Homemade Croutons Recipe

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My Homemade Croutons Recipe is a game-changer! Use the spare odds and ends in your bread bags to create wonderfully flavorful, crunchy nuggets that will enhance any dish, or enjoy them (like my son George does!) on their own as a tasty snack.

• A delicious way to use stale bread: This easy crouton recipe uses only six ingredients and takes less than 40 minutes.
• Full of savory taste: Olive oil, garlic, and seasonings punch up the flavor, and because you control the ingredients, you can avoid the high salt, preservatives, and artificial flavorings often found in store-bought croutons.
• Delectably crispy and crunchy: Baking the croutons at a low temperature gives them the best texture. 
• Versatile:  My crave-worthy croutons are too good to save for soup or salad—use them to top any breakfast, lunch, or dinner dish like Baked Eggs or Macaroni and Cheese. 
• Make-ahead friendly: My croutons keep for six weeks, but they’re so irresistible, I don’t know if they’ll be around for that long!

If you’ve been following Bigger Bolder Baking, you know how important it is to me that nothing goes to waste in my kitchen. But it’s not just about frugality—make these croutons because they are one of the most delicious things you can do with leftover bread, and they elevate whatever you use them on.

My most important tip for this recipe is to use slightly stale bread—day-old slices that are firm and a little crusted, but not rock-hard, work best. If the bread is too soft, the croutons may not crisp up enough; if it’s too stale, the bread will be hard to cut, and the croutons may be too hard and dry. You can also use day-old bread for my Best French Toast, Traditional Irish Bread and Butter Pudding, and Croque Monsieur Savory Pudding. 

Bold Bakers Loved This!

“This recipe worked exactly as written, and the flavor and crunchiness were even better than I thought they would be! I don’t know why I never thought of this before, but I’m using your homemade crouton recipe from now on!”—Jessica

“I make the croutons, and my family wonders where they all went, so I’m here to admit that I am the reason for my croutons’ disappearing act—they’re addictive! “—Gina

“These are so much better than store-bought. The ones I used to buy in the box shouldn’t even be called croutons! I liked that I could make them the way I wanted. I added grated Parmesan, and they were so good.” —Becky

IMPORTANT NOTE: This recipe was improved and updated on 11/4/2026, to include a refreshed introduction, clearer steps, make-ahead and storage instructions, what to serve with homemade croutons, flavor variations,  answers to the most frequently asked questions, and enhanced Pro Chef Tips. 

Table of Contents

• Tools You Need
• Key Ingredients and Substitutes
• How to Make Homemade Croutons
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• What to Serve With Homemade Croutons
• Flavor Variations
• FAQs
• More Delicious Ways to Use Leftover Bread

Tools You Need

• Mixing bowl
• Glass measuring jug
• Measuring cups
• Measuring spoons
• Spoon
• Bread knife
• Baking sheet
• Parchment paper

Key Ingredients and Substitutes

Stale bread

• Virtually any type of stale bread works for croutons! Bigger Bolder Baking has dozens of delicious bread options, from No-Knead Ciabatta Bread, and Brioche, to Steakhouse Pumpernickel or Irish Brown Bread.
• You can also use bakery or store-bought bread.
• Day-old bread works best. Fresh bread may not bake up crusty enough, and very stale, hard bread will make dry croutons. 
• Substitutes: You don’t have to limit yourself to regular sliced bread. Cubed leftover English muffins, bagels, or even hamburger rolls  work well.  
• For gluten-free croutons, use store-bought gluten-free bread or rolls or one of my gluten-free bread recipes.

Olive oil

• Olive oil helps the croutons become golden brown and crisp as they bake.
• Importantly, olive oil also adds rich flavor to the croutons and helps the seasonings coat and adhere to the bread. 
• Substitutes: You can use the same amount of melted butter, avocado oil, or try a basil, rosemary, or lemon-infused olive oil.

Dried parsley

• Dried parsley adds a mild, herbaceous flavor that complements the garlic and olive oil without overpowering the other seasonings.

Salt

• Salt enhances the flavors of the bread and the olive oil 
• Importantly, the salt also contributes to the crunchiness.
• I recommend using kosher salt or coarse salt here. It will add more crunch, and it adheres better to the croutons. Fine table salt can dissolve during baking.

Pepper

• Black pepper gives the croutons a satisfying, spicy zing.

How to Make Homemade Croutons

1. Cut the bread. Cut the stale bread into 1-inch (2.5-cm) cubes. You should yield about 8 cups (16 oz/450 g) of cubed bread.
2. Season the bread cubes. In a large bowl, toss the bread with oil, garlic, parsley, salt, and pepper, and mix until evenly coated.
3. Add bread to tray. Scatter croutons evenly on a large baking tray.
4. Bake croutons. Bake at 325℉ (160℃) for roughly 22-24 minutes, stirring halfway to ensure even browning. Bake until croutons are lightly golden, but dry.
5. Cool. Let croutons cool on a baking tray.

