The Best Way to Make Crunchy Homemade Croutons
Choose the right cut and bake level
For croutons that stay crunchy in soup, cut smaller cubes and bake until dry throughout. For a salad topping with a softer center, use larger cubes and pull them when the edges are golden but the middle still has a little give. If the bread is fresh, give the cubes more time to dry before adding much oil; stale bread absorbs less oil and crisps more quickly. If you are using several kinds of bread, cut them to similar sizes and check the pan early because lighter breads may brown sooner.
To make a larger batch, use two sheet pans and rotate them halfway through baking. Avoid putting one pan directly above the other if your oven browns unevenly. Let the croutons cool completely before transferring them to storage. If you season with cheese, add it while they are still warm so it adheres, but do not put the cheese on before baking if it tends to burn in your oven.
Serving ideas
Use croutons to add crunch to tomato soup, creamy vegetable soup, Caesar salad, or roasted vegetables. For a quick panzanella-style salad, let them soften slightly in tomato juices and dressing before serving. If they become too stale to eat as croutons, pulse them into breadcrumbs and use them as a topping for casseroles or baked pasta.
Homemade croutons are a simple way to use bread that has gone a little stale. The best ones are crisp all the way through, not browned outside and chewy inside. Cut the bread into even cubes, coat them lightly with oil, and bake at a moderate temperature until dry and golden. Let them cool fully before storing.
Ingredients
- 4 cups day-old bread, cut into ¾-inch cubes
- 2 tablespoons olive oil or melted butter
- ¼ teaspoon kosher salt
- ½ teaspoon garlic powder or dried herbs, optional
- 2 tablespoons grated Parmesan, optional
How to make crunchy croutons
- Heat the oven to 350°F. Line a sheet pan with parchment if desired. A moderate oven dries the centers before the edges get too dark.
- Cut the bread evenly. Use a serrated knife to make cubes close to the same size. Smaller cubes crisp faster; larger cubes take longer and stay more substantial inside.
- Toss with just enough oil. Drizzle oil over the bread and toss with your hands until lightly coated. If the cubes look shiny or feel greasy, you have added too much. Season with salt and dry spices.
- Spread in one layer. Give the cubes room so hot air can circulate. Bake for 12 to 20 minutes, turning once halfway through. Timing depends on bread freshness and cube size.
- Check the centers. Remove when the croutons are golden and feel dry. They crisp more as they cool, so do not wait for them to become dark brown.
- Cool completely. Spread on a rack or leave on the pan until cool. Add grated cheese after baking while still warm, if using.
Best bread to use
Sourdough, French bread, country loaves, and whole-grain bread all work. Day-old bread is easier to cut and needs less drying. Fresh bread can still be used; leave the cubes uncovered for 20 minutes before baking or extend the bake slightly. Very soft sandwich bread makes lighter, delicate croutons, while sturdy loaves make bigger crunchy pieces.
Flavor ideas
Try Italian herbs, smoked paprika, black pepper, or lemon zest. For Caesar-style croutons, add garlic and Parmesan. Keep fresh herbs and delicate grated cheese for after baking so they do not burn. You can also use a small amount of melted butter, but a mix of butter and oil browns more evenly.
Storage and reheating
Store completely cooled croutons in an airtight container at room temperature for up to about a week. If they soften, spread them on a sheet pan and bake at 300°F for a few minutes, then cool again. Do not seal them while warm; trapped steam makes them chewy.
Quick questions
Can I make them in a skillet? Yes; cook over medium-low heat, stirring often, until dry and golden. Can I freeze croutons? Yes, freeze in a sealed bag and refresh in the oven. Why are mine chewy? They may need more time to dry, or they were stored before cooling.
Cut even cubes, use a light hand with oil, and let the croutons cool uncovered. You will have an easy crunchy topping for salads, soups, and roasted vegetables whenever a loaf is past its prime.
