If you’ve ever bought a bag of croutons and wondered why they taste bland, stale, or overly dry, homemade croutons will be a total game-changer. They’re crunchy on the outside, a little tender inside, and full of garlic-herb flavor that instantly upgrades any salad, soup, or pasta dish. The best part? They’re unbelievably easy — and a fantastic way to use up leftover bread instead of throwing it away.
Over the years of making salad dressings and broth-based soups, one thing became clear: fresh, oven-baked croutons make your food taste restaurant-quality with almost no effort. This method uses simple techniques that create restaurant-style texture and flavor— warm seasoned oil, crusty bread, high-heat baking, and a resting period for perfect crispiness. Once you try it, you’ll never buy boxed croutons again.
Why You’ll Love These Homemade Croutons
Perfect crunch — golden edges + soft, airy centers
Budget-friendly — uses leftover or day-old bread
Done in under 30 minutes
Elevates any soup or salad instantly
Customizable — garlic, Parmesan, Italian seasoning… anything works
Zero food waste — use up bread that’s starting to dry out
If you’ve only ever used store-bought croutons, this recipe will completely change your salad and soup game. These homemade croutons deliver everything packaged versions can’t: real flavor, better texture, and ingredients you control. They’re crisp on the outside, slightly tender in the center, and seasoned with buttery garlic and herbs in a way that makes every bite irresistible.
I recommend this recipe because it’s budget-friendly, beginner-friendly, and uses ingredients most people already have in their kitchen. It’s also a great way to reduce food waste by turning leftover bread into something delicious. These croutons hold up beautifully in salads, add crunch to creamy soups, and even work as a savory snack on their own.
If you want a reliable recipe that’s easy, fast, and makes your meals taste restaurant-quality, these homemade garlic croutons are truly the best place to start.
Ingredients You’ll Need
Bread
- 1 loaf (12 oz) crusty bread
(sourdough, ciabatta, French bread, baguette — all work well)
Seasoned Oil Mixture
- ⅓ cup extra-virgin olive oil
- 3 tbsp unsalted butter
- 1 tsp Italian seasoning
- 1 tsp dried parsley
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup freshly grated Parmesan cheese (optional but delicious)
How to Make Homemade Croutons
Before You Begin
Wash and dry any produce as needed. Preheat and prepare your cookware as required. Prep times and cooking results may vary depending on your oven, bread type, and ingredient moisture levels.
1. Preheat the Oven
Preheat the oven to 375°F (191°C). Line a baking sheet with parchment paper to help with even browning.
2. Prepare the Bread
Cut or tear the bread into small, even pieces. Slightly uneven edges help the croutons brown well and hold seasoning. Use a sturdy, crusty loaf for best texture.
3. Make the Seasoned Oil
In a small saucepan, warm olive oil and butter over low heat for 2–3 minutes. Stir in Italian seasoning, parsley, garlic powder, salt, and black pepper until combined.
4. Coat the Bread
Drizzle the warm seasoned oil over the bread pieces. Toss thoroughly so the seasoning is distributed evenly. Add Parmesan if using, and mix again.
5. Bake the Croutons
Spread the coated bread in a single layer.
Bake about 10 minutes, then stir.
Continue baking another 8–10 minutes, or until the edges are lightly golden and the centers feel crisp but not hard.
Cooking times can vary depending on bread density, oven type, and size of the pieces.
6. Cool Completely
Remove from the oven and let the croutons cool on the sheet for about 30 minutes. They usually firm up more as they cool.
Safe Storage Notes
- Store in an airtight container for up to 10 days (times may vary).
- To refresh texture, bake at 300°F for 5–7 minutes.
- Freeze up to 2 months in sealed bags.
How to Serve Croutons
These homemade croutons are amazing on:
- Caesar salad
- Tomato soup or roasted garlic soup
- Broccoli cheddar soup
- Italian salad
- Creamy pasta dishes
- Charcuterie boards
- Snack bowls (yes — they’re addictive)
Boost the flavor further by sprinkling Parmesan on top right when they come out of the oven.
Special Tips
- Day-old bread is ideal. Too fresh = soggy, too stale = rock hard.
- Warm oil helps flavor absorption. Cold oil coats unevenly.
