Forget store-bought and make your own bread croutons at home! This homemade croutons recipe is made in minutes and adds so much flavour to all your favourite soups and salads. With olive oil, butter, basil and garlic they’re totally delish!

Homemade croutons in a bowl with some spilling out.

Hi friends!

Sharing an easy recipe that everyone should have in their back pocket.

Homemade croutons!

Sure, the store-bought ones add a crunch factor to salads.

But homemade?

So freaking tasty!

They’re crunchy and just a tad tender in the centre.

They’re a touch salty.

And wickedly buttery (also, my favourite part).

If you’re like me, when you think of croutons, you automatically consider green salad.

But, they’re also delicious as a garnish for soup.

Truthfully, before these buttery croutons even make it to soup or salad, they go straight from the pan into my pie hole.

I can honestly eat them like potato chips. They’re such a delicious snack.

How To Make Homemade Croutons

Full details are in the recipe card below, but here are the basics:

Grab your hunk of bread and cut off slices, about 1-inch thick.

Loaf of bread on a cutting board with a slice cut off by a knife.

Start slicing into cubes.

Bread cubes next to a serrated knife on a cutting board.

Add dried basil, salt, pepper and garlic powder and olive oil to some melted butter and whisk to combine.

Place bread cubes in a large bowl and drizzle over butter mixture (or you can spread cubes of bread directly onto the sheet pan and do it that way, meaning one less dish to clean).

Use your hands, if needed, to mix and ensure everything is well coated.

Croutons on a sheet pan before being baked.

Bake until golden brown, turning halfway through (and rotating your pan).

Tip: Bake time of croutons can vary, depending on how large your cubes are, the type of bread used and how fresh/stale your bread is to start with. You want to bake the croutons until they’re golden brown and crispy, but still just slightly tender inside.

Best Bread To Use

Use day-old or slightly stale bread.

That’s the best type of bread for croutons.

If your bread is super fresh, no worries! You just may need to bake them a little longer.

A bread with flavour works great here too, like sourdough or even pumpernickel. Don’t go for basic white bread.

If you use a darker bread (like pumpernickel or rye), just keep an eye on as it bakes. Because it’s darker in colour, it’s a little difficult to tell exactly how baked the croutons are.

Variations

You could use all olive oil instead of butter, but I love the flavour that butter adds. And, I really enjoy using clarified butter (that’s just a fancy way of saying removing those milk solids and water). You basically skim/discard the foam from the butter as it melts.
For smoky or spicy croutons, use some smoked paprika or ground cayenne pepper instead of basil.

Storing Homemade Croutons

Store completely cool croutons in a resealable food bag or airtight container in your pantry and use within 5 to 7 days.

If you make this homemade croutons recipe, be sure to leave a comment below!