Easy Homemade Croutons
These Perfect Homemade Croutons are incredibly crispy, lightly golden, and packed with flavor! Made with bread, extra virgin olive oil, and simple seasonings, they're baked low and slow for the perfect crunchy texture. Use them in salads, on top of creamy soups, or enjoy them straight from the baking sheet.
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Servings: 3 cups
Ingredients
Homemade Croutons
- 3 cups bread cut into approximately ½-inch cubes (French, Italian, sourdough, or rustic bread)
- 3 tablespoons extra virgin olive oil
- Up to 2 teaspoons Trader Joe's Onion Salt or to taste
Homemade Seasoning Alternative
- Use this blend instead of the Trader Joe's Onion Salt:
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon kosher salt
- ¼ teaspoon dried parsley
Instructions
- Preheat your oven to 250°F. Line a large baking sheet with parchment paper.
- Cut the bread into approximately ½-inch cubes, keeping the pieces as uniform as possible for even baking.
- Place the bread cubes in a large mixing bowl. Drizzle with the extra virgin olive oil.
- Sprinkle with Trader Joe's Onion Salt or the homemade seasoning blend. Toss thoroughly until the bread cubes are evenly coated with oil and seasoning.
- Spread the seasoned bread cubes in a single, even layer on the prepared baking sheet, leaving a little space between the pieces.
- Bake at 250°F for approximately 30–40 minutes, stirring once or twice during baking, until the croutons are dry, crunchy, and lightly golden. Baking time may vary depending on the type of bread and size of the cubes.
- Remove the baking sheet from the oven and allow the croutons to cool completely. They will continue to crisp up as they cool.
- Enjoy immediately on salads or soups, or transfer to an airtight container once completely cooled.
Notes
- Bread: Slightly stale bread works especially well because it contains less moisture. Fresh bread can also be used but may need additional baking time.
- Bread Quantity: This recipe uses approximately 3 cups of cubed bread, not necessarily an entire loaf. Bread loaf sizes vary considerably.
- Cube Size: Cut the bread into approximately ½-inch cubes for evenly sized, bite-sized croutons.
- Olive Oil: Use enough olive oil to coat the bread lightly without saturating it.
- Seasoning: Trader Joe's Onion Salt is my favorite shortcut, but the homemade garlic and herb blend works beautifully. Start with less onion salt if your bread is already salty, then adjust to taste.
- Low-Temperature Baking: Baking at 250°F helps dry the croutons gradually, creating a crisp texture without overly dark edges.
- Baking Time: Start checking around 30 minutes. Fresh or dense bread may need additional time, while lighter bread may finish sooner.
- Cooling: Allow the croutons to cool completely before storing to prevent trapped moisture from making them soft.
- Storage: Store in an airtight container at room temperature for approximately 5–7 days for the best quality.
- Freezing: Freeze cooled croutons in a freezer-safe container for up to 2 months.
- Re-Crisping: If the croutons soften, return them to a 250°F oven for 5–10 minutes, or until crunchy again.