How to Make Crispy Homemade Croutons

Learn how to make easy homemade croutons that are crispy, garlicky and ready in minutes. Use them to add crunch to salads, soups, stuffings and more.

I love making croutons at home—it’s a quick, budget-friendly way to transform day-old bread into a crunchy, flavorful topping. These croutons are seasoned with garlic and Italian herbs and are easy to customize. I often use a multigrain baguette for extra texture and nutrition, but sourdough, ciabatta, or virtually any loaf will work well. For best results, use bread that is 1–2 days old so it soaks up oil and holds its shape while crisping.

Why You’ll Love these Croutons

• Made in about 15 minutes with simple ingredients.
• Add immediate texture and flavor to salads, soups and stuffings.
• Great way to use up leftover bread and reduce food waste.
• Far more flavorful and customizable than store-bought croutons.

Ingredients You’ll Need

• Multigrain baguette – about 1 whole baguette, cut into 1-inch cubes (roughly 4 cups). Any loaf such as sourdough, ciabatta, or country bread will work; slightly stale bread gives the best texture.
• Olive oil – 3 tablespoons to help the croutons brown and crisp. You can substitute avocado oil or melted butter for a richer flavor.
• Seasonings – 1 tablespoon Italian seasoning, 1 teaspoon garlic powder, 1/4 teaspoon salt and 1/4 teaspoon pepper. Adjust to taste or swap in fresh minced garlic, smoked paprika, or grated Parmesan for variation.

How to Make Homemade Croutons

1. Preheat the oven. Heat oven to 400°F (about 200°C) and line a large baking sheet with parchment paper or spray lightly with nonstick spray.
2. Cut the bread. Dice the baguette into roughly 1-inch cubes to yield about 4 cups of bread pieces.
3. Toss with oil and seasonings. In a large bowl, combine the bread cubes with olive oil, Italian seasoning, garlic powder, salt and pepper. Toss until cubes are evenly coated.
4. Arrange and bake. Spread the coated cubes in a single layer on the prepared baking sheet. Bake for 13–15 minutes, turning once if desired, until golden brown and crisp.
5. Cool and store. Remove from the oven and let cool completely on the sheet; they will crisp further as they cool. Store in an airtight container for up to two weeks.

Tips & Variations

• For extra flavor, sprinkle 2 tablespoons grated Parmesan over the croutons immediately after baking while they are still warm.
• If you prefer fresh garlic, toss the cubes with 1–2 cloves minced garlic mixed into the oil, or rub a halved garlic clove over the warm croutons before serving.
• Oven times vary—watch closely during the last few minutes to prevent burning. Smaller cubes will crisp faster.
• To make croutons on the stovetop, heat a skillet with oil over medium heat and cook the cubes, stirring often, until golden and crisp.
• Make flavored croutons by swapping Italian seasoning for smoked paprika, curry powder, za’atar, or lemon pepper.
• For a gluten-free option, use gluten-free bread cut into cubes and follow the same method.

How to Serve

Once cooled, these croutons can be used in many ways. Toss them into green salads for added crunch—especially good on Caesar or mixed green salads. Sprinkle over tomato, pumpkin or vegetable soups for texture. They also make a flavorful base for stuffing or a crunchy topping for casseroles.

• Salads: add just before serving so they stay crisp.
• Soups: use as a crunchy garnish or soak into the soup for a softer bite.
• Stuffing: substitute for dry bread cubes in recipes that call for toasted bread.

How to Store

Store fully cooled croutons in an airtight container at room temperature for up to two weeks. If they soften, re-crisp them in a 350°F (175°C) oven for 5–7 minutes before serving.

Recipe at a Glance

• Prep Time: 5 mins
• Cook Time: 15 mins
• Total Time: 20 mins
• Servings: about 8 (makes roughly 4 cups of croutons)

Nutrition (approximate)

Serving size: 1/2 cup

• Calories: 86 kcal
• Carbohydrates: 8.4 g
• Protein: 1.6 g
• Fat: 5.4 g (Saturated fat: 0.8 g)
• Sodium: 120 mg
• Fiber: 0.3 g
• Sugar: 0.6 g

Nutrition information is automatically calculated and should be used as an approximation.

Hope you enjoy these easy homemade croutons! If you try the recipe, tag your photos and share how you flavored them—it’s always fun to see new variations.