These Homemade Croutons are ultra crunchy, super flavorful, and make the perfect addition to soups, salads, and more!
- Baguette – I use a French baguette that’s 1-2 days old. The dryer bread crisps better in the oven!
- Extra Virgin Olive Oil – coats the bread to help the seasonings and cheese stick and helps make the croutons nice and crispy.
- Parmesan – gives the croutons a cheesy, nutty flavor.
- Salt and Pepper – a simple seasoning duo that makes these croutons super versatile and super tasty.
- Minced Garlic – adds a subtle nutty kick of flavor. Make sure you add the garlic in the last 5 minutes of cooking so it doesn’t burn.
How to make
These homemade croutons are seriously so easy to make and SO much better than store-bought! Just 10 minutes to prep!
- Place bread cubes into a large bowl and toss with oil, parmesan, salt, and pepper until evenly coated.
- Spread the cubes into an even layer onto a sheet pan.
- Bake at 375ºF for 15-25 minutes or until golden brown and crisped to your liking. Stir in garlic with 5 minutes remaining, then cool and serve as desired.
What bread to use
I use a French baguette but really any type of bread will work.
Whatever bread you use, I recommend using a loaf that is a day or two old. The dryer texture makes the croutons crispier!
- Use older bread. Use a baguette that’s 1-2 days old so your croutons are crispier.
- Cut uniformly. Keep the bread cubes roughly the same size so they cook evenly.
- Spread in an even layer. Give the bread cubes room on the baking sheet so they cook all the way around.
- Add the garlic later. Wait to add the garlic until there’s just 5 minutes left to cook so it doesn’t burn.
- Season as desired. I love the versatility from the parmesan, garlic, salt, and pepper but you can really season these how you like! Try dried herbs like oregano, rosemary, thyme, sage, Italian seasoning, etc.
How to serve homemade croutons
- On salad. Serve them over any of your favorite salads! Try my pear, blue cheese, candied pecan salad or my warm bacon spinach salad.
- In soup. Add a crunchy bite to any cozy soup! Try my instant pot French onion soup, roasted tomato soup, chili, vegan potato soup, you name it.
- As breadcrumbs. Crush them up and use them in place of the breadcrumbs for my crispy baked chicken tenders, my homemade healthy air fryer fish sticks, or any other recipes that use breadcrumbs.
- Over pasta. Crush them up and use them in baked mac and cheese or my chicken alfredo bake.
How to store
These homemade croutons will last in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 2 months.
To use from the freezer, bake at 300ºF until thawed and crisped.
Equipment for this recipe
- 1 (12 oz) baguette * cubed into 1/2 -1 inch cubes (about 4-6 cups cubed)
- 1/2 cup extra virgin olive oil
- 1/4 cup finely grated parmesan
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon minced garlic
- Preheat oven to 375 degrees F.
- Place bread cubes into a large bowl and toss with oil, parmesan, salt, and pepper until the bread is evenly coated.
- Spread the cubes into an even layer on an unlined sheet pan.
- Bake in preheated oven for 15-25 minutes, or until golden brown and crisp, stirring and tossing with the garlic with 5 minutes remaining.
- Cool and serve as desired!
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*Note: Nutrition information is estimated and varies based on products used.