Gemma’s Pro Chef Tips

• Use day-old stale bread for best results. Soft bread may not crisp up enough, and if your bread is too stale, your croutons could come out hard and dry.
• Go to the day-old section of your supermarket for bread. Store-bought is fine, and day-old bread is perfect for croutons at about half the price!
• Make a mini batch. Even if you only have a few pieces of leftover bread, it’s so worth it to scale down the recipe and make a mini batch of croutons. This tasty touch really takes a normal weekday dinner up a few notches!
• Flavored bread makes flavorful croutons. Try my Focaccia with Roasted Garlic and Rosemary or Cheese Rolls.
• For the best results, use dry herbs. They have more concentrated flavor and less moisture than fresh herbs.
• Take care not to overbake. Watch them closely and bake for 22 to 24 minutes, until lightly golden. Stir them once during baking to ensure they’re evenly cooked.
• Croutons are great for making stuffing. Use them in my Sage Sausage Stuffing Recipe or your own favorite recipe.
• Double the recipe! Make croutons ahead for the holidays. The croutons will last for six weeks in your cupboard.

Make Ahead and Storage Instructions

• Make ahead tips:

  • Cube bread and keep it in an airtight container at room temperature for up to two days before baking.

• Storage instructions:

  • Store leftover croutons in an airtight container at room temperature for up to six weeks. To ensure they stay as fresh and crisp as possible I also like to vacuum seal them in small batches. 

What to Serve With Homemade Croutons 

• Use homemade croutons in salads, stews, and soups.
• Get creative and use these croutons as a great topper for macaroni and cheese or other casseroles, on top of baked veggies, sprinkled on chili, or even mixed into a quiche or scrambled eggs.
• Use croutons in your favorite stuffing recipe, such as my Sage Sausage Stuffing Recipe.

Flavor Variations

Seasonings

• Add Parmesan cheese and an Italian seasoning blend including dried parsley, basil, rosemary, oregano, marjoram, and thyme for trattoria-worthy croutons.
• For zesty croutons, toss them with a teaspoon of Italian seasoning or onion powder.
• For a perfect salad crouton, use a teaspoon each of finely-grated lemon zest and dill.
• Using sweet or smoked paprika makes a wonderfully savory crouton with a rich deep red color.
• Use everything bagel seasoning–a mix of poppy, caraway, and sesame seeds, onion, and garlic–for the ultimate flavor-packed croutons.

Alternate oils

• An herb- or sun-dried tomato-infused oil adds another layer of flavor.
• For a more intensely flavored option, you can make croutons with truffle oil.

FAQs

Is it possible to make homemade croutons with fresh bread?

• Yes, you can make homemade croutons with fresh bread. 
• The issue is that if your bread is too soft, your croutons might come out mushy.
• Before making the croutons, remove the excess moisture from the bread. 
  • Dry out the bread cubes in the oven at 250-300°F (120-150°C) for 10 minutes before seasoning them and baking them.

Can these croutons be made in a skillet?

• Yes, these croutons can be made in a skillet. 
• In a large bowl, toss the bread cubes with the olive oil, crushed garlic, parsley, salt, and pepper until evenly coated. 
• Heat a large skillet over medium heatand add the seasoned bread cubes in a single layer. 
  • Cook for about 8–10 minutes, tossing frequently, until golden brown and crisp.
  • Be sure to keep the heat on medium and toss the croutons frequently because crushed fresh garlic could burn in the skillet.  
  • Work in batches if necessary to avoid overcrowding the pan.

How do I make this homemade crouton recipe in an air fryer?

• In a large bowl, toss the bread cubes with the olive oil and seasonings, and then arrange them in a single layer in the air fryer basket. 
• Cook at 300°F (150°C) for about 8-10 minutes, shaking the basket halfway through, until golden and crisp.
• Check the croutons frequently because air fryers vary.

How do I get croutons that are crunchy but not dry and hard?

• If your bread is too hard, soften it a bit before proceeding by steaming the bread. Brush it with water, wrap it in aluminum foil, and place it in the oven at 300°F (150°C) for five to ten minutes. 
  • Steaming will rehydrate the bread enough to make it easier to cube and ensure your croutons are crunchy but not dry.

More Delicious Ways to Use Leftover Bread

• How to Make Breadcrumbs
• Bacon and Cheese Strata
• Croque Monsieur Savory Bread Pudding
• Irish Gur Cake

IMPORTANT NOTE: This recipe was improved and updated on 11/4/2026, to include a refreshed introduction, clearer steps, make-ahead and storage instructions, what to serve with homemade croutons, flavor variations,  answers to the most frequently asked questions, and enhanced Pro Chef Tips.

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