- Don’t skip cooling. The crunch happens during cooling, not baking.
- Use bread with structure. Soft supermarket bread collapses.
Common Mistakes to Avoid
Using very stale bread — it turns rock-hard
Overcrowding the pan — croutons steam instead of crisp
Skipping the mid-bake stir — uneven browning
Not cooling fully — makes them chewy
Under-seasoning — croutons need lots of flavor
FAQ
Q: What type of bread works best for homemade croutons?
Crusty, sturdy bread gives the best texture. Sourdough, ciabatta, French bread, or a rustic Italian loaf hold their shape well and crisp up beautifully. Soft sandwich bread tends to become soggy or hard instead of crunchy.
Q: Can I use stale bread to make croutons?
Yes—but only if it’s slightly stale. Day-old bread works great, but rock-hard or overly dry bread may turn too tough after baking. If the loaf is very dry, mist it lightly with water before seasoning.
Q: Why are my croutons soft or soggy?
This usually means the baking sheet was overcrowded. Croutons need space so the hot air can circulate. Spread them in a single layer and use two pans if needed. Also be sure to cool them completely—they crisp as they cool.
Q: Can I make homemade croutons in an air fryer?
Absolutely! Air fry at 350°F (175°C) for 5–8 minutes, tossing halfway. Keep an eye on them—air fryers cook fast.
Q: How do I store homemade croutons so they stay crispy?
Once completely cooled, transfer them to an airtight container. They stay fresh for up to 10 days. If they soften, bake them at 300°F for 5–7 minutes to crisp them again.
Q: Are homemade croutons freezer-friendly?
Yes! Freeze cooled croutons in a zip-top bag for up to 2 months. Re-crisp in the oven as needed.
Q: Can I make flavored or seasoned versions?
Definitely. Try Cajun seasoning, Italian seasoning, lemon pepper, pesto seasoning, or even ranch powder. Sprinkle parmesan after baking for extra flavor.
Q: Are homemade croutons cheaper than store-bought?
Yes—especially when using leftover bread. You get better flavor, better texture, and zero food waste.
Conclusion
Homemade croutons are one of those simple recipes that completely transform everyday meals. With just leftover bread, a few pantry ingredients, and less than half an hour, you can create crunchy, garlicky croutons that taste fresher and more flavorful than anything in a package. Whether you use them on salads, soups, or eat them straight from the tray, this easy method is one you’ll come back to again and again.
Recipe Card: Homemade Garlic Croutons
Before You Begin:
Preheat and prepare cookware as needed. Cooking times and results may vary depending on your oven, bread type, and ingredient moisture levels.
Author: Isaac Blogger
Course: Side / Appetizer
Cuisine: American
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Yields: 6–8 cups
Ingredients
- 12 oz crusty bread (sourdough, ciabatta, French bread, or similar)
- ⅓ cup olive oil
- 3 tbsp unsalted butter
- 1 tsp Italian seasoning
- 1 tsp dried parsley
- 1 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup Parmesan cheese (optional)
Instructions
- Preheat Oven
Preheat oven to 375°F (191°C). Line a baking sheet with parchment paper. - Prepare Bread
Cut or tear the bread into bite-sized pieces. Slightly uneven edges help with browning. - Make Seasoned Oil
Warm olive oil and butter over low heat for about 2–3 minutes. Stir in Italian seasoning, parsley, garlic powder, salt, and pepper. - Coat Bread
Pour the seasoned oil over the bread and toss well to coat evenly. Add Parmesan if using. - Bake
Spread the croutons in a single layer.
Bake for about 10 minutes, stir, then bake another 8–10 minutes or until golden and crisp. Cooking time may vary based on bread moisture and piece size. - Cool Completely
Allow croutons to cool on the sheet for about 30 minutes. They typically firm up more during cooling.
Storage
- Store in an airtight container for up to 10 days.
- Storage time may vary depending on container type and moisture level.
- To recrisp, bake at 300°F for 5–7 minutes.
- Freeze up to 2 months in a sealed bag.
Nutrition (approx. per ½ cup)
110 calories • 12g carbs • 7g fat • 2g protein • 1g fiber
(Nutrition values are estimates and may vary based on ingredients used.)
