Homemade Croutons

Recipe byMandyRhode Island home cook, writer and photographer

PublishedApr 28, 2025Comments4

So you didn’t finish that baguette last night and now it’s a little stale….don’t feed it to those nasty pigeons! — make croutons!! Homemade croutons add a delicious touch to any salad (or soup for that matter) — who doesn’t like toasted bread packed with flavorful seasonings?

Begin by slicing the bread into cubes. Put them in a big Ziploc baggie and generously pour olive oil to coat. Add salt, pepper, rosemary, oregano and garlic powder. Seal bag and shake so each cube is coated in the olive oil and seasonings.

In a large skillet, toast the bread on medium heat until nice and crispy.

Remove from heat. You can serve the croutons warm or, if you would rather let them cool, put them in an open container — do not cover as they may get soggy with the steam from their heat.

Ingredients:

Day old bread, cut into cubes
Olive oil, enough to coat the bread cubes
1 tsp salt
1 tsp pepper
1 tsp ground rosemary
1 tsp oregano
1 tsp garlic powder

Choosing the Best Bread

Almost any bread can become a crouton, which is exactly why I love this recipe. A day old baguette is my favorite because it has a crisp crust and an airy inside that toasts up beautifully. Sourdough gives a lovely tangy flavor, ciabatta makes big rustic chunks, and a hearty whole wheat or multigrain loaf adds a nutty taste. Even the ends of a sandwich loaf work in a pinch. Slightly stale bread is actually better than fresh because it has less moisture, so it crisps faster and soaks up just the right amount of olive oil without turning greasy.

Tips for Crispy Croutons

Cut even cubes. Aim for pieces about three quarters of an inch to one inch so they all toast at the same rate. Little crumbs will burn before the big pieces are done.
Do not drown them. Drizzle the oil a little at a time while you shake the bag. You want every cube lightly coated, not soaked.
Give them space. Spread the cubes in a single layer in the skillet. If your pan is small, toast them in two batches. Crowded croutons steam instead of crisp.
Keep them moving. Stir or toss the cubes every minute or two so all the sides turn golden. They can go from perfect to burnt quickly, so stay close to the stove.
Taste one. Let a crouton cool for a moment and taste it before you take the pan off the heat. It should be crunchy all the way through.

Flavor Variations

Once you have the basic method down, play around with the seasonings. Toss the hot croutons with a handful of finely grated parmesan for a cheesy version that is perfect on Caesar salad. Swap the rosemary and oregano for dried thyme and a pinch of smoked paprika. For an Italian twist, use an Italian herb blend and a little extra garlic powder. A pinch of red pepper flakes adds a nice kick. I have even made a sweet version with a little melted butter, cinnamon and sugar to sprinkle over yogurt or ice cream.

Oven Method

If you are making a big batch, the oven is easier than the skillet. Spread the seasoned cubes on a rimmed baking sheet in a single layer and bake at 375 degrees F for about 10 to 15 minutes, stirring halfway through, until golden and crisp.

Storage

Once the croutons are completely cool, store them in an airtight container at room temperature for up to 5 days. If they lose a little crunch, warm them in a dry skillet or a hot oven for a few minutes. You can also freeze them for up to 3 months and toss them straight from the freezer into a hot pan to refresh.

Frequently Asked Questions

Can I use fresh bread?

Yes, but it takes longer to crisp. Let the cubes sit out on a baking sheet for an hour or two first to dry out a little.

What can I put croutons on besides salad?

They are wonderful floating on tomato soup, sprinkled over roasted vegetables or tossed into a bowl of pasta for some crunch. My family also just snacks on them straight from the pan.

Mandy