How to Make Homemade Croutons

Homemade croutons have a crunch on the outside with a tender softness on the inside. There is a definite difference in a homemade crouton and a store bought pre-packaged crouton. While the pre-packed croutons are good, when you don’t have time to make your own, they are hard and dry; we like these better. These homemade croutons are so good on salads, or in soups.

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There is only one problem with using homemade croutons. Rather than just putting a few on my salads, I add a large handful.  Not so good for anyone watching their weight ?

Hints to Cutting the Bread

When cutting the bread into cubes, I generally stack 3-4 slices of bread on top of each other. If I go taller, there is more of a chance of the bread cubes going all over the counter and the bread itself slipping when trying to cut. This can cause a person to accidentally cut themselves. Also, I use a serrated knife to cut the bread like this one. I make 3 to 4 slices in one direction and turn the stack of bread and make another 3 to 4 slices. I also use a bowl large enough to mix the bread without having to worry about the mixture spilling out of the bowl. Here is a bowl like the one that I use.

Options to the Homemade Croutons Recipe

While I like my croutons with just butter or olive oil, some people like a bit more flavor. Here are some options for you to add to your cubed bread before baking or frying.

¼ Cup of Grated Parmesan

¼ Tsp. of Garlic Powder

¼ Tsp. Salt

¼ Tsp. Seasoned Salt

¼ Tsp. of your favorite dried herb

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Pepper to taste

 

Print Recipe
How to Make Homemade Croutons Yum
How to Make Homemade Croutons
Course Bread, Salad, Soup
Cuisine American
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
Cups
Ingredients
Course Bread, Salad, Soup
Cuisine American
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
Cups
Ingredients
How to Make Homemade Croutons
Instructions
Oven Method
  1. Preheat oven to 350 degrees.
  2. Some people like to cut off the crusts – some people do not cut off the crusts. I usually cut off the crusts before I cut the bread into cubes; place into a large bowl. (Some people like to tear the bread into pieces rather than cut the bread. I find that it is faster to cut the bread and it looks nicer).
  3. Melt the butter or use olive oil and drizzle over the bread cubes. Mix to incorporate.
  4. Arrange bread cubes on a cookie sheet that has not been greased. I actually use two cookie sheets so that there is a single layer of croutons on the cookie sheet. This helps the bread cubes bake evenly.
  5. Bake for approximately 15 minutes until browned. Let cool and store in airtight container or plastic bag that seals.
Stove Top Method
  1. Some people like to cut off the crusts – some people do not cut off the crusts. I usually cut off the crusts before I cut the bread into cubes; place into a large bowl. (Some people like to tear the bread into pieces rather than cut the bread. I find that it is faster to cut the bread and it looks nicer).
  2. Melt the butter or use olive oil and drizzle over the bread cubes. Mix to incorporate.
  3. Cook for approximately 10 minutes on medium heat until golden brown. Cook in small batches a little at a time (single layer of cubed bread) in a large sauté pan. Stir occasionally throughout.
  4. Let cool and store in airtight container or plastic bag that seals.
Recipe Notes

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