s do this!
Homemade Crouton Recipe
Ingredients
- 1 loaf stale bread (approximately 2 cups bread cubes)
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons butter, melted
- 1 teaspoon onion powder
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Directions
Step 1: Prep your sheet pan
Preheat oven to 375° F. Line a sheet pan with aluminum foil or parchment paper and set aside. (Foil helps with browning.)
Step 2: Season the bread cubes
Cut the bread into large 3/4″ cubes. The cubes should consistent in size for even browning. Place in a large bowl.
Rub minced garlic into cubes. Drizzle the olive oil and melted butter over bread cubes. Then, sprinkle with onion powder, salt and black pepper. Mix up the cubes with your hands to ensure even seasoning.
Step 3: Bake
Spread bread cubes on the prepared sheet pan, ensuring all pieces have space around them for even toasting.
Bake for 7 minutes, then remove from the oven and toss. Bake for another 7-10 minutes until all the cubes are cooked evenly and golden brown. Let cool on the pan.
More Crouton Seasoning Ideas
As mentioned above, once you’ve mastered the technique, it’s easy to play around with seasonings. You can test out some of the following ideas, or create your own!
- Fresh herbs, like rosemary or thyme
- Italian seasoning with a little bit of shredded Parmesan
- Crushed red pepper
- Sesame oil with furikake for an Asian-inspired flavor
How to Use Croutons
You’ll want to use your croutons in every way possible. You’ll want to add croutons to fresh green salads, of course. Caesar salads, for example, are a classic option for homemade croutons. But they can also be used to:
- Add crunch to homemade soups
- Make stuffing from scratch
- Top poached fish or baked chicken (instead of bread crumbs)
- Scramble with eggs, in a twist on matzo brei
Tips for Storage
Though we doubt your croutons will last very long, here are a few tips for proper storage:
- Store croutons in an airtight container or good quality zip-top bags
- Keep in a cool place, away from sunlight
- Keep away from extreme temperatures, including the oven and stovetop
Your homemade croutons should maintain their crispness for up to three days.
Main Dish Salads to Top with Croutons
Pork and Balsamic Strawberry SaladServing this entree salad gives me hope that warmer days aren't too far off. If strawberries aren't in season yet, use thawed frozen in place of fresh. —Laurie Lufkin, Essex, Massachusetts
Like this? Try this 7-day salad meal plan for healthy, nutritious meals.
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Greek Brown and Wild Rice BowlsThis fresh rice dish tastes like the Mediterranean in a bowl! It is short on ingredients but packs in so much flavor. For a hand-held version, leave out the rice and tuck the rest of the ingredients in a pita pocket. —Darla Andrews, Boerne, Texas
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Shrimp Avocado SaladThe delicious taste and smooth texture of avocados and the crisp shrimp salad create a heavenly combination. Serve it as a cool and satisfying lunch or a light, quick and easy dinner. —Teri Rasey, Cadillac, Michigan
Ham & Mandarin SaladI created this salad at the request of all the men in our house. They asked for something tangy, sweet, spicy and manly. This fit the bill. —Patricia Swart, Galloway, New Jersey
Strawberry-Blue Cheese Steak SaladAt lunch one day, a friend told me about a steak salad she'd had at a party. It sounded so fantastic I had to try it for myself. My family would eat it nonstop if we could. Can't seem to get enough of that tangy dressing! —Alma Winberry, Great Falls, Montana
Avocado & Garbanzo Bean Quinoa SaladThis delicious quinoa avocado salad is high in protein and holds well in the fridge for a few days. If you make it ahead, add avocados and tomatoes right before serving. —Elizabeth Bennett, Seattle, Washington
Strawberry-Quinoa Spinach SaladWe make quinoa with spinach and strawberries year-round, but it's most fun when we go to the farmers market to get the season’s first berries. —Sarah Johnson, Indianapolis, Indiana
Skinny Cobb SaladThis "skinny" version of Cobb salad has all the taste and creaminess with half the fat and calories. You can skip the coleslaw mix and do all lettuce, but I like the crunch you get with cabbage. —Taylor Kiser, Brandon, Florida
Asparagus Nicoise SaladI’ve used my Nicoise as an appetizer or a main-dish salad, and it’s a winner every time I put it on the table. Here’s to a colorful, make-ahead salad! —Jan Meyer, St. Paul, Minnesota
Chicken Nicoise SaladThis salad makes it easy to eat what’s good for you. It’s versatile, so you can use asparagus in place of green beans and salmon instead of tuna, or add garden tomatoes. And if you follow the keto diet, you'll be happy to know this is a keto chicken salad. —Nick Monfre, Oak Ridge, New Jersey
Orange Chicken Spinach SaladFor a salad with refreshing color and crunch, we toss chicken and spinach with mandarin oranges and red onion, then splash everything with a tangy vinaigrette. —Jean Murawski, Grosse Pointe Park, Michigan
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Strawberry-Turkey Spinach SaladThis light, refreshing salad is a true showstopper, visually and nutritionally, with fresh strawberries and yellow pepper strips tossed with fresh baby spinach. Serve with warm whole wheat rolls or flax or bran muffins. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Originally Published: June 09, 2020
