Homemade Croutons

5 from 1 vote

Homemade Croutons add the perfect crunch to salads, soups, or any dish that needs a little extra texture! Shop the recipe here.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, Condiment, Salad, Side Dish, Snack

Cuisine: American, Vegetarian

Keyword: croutons homemade, homemade croutons, homemade croutons recipe

Servings: servings (4 cups croutons)

Author: Chelsea Lords

Cost: $1.12

Equipment

Sheet pan (15" x 10")
Parchment paper or a silicone baking mat

Ingredients

4 heaping cups white bread 5 slices—see note 1
1 tablespoon olive oil
1 tablespoon unsalted butter or 1 additional tablespoon oil
1 teaspoon Italian seasoning
1/4 teaspoon garlic powder
Salt and pepper

US - Metric

Instructions

Preheat oven to 375°F. Line a sheet pan with parchment paper or a silicone liner. Melt the butter and let it cool slightly.
Using a sharp serrated bread knife, cut off the crusts, then cut the bread into small cubes. I cut a 5x5 grid. Measure 4 heaping cups of bread and add them to the pan.
Drizzle oil, melted butter, Italian seasoning, garlic powder, plus salt and pepper (I do about 1/8 tsp each) over the bread cubes. Toss well with your hands to evenly coat. Spread the cubes in an even layer so they’re don't overlap.
Bake for 12–15 minutes, flipping the cubes every 5 minutes. When golden brown, remove from oven and let sit for 5–10 minutes to crisp up further. Taste and add more salt if needed.

Video

Notes

Note 1: This recipe works with any bread. For a soft, melt-in-your-mouth texture, use 5 slices of Texas Toast, which is thicker than regular bread. Thin bread cooks unevenly, so aim for 1-inch thick slices. Artisan baguettes also work well.

Leftover Bread: I use leftover Texas Toast for grilled cheese or air fryer sandwiches, then make croutons with the remaining slices.

Storage: Homemade Croutons last about 2 weeks in a cool, dark place (not the fridge), or freeze them for 4–6 weeks. The key is to avoid moisture.

Nutrition