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Homemade Croutons

Make a batch of Homemade Croutons to add crunch and a pop of flavor to salads, soup and chili. They’re a delicious way to elevate any dish.

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Easy Homemade Croutons Recipe

If you’re looking for a way to repurpose day old bread this recipe for croutons is just the ticket. While I use sourdough in this recipe, you can adapt it using french bread, Italian style bread or artisan breads from the grocery store bakery. How to make simple Homemade Croutons: (Scroll down for full printable recipe.)

  • Prepare Pan – Preheat the oven to 375°F. Spray a large sheet pan with cooking spray. Set aside.
  • Cube The Sourdough Bread – Use a sharp knife to cut the bread into 3/4 inch cubes. Add to a large mixing bowl.
  • Make Seasoned Butter – Melt butter in a small microwave safe bowl. To the bowl add the olive oil, Italian seasoning, granulated garlic, salt and onion powder, whisking to combine.
  • Combine – Add the seasoned butter to the cubed bread. Using your hands or a rubber spatula, stir gently until fully coated. Pour onto the prepared pan in a single layer.
  • Parmesan Cheese- Sprinkle the bread with grated Parmesan cheese.
  • Oven – Bake for 15-20 minutes stirring halfway through baking. Broil at the end to brown further, if desired.
  • Serve on salads, with soup or chili.
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How to Make the BEST Homemade Croutons Recipe

  • Ingredients you’ll need to make Homemade Croutons: One 24 ounce loaf of sourdough bread (to equal 6 -8 cups), butter, olive oil, dried Italian seasoning, granulated garlic or garlic powder, salt, onion powder, grated Parmesan cheese.
  • Kitchen tools you’ll need: Large sheet pan, large mixing bowl, small microwave safe bowl, measuring cups and spoons, sharp knife and cutting board.
  • You can use Texas toast or any other variety of bread to make these croutons. It’s also a tasty way to repurpose stale bread.
  • Dry herbs are more intense in flavor than fresh herbs. I recommend using them for the coating. If you want to add an element of fresh herbs, simply toss the toasted bread with chopped fresh rosemary, oregano or Italian parsley after removing the croutons from the oven.
  • When spreading the bread on the pan try to keep the cubes in a single layer. Stop and stir it at least once halfway through baking for even browning.
  • All of the seasonings can be adjusted to your taste. More or less Italian seasoning, additional garlic or less garlic or more Parmesan cheese will all work.
  • You can store these croutons in an airtight container at room temperature for up to one week.
  • You can also freeze them after cooling for up to 3 months.
  • To use them after freezing, spread them on a sheet pan and crisp in a 375°F oven for a few minutes.
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Salad Recipes to Make

croutons-recipe

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Homemade Croutons

Prep Time5 minutes
Cook Time20 minutes
Cooling Time15 minutes
Total Time40 minutes
Course: Appetizer, Bread, Side Dish
Cuisine: American, Southern
Keyword: croutons-recipe, homemade-sourdough-croutons
Servings: 24 servings
Calories: 128kcal

Ingredients

  • 24 oz loaf of sourdough bread (to equal 6 -8 cups)
  • 1/2 cup salted butter
  • 2 Tbsp olive oil
  • 1 1/2 Tbsp dried Italian seasoning
  • 2-3 tsp granulated garlic or garlic powder
  • 1 1/2 tsp onion powder
  • 1 tsp garlic salt or table salt
  • 1/4 cup grated Parmesan cheese

Instructions

  • Preheat the oven to 375°F. Spray a large sheet pan with cooking spray. Set aside.
  • Use a sharp knife to cut the bread into 3/4 inch cubes. Add to a large mixing bowl.
  • Melt butter in a small microwave safe bowl. To the bowl add the olive oil, Italian seasoning, granulated garlic, onion powder and garlic salt, whisking to combine.
  • Add the seasoned butter to the cubed bread. Using your hands or a rubber spatula, stir gently until fully coated. Pour onto the prepared pan in a single layer.
  • Sprinkle the bread with grated Parmesan cheese.
  • Bake for 15-20 minutes or until golden and crisp, stopping to stir halfway through baking. You can increase the oven temperature and broil at the end to brown further, if desired.
  • Serve warm or at room temperature on salads, with soup or chili. Yield: 6-8 cups

Nutrition

Serving: 1serving | Calories: 128kcal | Carbohydrates: 15g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 317mg | Potassium: 44mg | Fiber: 1g | Sugar: 1g | Vitamin A: 133IU | Vitamin C: 0.04mg | Calcium: 31mg | Iron: 1mg
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