The Quick Guide To: Homemade Croutons

Making croutons at home is not a difficult thing to do. It’s just one of those things many people don’t think to do. It’s the perfect way to use up leftover bread before it goes bad. Once you realize how easy it is, it will quickly become a habit.

One of the benefits of making croutons at home is using whatever type of bread you want or have lying around. You can season them any way you like and they only take 15 minutes to make.  Even if it’s not enough bread to serve with your next meal, most of the time it’s enough to bake a fresh batch of croutons. Here’s how it goes:

Preheat the oven to 425 degrees.

The prepping process is short and sweet, so you want to make sure that the oven is ready to go!

Pick your bread.

Ciabatta Bread

Today I’m going to be using one of my favorites–Ciabatta bread.

Note: You can use just about any type you want as long as the bread has enough density to absorb the olive oil (or butter) without becoming too soggy.

Cut the bread into cubes.


The cubes don’t have to be perfect but try to make them as even as possible. That way you’re not left with small, burnt pieces and large, soft pieces.

Lay out the bread on a sheet pan and season.


Drizzle a good amount of olive oil over the bread. Don’t go crazy! But you do want each piece to have some olive oil on it.

For this batch of croutons, I used a simple seasoning mix of:

  • Black pepper
  • Granulated garlic
  • A little bit of seasoning salt

Note: You can customize the seasoning however you wish. Some of my favorite recommendations are olive oil with–[rosemary], [basil and oregano], [garlic and parmesan], [thyme], [salt and vinegar]–or just butter with some shredded asiago cheese. Use your imagination!

Put them in the oven and bake for about 10 minutes.

Depending on the bread you use, it could take less time or it could take more time. Keep an eye on them. You don’t want the croutons to burn, but you also don’t want them to be undercooked.

Take them out when they are golden brown and crispy to the touch. 

Homemade Croutons

Let the croutons fully cool before bagging them.


Once cooled, you can store them in a ziplock bag.

And that’s how it’s done.

Now you have fresh croutons for the whole week!


Whether they are for salads, soups, or even just a snack, you won’t regret making your own croutons at home.

In my next post, I will show you a completely different use for homemade croutons that will surely make you want to try it out for yourself.

Until then, take care.



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