Homemade Croutons

Four cups of crispy Homemade Croutons ready in under 15 minutes for any of your favorite soups + salads! I’m guilty of eating these tasty crunchy thangs even without salad because nothing beats fresh outta the oven. I share my tips for making them from different weekly bread types, in this small batch recipe!

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Why Try This Recipe?

It’s super easy and is a food waste preventative. I’m always going to share the freshest ways to make something outta what we think is dunzo! Even for garnishing soups and salads or making annual capirotada from old or crusty bread.

This crouton recipe does not require turning on the standard oven unless you want a jumbo bag where I’d recommend a sheet pan where you can knock the baking out in a single round.

Homemade croutons are a practical approach of something we all love. You can use up any extra regular or fancy bread you didn’t end up getting through last week.

Will you need more? An average store bought crouton pack weighs 5 ounces. A economy pack of croutons weighs 32 ounces. Small fresh batches for home use are the best crispy bite!

Ingredients For Croutons

Ingredient Quick List: dry bread, olive oil, onion powder, paprika, salt, pepper.

• dry bread
• olive oil or avocado spray 
• salt 
• pepper
• paprika (regular or smoked)
• onion powder (or garlic powder)

Additional optional seasonings:

• parsley flakes 
• oregano flakes
• basil flakes
• parmesan and more.

Ingredient Notes

• Bread roll – use all bread leftovers up! Bolillo bread, kaiser roll, telera, pan de agua, baguette, sourdough, and whatever you have available.
  • An average size bread yields 1 cup of diced pieces.
  • Use a serrated knife for cutting into the bread with less breakage.
  • Thick bread, such as sourdough, baguette, and ciabatta will require additional bake time.

• Oil – Using olive oil or avocado oil spray are great options for making these croutons for using up every little drop. It’s so easy to waste oil when pouring over. I find the spray convenient in food preps like this one.

• Spices are a personal preference, which is why making your own croutons is awesome. It’s super easy to use your most loved spice, sazon, seasoning, dried herbs and cheeses of your choice.
  • Spice selections should be applied after the oil, this way the spices are able to grab on to the bread.
  • In the recipe card below, I provide a listed guide of the seasonings for different Crouton Flavors.
• Bread crumbs – Old bread means it’s crumbs will be a leftover after slicing. Place crumbs in a little jar or small reusable baggie and date for safekeeping until you make your next milanesas, eggplant parmesana, and holiday stuffing.

Step-By-Step Instructions

How to Make Homemade Croutons

1. Preheat toaster oven to 325 degrees, meanwhile…
2. Cut bread with serrated knife into desired sizes. I like mine 1/2 inch pieces, salad bar style.
3. Place pieces in large enough food pan that you can safely shake them up in once all ingredients are combined.
4. Spray or drizzle oil over top of the croutons, followed by sprinkling all seasonings. 
5. Shake up or turn all pieces to evenly coat. be gentle if using a spoon. 
6. Place on a foil lined tray and place in oven for 10 minutes. Set reminder timer!
7. Turn oven off. remove tray and transfer croutons into tray to cool. let completely cool before covering, bagging, or airtight storage.

A printer-friendly recipe card with instructions is available at the bottom of this post.

Reminder Equipment Tip: For portions larger than 4 cups please make in separate batches in toaster oven. Use sheet pan for the sake of only making once in oven and prevent overcrowding.

Ways To Flip Croutons & Crumbs

Heres a few ideas on how I use up and cook with tasty homemade croutons.

• Cesar Salad
• Cilantro Salad
• Greek Salad
• Green salad with crispy chicken milanesa
• Charcuterie grazing board food
• Panzanella salad
• Topping on soup
• Topping on holiday baked mac and cheese

If you have a favorite way to use croutons, please share with me! Comment down below so the LQC community can also read your rec / flavor tip. Thank you! 🙂

Pro Tips / Receta Notes

Recipe yield: 4 cups baked croutons

Storage: Allow croutons to completely cool before transferring to food safe and airtight storage. I recommend using a clear container for easy spotting on top shelf.

How long will they last: once fresh homemade croutons are baked they are best 7 days on room temp shelf, or 14 days in refrigeration but may lose crispiness if moisture gets to them. Please keep croutons in dry space.

Will I need more? An average store bought crouton pack weighs 5 ounces. A economy pack of croutons weighs 32 ounces.

Please star rate this Crouton Recipe. Your stars help us reach Comida Makers. Thank you!

Equipment

• Serrated knife (recommended)
• toaster or oven
• Aluminum (optional)
• Oven safe sheet pan
• Medium bowl for tossing to coat