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!
Sharing an easy recipe that everyone should have in their back pocket.
Sure, the store-bought ones add a crunch factor to salads.
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 make for the most 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.
Start slicing into cubes.
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.
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.
- 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!
Homemade Croutons Recipe
- 2 tablespoons melted butter or ghee
- 3 tablespoons olive oil
- ½ teaspoon dried basil
- ¼ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- ¼ to ½ teaspoon garlic powder, depending on how garlicky you like things
- 8 ounces bread (day-old), cut into cubes (about 5 to 6 cups)
- 2 tablespoons grated Parmesan cheese, optional
- Preheat oven to 375 degrees Fahrenheit.
- Meanwhile, combine melted butter in a bowl with olive oil, dried basil, salt, black pepper and garlic powder, whisking to incorporate everything.
- Place bread cubes in a large bowl and drizzle over butter mixture, tossing to coat. Alternatively, you can spread cubes of bread directly onto the sheet pan and drizzle butter mixture over, using your hands to toss everything.
- Make sure the cubes of bread are in an even layer on the sheet pan so they crisp up nicely. If you are using Parmesan, you can sprinkle it over now.
- Bake for 15 to 17 minutes (giving the croutons a little stir halfway through cooking time and rotating the pan halfway through too) until they're golden, crunchy and just a tad tender inside (time can vary, depending on how fresh your bread is). You don't want to bake them until they are completely crisp. You still want a little bit of tender bread inside. Plus, they will firm up a little more as they cool.Note: As the croutons are getting closer to done, watch them because they can burn quickly.
- Enjoy on salads, soups or as a snack!Note: Store completely cool croutons in a resealable food bag or airtight container in your pantry and use within 5 to 7 days.
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!