Homemade Croutons

Course: American / French

Cuisine: American / French

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings:

Calories: 118.69kcal

Author: Kris Longwell

Homemade Croutons are so easy to make and truly take your favorite salad, soup, or stew to the next level. They freeze beautifully for up to 2 months!

Print Recipe

Equipment

1 Baking sheet

Ingredients

1 loaf bread Italian loaf or French baguette
2 tablespoon unsalted butter melted
1 tablespoon olive oil
1 clove garlic minced
½ teaspoon Kosher salt
½ teaspoon black pepper freshly ground
½ teaspoon oregano dried
1 tablespoon Italian parsley chopped, optional
2 tablespoon Parmesan cheese grated, optional

Instructions

Preheat oven to 400°F.
After cutting the bread into approximately ¾-inch slices, cut into ½-inch strips, and then cube. If desired, cut away the crusts.
1 loaf bread
Add the melted butter, oil, garlic, and seasonings to a medium-sized bowl. Stir until mixed.
2 tablespoon unsalted butter, 1 tablespoon olive oil, 1 clove garlic, ½ teaspoon Kosher salt, ½ teaspoon black pepper, ½ teaspoon oregano
Add the bread cubes and toss until fully coated.
Spread the coated bread cubes onto a baking sheet. Drizzle any leftover butter/oil/garlic mixture over the bread.
Bake for 10 minutes, or until just starting to brown. Open the oven and stir the cubes around with a wooden spoon. Close the door and bake for another 5 to 10 minutes, or until the croutons are golden
Remove from oven and transfer croutons to a plate lined with paper towels. Sprinkle with a little more salt, if desired. Toss with chopped parsley and grated Parmesan, if desired.
1 tablespoon Italian parsley, 2 tablespoon Parmesan cheese
Store in an airtight container for up to 1 week, or freeze for up to 2 months.

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

Using an unsliced loaf of bread works best. Slightly stale works wonderfully, but fresh is great, too. We love Italian or a French baguette. White, sourdough, pumpernickel, or whole wheat are all great choices. Cubed sliced sandwich bread will work in a pinch.

Use a combination of your favorite herbs, either dried or fresh. About 1 teaspoon for fresh, and ½ teaspoon for dried. Grated parmesan cheese is a great addition, too. We'd recommend about 1 tablespoon if using grated cheese.

This recipe is easily doubled or tripled. If you like your croutons extra crunchy, leave them in the oven longer until they've reached the desired texture.

These will keep on the counter in a bowl for up to 2 days, in an air-tight container or baggie, for up to 1 week, and frozen in a freezer bag for up to 2 months.

Nutrition