Croutons
There’s something satisfying about turning stale bread into buttery, golden croutons. They are so easy to make, and trust me when I say they are endlessly better than store-bought! My youngest son calls them crunchies and eats them plain. They perfect for salads, soups, or snacking straight off the pan.
Ingredients
4 cups stale bread, cubed
(sourdough, French bread, ciabatta, or rustic country loaf work beautifully)3 tablespoons olive oil
2 tablespoons melted butter
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley
½ teaspoon dried oregano
½ teaspoon kosher salt
¼ teaspoon black pepper
Optional: ¼ cup grated parmesan
Best Breads for Croutons
Rustic sourdough
French bread
Ciabatta
Focaccia
Leftover homemade sandwich bread
Avoid very soft sandwich bread unless it’s well dried out first.
Instructions
Preheat oven to 375°F.
Cut stale bread into bite-sized cubes. Slightly uneven pieces give that rustic homemade texture.
In a large bowl, toss bread with olive oil and melted butter until evenly coated.
Sprinkle in seasonings and toss again.
Spread onto a parchment-lined baking sheet in a single layer.
Bake for 15–20 minutes, stirring halfway through, until golden brown and crisp.
If using parmesan, sprinkle it on during the last 5 minutes of baking.
Let cool completely — they crisp up even more as they cool.
Store cooled croutons in an airtight jar or container for up to 1 week.
For extra crunch, re-toast in the oven for 3–5 minutes before serving.
Variations
The fun thing about making these croutons is that this recipe is completely customizable depending on your preferences and the salad you’re making!
These croutons are obviously great on salads, but there are plenty of other ways to use them:
Tomato soup
Broccoli cheddar soup
Panzanella
Crushed over mac and cheese
Snack by the handful
Even if you’re not a seasoned cook, these croutons are one of the easiest ways to take your soups and salads to the next level!