Homemade Croutons

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Crispy, crunchy, savory croutons have been a favorite topping for salads and soups for ages.  And for flavor, texture and freshness absolutely nothing beats homemade!  This homemade croutons recipe is quick and simple to make and lends itself to creating a ton of different flavor profiles from all around the world (see a few suggestions below) to add deliciously crunchy variety to your meals!

Croutons in one form or another have been eaten for literally centuries, going back to the earliest Middle Ages where people used stale bread to dip in soups.  Fast forward to the late 16th century and the term appears in French print for the first time – croûte, which is French for “crust”.  By the early 18th century they’ve made their way to the English dictionaries and in the 19th century recipes for croutons appear throughout American cookbooks.  Their popularity has remained such that in February of 2015, Rothbury Farms in Michigan (manufacturers of commercially-sold croutons), declared that from that year henceforth and forever, May 13 would be recognized as National Crouton Day throughout the U.S..  So make a special batch on May 13th but don’t limit it to that day only – homemade croutons are too delicious NOT to enjoy on a regular basis!

How to Make Croutons

There are a few methods you can use to make croutons: pan-fried, air-fried, and baked in the oven.  I like the hands-free simplicity of the oven method but I also like it because 1) you can make a more substantial batch in one go if you’d like to store extra to have on hand and 2) the oven method, because of the air circulation, produces a crispy result that goes through the entire center of the crouton.  So we’re using the oven method for this homemade croutons recipe to get more of that satisfying “crunch”.

Flavor Variations for Homemade Croutons 

Homemade croutons are yummy on their own with no seasonings other than baked with olive oil or butter and salt.  You can create any number of flavor profiles depending on what you’re serving them with for some tasty variations.  Omit the garlic, oregano, basil and Parmesan called or in the recipe below and simply toss the bread cubes with olive oil/butter and the seasoning of choice. Here are just a few seasonings you can use:

• Seasoned Salt
• Greek Seasoning
• Creole Seasoning
• Old Bay Seasoning
• Poultry Seasoning
• Lemon Pepper Seasoning
• Garam Masala
• Za’atar

How to Use Croutons

Croutons are a great way to add texture and flavor not just to salads but to a variety of foods.  Here are a few ways to use croutons:

• Salads:  This one’s a given.  Sprinkle them on top of your salads for a satisfying crunch and an extra layer of flavor. They work well with green salads, Caesar salads, and other vegetable-based salads.
• Soups:  Use them to garnish your soups, for example Creamy Tomato Soup, Cream of Celery Soup, Creamy Cabbage and Kielbasa Soup, Zuppa Toscana, or Curried Butternut Squash Soup.  Just place a handful of croutons on top of your soup before serving.
• Stuffing: Use your homemade croutons to make your traditional Thanksgiving stuffing.
• Crunchy Coating:  Crushed croutons can be used as a coating for baked or fried chicken and fish as a tasty alternative to breadcrumbs.  Dip the chicken or fish in egg and then dredge it in the crushed croutons before baking or frying.
• Casseroles: Croutons can be used in casseroles to add a crispy contrast to the soft ingredients inside. You can layer them on top of the casserole before baking.
• Dips and Spreads:  Instead of dicing the bread, cut it into strips and then use the crouton strips as dippers for various dips and spreads, like hummus, baba ganoush, pimento cheese, guacamole, or spinach and artichoke dip.
• Snacking:  Just pop them straight into your mouth as a tasty, crunchy snack!

How to Store Homemade Croutons

Homemade croutons should be stored in an airtight container in the refrigerator.   How long do homemade croutons last?  It depends on the ingredients you’re using.  If you’re using fresh garlic and herbs the croutons will keep for up to a week.  If you’re using only dried herbs and spices they will keep for up to two weeks.  

Fresh garlic tastes worlds better than garlic powder, there really just is no comparison.  But garlic burns easily, turning bitter, and so we’re instead infusing the oil with the garlic and then discarding the garlic.

• Preheat the oven to 350° F.
• Heat the oil, garlic, dried oregano and dried basil in a small saucepan over medium heat and simmer until the garlic is very fragrant, about 5 minutes, being careful not to let the garlic burn.  Discard the garlic and stir in the salt and pepper.
• Place the bread cubes in a large mixing bowl and pour the seasoned oil over them, tossing them to ensure they are evenly coated.  Add the Parmesan cheese and toss to evenly coat.
• Spread the bread cubes out in a single layer on a large baking sheet lined with parchment paper.  Bake for 15-20 minutes or until the croutons have turned golden, stirring them halfway into baking.  Let the cool completely.

Use immediately or store them in an airtight container in the fridge where they will keep for up to a week.  Note: If you’re opting for one of the dry seasoning options mentioned in the blog post (in other words, not using fresh garlic or fresh parsley), the croutons will keep for up to 2 weeks.

Enjoy!