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Crunchy, perfectly seasoned and addicting, these Homemade Croutons are the Best. After you see how easy and simple it is you’ll never buy store croutons again. They will crunch, but then melt in your mouth. You will want to make salad or soup just to eat these.
Croutons are the perfect toppers for almost anything. Try them on this Classic Caesar Salad with Asiago Dressing, or Avocado Chicken Bacon Chopped Salad with a creamy Basil Dressing, And don’t forget soups, I love them on this Fire Roasted Tomato and Creamy Tomato Tortellini Soup.
The Best Homemade Croutons
Seriously these are so good, it’s hard not to eat them all right from the oven. They’re a light crispy crunch unlike the store bought ones that are so rock hard and dry they can break your teeth if you aren’t careful. The seasonings are divine and just right and you can vary them to your liking or needs. You’ll start buying bread just to make these!
The best part is how easy it is. You’ll wonder why you hadn’t tried them before, and you’ll never go back to buying them, it’s just that simple. Plus the aroma they fill your home with is enough to make them on a daily basis. Super easy, super delicious, what’s not to love.
Crouton Ingredients:
Not very many ingredients, but so amazing.
- Loaf Crusty French Bread– Or bread of your choosing
- Olive Oil– Can substitute butter or Avocado oil.
- Italian Seasoning– It’s all the best herbs in one bottle
- Parmesan Cheese– Finely grated adheres best to the bread.
How to Make Italian Croutons:
So quick on the prep, you’ll make these in no time.
- Preheat– Preheat oven to 400 degrees
- Cut and Mix– Cut the loaf into bite sized cubes. Drizzle with olive oil and toss till thoroughly coated. Sprinkle on the seasoning and cheese and toss again.
- Bake– Spread on a large baking sheet in a single layer. Bake for 10-15 minutes till golden brown.
Tips and Variations for Crunchy Croutons:
- Bread– Using a hearty crusty loaf is important. The airy insides allow air to circulate and you end up with a perfect soft- crisped texture. Sourdough, French, Ciabatta, or any hearty sturdy loaf will do.
- Fresh vs Old- Either can be used successfully. Old staler bread will cook faster, fresh has more moisture so will take a little longer.
- Cutting-You can cut or tear the loaf into bite sized pieces, just keep the size uniform to bake at an even rate.
- Seasonings– Get creative here. Add garlic powder or garlic salt. Add different herbs, marjoram, thyme, rosemary, or parsley. For heat try chili powder, paprika, and cumin. For a nice kick use ranch dressing powder. Or just add salt and pepper.
- Cheese– Any hard cheese you can finely grate will work.
- Stove Top– Need to do these on the stove top? Melt 4 Tablespoons of butter in a skillet on medium heat. Add the unseasoned and unoiled bread to the pan stir to coat. Add the seasonings, and toss. Let sit and brown, stirring every 2-3 minutes till toasty golden brown. About 10 minutes.
Storing Homemade Croutons:
- Storage– Croutons keep beautifully if you follow a few guidelines. The drier the croutons the longer they’ll keep. Moisture will cause mold, so if you want to keep these for more than a week, bake till completely dehydrated. Cool the croutons completely before storing in an airtight container for up to 2 weeks.
Recipes to Top with Croutons!
- Slow Cooker Butternut Soup
- Tomato Basil Soup
- Creamy Pumpkin Soup
- Grilled Caesar Salad
- Greek Salad with the Best Dressing
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Croutons
Ingredients
- 1 loaf crusty French bread or bread of choice
- 1/2 cup olive oil
- 1 Tablespoon Italian seasoning
- 1/4 cup grated parmesan
Instructions
- Preheat oven to 400 degrees. Slice bread into one inch cubes. Add to a medium sized bowl. Drizzle with olive oil and toss until coated. Add Italian seasoning and parmesan cheese and toss to coat.
- Spread evenly onto a baking sheet. Bake for 10-15 minutes until bread is toasted and golden brown.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Solid recipe. I used an old loaf of pre-sliced sourdough. Cooked on middle rack with convection @ 375 and flipped every 5 minutes for a total of 15 minutes. I wouldn’t have been so cautious if I didn’t see the one star review. They turned out perfectly golden.
Should’ve said 5 minutes not 10-15. Mine are dark brown or burnt. That was 7 1/2 minutes. Disappointed.