How to Make Homemade Croutons – Seasoned
Homemade croutons are so delicious, easy to make and a great way to use up bread ends. Once you have them, it’s hard to go back to store-bought croutons.
Read More: 11 Ways to Use Bread, Chicken Caesar Salad, Mushroom Soup, Tomato Soup
When you have the chance, treat yourself to these crispy, tasty croutons. Crunchy without being too hard, they’ll make everyone want an extra helping of salad.
Frequently Asked Questions about Homemade Croutons
How long will croutons last?
These delicious croutons are made with butter and oil, so they’ll last about 3-5 days at room temp. If you make them with just oil, they’ll last a week or longer.
You may notice that they start to get soft – no problem – just put them back in the oven to recrisp.
How do I store homemade croutons?
Store homemade croutons in an airtight container at a cool room temperature (if your room is really hot – put them in the fridge). A resealable bag or a container with a tight-fitting lid works well to maintain their crispiness and prevent them from absorbing moisture in the air.
Can I freeze croutons?
Yes, you can freeze croutons! After they’ve cooled, store them in a freezer-safe bag for up to a month. When you’re ready to use them, spread them on a baking sheet and warm them in the oven at 350°F (175°C) for a few minutes to restore their crispiness.
That’s why it’s a great idea to make extras – you’ll appreciate having quick, easy access to the tastiest croutons around.
How do you prevent them from getting soft or soggy?
To keep these croutons crispy, make sure they’re baked long enough (so they’re dry throughout) and are completely cooled before storing them in an airtight container. Moisture is the enemy of crispiness, so store croutons in a cool, dry place and avoid covering them while they’re still warm. When using them in salads or soups, add the croutons at the last minute to prevent them from absorbing too much moisture and getting soggy.
To revive soggy or soft croutons, spread them out on a baking sheet and bake them in the oven at 300°F (150°C) for about 5–10 minutes. This will help dry them out and restore their crispiness. Be sure to watch them closely to avoid over-browning, and allow them to cool completely before storing to maintain their crunch.
Why are my croutons so hard?
Not only does the butter and oil add great flavour, it keeps these croutons from getting rock hard – as long as you coat them evenly and avoid overbaking them. You want them crisp not solid bricks!
What kind of bread is best for croutons?
Dense, sturdy breads like sourdough, rye, ciabatta, or a rustic country loaf work well for croutons, especially when paired with butter and olive oil. These breads result in croutons that are crispy on the outside with some chew on the inside.
Honestly, I use whatever bread bits I have lying around. I even keep a bag of those last bits of bread that everyone avoids – know what I mean. That means sometimes the bread pieces are a little thinner and I have to watch the bake time so they don’t get too crunchy – but they all work.
You can also experiment with focaccia, garlic bread or leftover buns!
What if my croutons get stale?
Revive croutons. Spread them on a baking sheet and toast them in a 300°F (150°C) oven for 5–10 minutes. This will help dry them out and bring back their crunch without compromising the butter and oil flavors.
Besides Caesar Salad, how else can I use croutons?
Croutons are a versatile addition to many dishes! Use them to top creamy soups like tomato or butternut squash, crush them and use as a crunchy topping for casseroles, or sprinkle them over roasted vegetables for extra texture. Try using them for stuffing or crush them and use them in a breadcrumb mixture for baked chicken or fish, or simply enjoy them as a savory snack!
Recipe for Seasoned Homemade Croutons
The beauty of these tasty little morsels is that you can add whatever seasoning you prefer. This crouton recipe is flexible – change the butter to oil, omit the Parmesan cheese, add chili powder, use rosemary, use real garlic – whatever!
Homemade Seasoned Croutons
Ingredients
- 4-6 slices bread – french, rye, sourdough or whatever you have (5-6 cups cubed)
- 2 Tbsp butter, melted
- 2 Tbsp olive oil
- 1 Tbsp freshly grated Parmesan cheese
- 1/4 tsp garlic powder
- 1 tsp Italian Seasoning
Instructions
- Preheat oven to 350°F (180°C).
- Cut bread into 1/2" sized cubes and place in single layer on large baking sheet. You should have 5-6 cups cubed.
- Combine butter and oil in measuring cup.
- Add Parmesan cheese, garlic powder and Italian seasoning (or use dried basil & oregano) stirring until well combined.
- Pour over bread cubes a little at a time, tossing and turning cubes to ensure an even coating.
- Put in oven for 10 minutes, stir and bake for another 10 minutes. If croutons are browning too quickly, reduce heat to 300°F (150°C) for last 10 minutes.
- Take out of oven and allow to cool. They will harden a little more once cooled.
Video
Notes
Nutrition Facts (per serving)
A Quick Alternative – Pan Frying
Oven baking is definitely the ideal way of making croutons. The texture is beautiful and the risk of burning is low. But for a quick alternative, I sometimes pan fry small quantities. They’re super tasty, but they stay a little chewy on the inside, won’t store as long and it’s easy to burn them – so watch carefully and only make small batches.
Here’s how I do it:
- Cut and season bread cubes as described in recipe above – adjust seasoning and butter/oil amounts as needed
- Add seasoned bread cubes to hot skillet in single layer. Fry for 2 minutes on one side without stirring to allow them to develop a nice golden-brown crust.
- Toss croutons to cook all sides evenly. Continue to fry for another 5-7 minutes, stirring occasionally, until they are golden brown and crispy on the outside.
- CAUTION – watch carefully and control the heat to prevent charring or burning.
- Unlike the oven baked version, these croutons will be crispy on the outside and soft/chewy on the inside and won’t store as long as oven baked croutons.
Cook with the seasons, effortlessly! I’m Getty, a food educator and Professional Home Economist, helping you select, store, and serve seasonal ingredients in delicious, simple, everyday meals. Sign up for seasonal tips and recipes delivered straight to your inbox, and dive deeper with my books, guides, or YouTube content.
Ive made it several times now ! I’ve used many different kinds of bread. It tastes great and saved me from throwing bread out and the tasteless ( and expensive ) store bought croutons. Easy and DELICIOUS…sometimes they get eaten like chips !