Crispy homemade croutons are easy to make and the perfect way to use up day-old bread. They are baked to golden perfection and subtly flavored with just olive oil, Kosher salt, and black pepper. These basic croutons are a quick and easy way to transform any salad or soup!
If you’re craving fresh, restaurant-quality crunch, you’ll love this simple recipe.
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Ingredients – Here’s What You’ll Need
Who would have thought that four simple ingredients could produce such a superb taste?
Making the Croutons
- I started by cutting day-old French bread into ¾ to 1-inch pieces.
- Next, I transferred the bread pieces to a bowl and added the olive oil, Kosher salt, and black pepper. I wanted to keep the taste of the croutons basic so that they woul complement, not overpower salads and soups.
- I’ve learned through the years that shaking is the the best way to evenly distribute the ingredients. Therefore, I put a plate on top of the bowl, and gave it a good shake. This worked like a charm!
- I transferred the crouton ingredients to an aluminum foil lined half-sheet pan, and spread them out into an even layer.
- I baked the croutons in a preheated 350°F oven for about 25 minutes, stirring them half way through, until they were crispy, golden brown.
I let the croutons come to room temperature, and then stored them in a Ziploc bag until I was ready to use them.
These homemade croutons are a delicious, budget-friendly way to elevate any meal. With just a few simple ingredients and minimal prep, you’ll enjoy croutons that are fresher, crunchier, and more flavorful than anything store-bought. Yum!
Frequently Asked Questions
This recipe is quite versatile. Sourdough, Italian bread, baguette, or even sandwich bread will work. Day-old bread is best for crispiness.
If stored in an airtight container at room temperature, the croutons should remain crisp for up to 1 week. For longer storage, they can be frozen for up to 2 months.
I like to keep my croutons basic. However, if you’d like your croutons to have extra flavor, add garlic powder, Italian seasoning, paprika, or grated Parmesan cheese.
I start by cutting the bread into slices that are between ¾ and 1 inch thick. Then, I stack several slices on top of each other and cut them into ¾ to 1 inch cubes.
Recipe Tips and Serving Suggestions
- Day-old bread or even bread that is several days old is best for making crispy croutons. The reasons are (1) the bread is easier to cut; and (2) the bread is not as moist and therefore crisps up better.
- Olive oil provides a subtle flavor to the croutons, and enhances their crispiness. The best way to make sure that each piece is coated in olive oil is to shake the bread cubes after adding the olive oil and seasonings.
- To ensure even browning, make sure that the croutons are spread in a single layer on the baking sheet and are stirred half way through the cooking.
- I like to sprinkle the crispy croutons, over classic Caesar salad, Greek salad, or mixed greens for a restaurant-style crunch. They’re also delicious sprinkled on top of creamy soups like tomato, zucchini, or potato soup.
- For recipes that call for a breadcrumb topping, try substituting these croutons for an elevated dish.
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Recipe
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Easy Basic Homemade Croutons
Equipment
- Half-sheet pan lined with aluminum foil
Ingredients
- 6 ounces day-old French bread cut into ¾ to 1-inch cubes (about 5 cups) (See Tip 1)
- ¼ cup olive oil
- ¼ teaspoon Kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 350°F. Line a half-sheet pan with aluminum foil. Set aside. (See Tip 2)
- Add bread cubes, olive oil, salt, and pepper to a large bowl. Cover the bowl and shake to evenly coat the bread cubes.
- Evenly spread the coated bread crumbs on the prepared sheet pan.
- Bake in a preheated 350°F oven for 20 to 25 minutes, stirring halfway through, until golden brown. (See Tip 3)
- Remove from the oven; allow to come to room temperature. Store in an airtight container. (See Tip 4)
- Yield: About 5 cups of croutons.
Video
Tips/Notes
- May substitute sourdough, Italian bread, baguettes, or even sandwich bread for the French bread. Ensure the bread is at least a day old for optimal results.
- Lining the half-sheet pan with aluminum foil helps to minimize cleanup.
- The baking time depends, in part, on the amount of moisture remaining in the bread. The more moisture, the longer the baking time will be.
- I like to store the croutons in a gallon Ziploc bag.
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