Homemade Croutons
Homemade croutons are simple to make and absolutely worth it. Store-bought versions contain additives, preservatives, and questionable ingredients — like ascorbic acid, citric acid, dehydrated garlic and herbs, enzymes, cheese flavor, and low-quality oil. Next time you are in the store, read some labels — you might be surprised.
Bread, olive oil, sea salt, and freshly ground pepper are all you need to make delicious croutons. Add fresh garlic and herbs to your croutons to make endless varieties, and use up your fresh herbs before they go bad. Your homemade croutons will be better than anything you buy in a box or bag. You'll find handy storage tips after the recipe.
Making croutons can even be a fun routine. While you prep the other ingredients, ask a partner or a child to cube the bread — cook while you chat, connect, and fill your kitchen with something delicious.
- Prep Time: 10-15 depending on amount of bread to chop
- Cook Time: 15 minutes
- Total Time: 0 hours
Ingredients
Stale bread — country bread, Tuscan loaf, or baguette. Any bread you like will do.
Olive oil
Sea salt or Celtic salt
Freshly ground pepper
Optional:
- Fresh herbs — thyme, sage, or rosemary work well
- Fresh garlic
Instructions
Cut the bread into small cubes, about one inch, and place them on a cookie sheet.
Drizzle the bread cubes with olive oil until they are well coated. The amount of oil will always depend on the amount of bread. Once you make homemade croutons a few times, you'll have a feel for how much you need. You can always add a little more olive oil while they are cooking if they seem a bit dry.
Optional:
- Add fresh garlic — either pressed or finely minced.
- Add fresh herbs — sage or thyme are my favorite.
Sprinkle with salt and pepper.
Use a spatula or your hands to toss everything together to coat the bread. If you use your hands, there is one less utensil to clean up, and olive oil is moisturizing for skin, so rub the extra on your hands.
Bake the bread cubes at 300° F for about 20-25 minutes, just until they are golden brown. Stir them around once or twice while baking.
Let cool before storing in an airtight container for up to a week, or freeze in a baggie — they'll last for months.
Notes:
I didn’t give exact quantities because this recipe works with any amount of bread — just coat the bread cubes with some olive oil and trust your kitchen intuition. Season with salt, pepper, fresh herbs, and garlic. Once you’ve made them a few times, you’ll have it down pat.
If you add fresh garlic, the garlic will turn toasty brown as it cooks. It's the best part!
There are so many ways to season and serve your croutons.
Roasted Tomato Soup with croutons — and the crunchy garlic bits!
Croutons with thyme
Croutons with dill — fabulous
Brioche croutons added a touch of sweetness to the salad and were a hit with the kids.
Serving Ideas:
With Caesar salad — a classic combination
Croutons in any salad can make the dish.
Just a few croutons as a garnish in salad or soup often make a dish more exciting for kids.
Roasted Onion, Potato & Shallot Bisque
Cauliflower Soup with Hazelnuts & Bacon and a few croutons
Butternut Squash and Sage Bisque with sage croutons
You can even add some homemade croutons to stews, vegetables, or braised meat dishes.
Find it online: https://returntothetable.com/homemade-croutons/