Let’s be honest—store-bought croutons taste like cardboard pretending to be crunchy. Once I started making my own homemade croutons, I couldn’t go back. And now? I actively look for excuses to sprinkle these crispy bread cubes on everything: Caesar salads, butternut squash soup, casseroles… even snack bowls. (Yes, I said snack bowls.)
These seasoned croutons are golden, crunchy, and made from pantry staples like sourdough, olive oil, and a few dried herbs. Choose your method—oven-baked or skillet-fried—then pick one of six flavor-packed variations like Garlic Herb, Parmesan Black Pepper, or Ranch-Style.
Bonus: it’s the best way to use up leftover bread and avoid food waste. These make the perfect salad topper, soup garnish, or even a breadcrumb alternative.
Why These Croutons Are a Salad’s Best Friend
Here’s why you might find yourself making a second batch before the first one cools:
- Snack-Worthy – No salad? No problem. These double as crunchy little bites of joy.
- Ridiculously Easy – Toss, bake (or skillet-fry), and boom—done in under 20 minutes.
- Flavor Bombs – From smoky paprika to zesty lemon pepper, these aren’t your basic bread cubes.
- Use Up That Bread – Slightly stale loaf? These croutons were born for that role.
Best Bread for Homemade Croutons (and How to Use Up Leftovers)
You don’t need anything fancy—just bread that holds up. This is one of my favorite leftover bread recipes because it gives new life to day-old loaves. I used a bistro sourdough loaf because it has that perfect chewiness before crisping up like a dream.
Use what you’ve got: French bread, sourdough, or even regular sandwich bread will all work. Bonus points if it’s slightly dry—it toasts up even better.
I often cube up the ends of loaves after prepping something like Six Mason Jar Salad Recipes to cut down on waste.
The Base Recipe for Homemade Croutons
All six flavors start with this simple base:
- 4 cups cubed bread
- 3 Tbsp olive oil or melted butter
- ½ tsp salt
- ¼ tsp black pepper
- Plus a few more seasonings (see all the flavors below)
Toss it all together, bake or toast until golden. That’s it—crispy, flavorful croutons in minutes.
How to Make Croutons (Baked or Skillet Method)
You can make these two ways depending on your energy level and how fast you want them in your mouth.
Baked Method (hands-off and crispy)
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Toss 4 cups cubed bread with 3 Tbsp olive oil or melted butter, ½ tsp salt, ¼ tsp pepper, and any flavor add-ins.
- Spread evenly on the sheet.
- Bake for 12–18 minutes, tossing halfway. Cool before devouring.
Skillet Method (quick and golden)
- Heat a large skillet over medium heat.
- Add oil or butter, then your bread cubes + seasonings.
- Stir frequently for 7–10 minutes, until golden on all sides.
- Let them cool before sneaking a handful.
6 Crouton Flavors You’ll Want to Sprinkle on Everything
Each flavor starts with the base recipe: 4 cups cubed bread, 3 Tbsp olive oil or melted butter, ½ tsp salt, and ¼ tsp ground black pepper. Then we zhuzh it up:
1. Italian Cheese Croutons
If garlic bread and croutons teamed up, this would be their delicious masterpiece. Cheesy, herby, and totally irresistible—these taste like little bites of lasagna topping.
- 4 cups cubed bread
- 3 Tbsp olive oil or melted butter
- ¼ cup shredded mozzarella or fresh parmesan
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp garlic powder
- ¼ tsp ground black pepper
- Prep Time: 10 min | Cook Time: 12–18 min
- Ready to cook? Click here to head to the oven and skillet method.
- Best recipes to serve with: Great on Caesar salads, Italian soups, pasta bakes, or crushed into meatballs or crumbled to coat chicken cutlets.
- Try them on this Italian Meatball Soup or Italian Pasta Salad.
2. Ranch-Style Croutons
These taste like your favorite ranch chips—but classier. Bold, tangy, and full of herby goodness, they’re dangerously snackable.
- 4 cups cubed bread
- 3 Tbsp olive oil or melted butter
- 1 Tbsp ranch seasoning mix
- ½ tsp dried dill
- ½ tsp dried chives
- ½ tsp salt
- ¼ tsp ground black pepper
- Prep Time: 10 min | Cook Time: 12–18 min
- Best recipes to serve with: Sprinkle on Cobb salads, dunk into creamy dips, or crush into ranch-flavored coating for baked chicken.
- Ready to cook? Click here to head to the oven and skillet method.
- Perfect for my Ranch Taco Chicken Salad or Burger Salad Bowl.
3. Lemon Pepper Croutons
Zesty, punchy, and full of personality—these add brightness to just about everything. Think lemon pepper chicken… but crispy and cube-shaped.
- 4 cups cubed bread
- 3 Tbsp olive oil or melted butter
- ½ Tbsp lemon zest
- ½ tsp black pepper
- ½ tsp garlic salt
- Prep Time: 10 min | Cook Time: 12–18 min
- Ready to cook? Click here to head to the oven and skillet method.
- Best recipes to serve with: Delicious in Greek salads, lemony soups, or crushed onto fish or roasted veggies for extra zing.
- Try them with this light and fresh Strawberry Spinach Salad or Zucchini Soup.
4. Smoky Paprika Croutons
Smoky, savory, and just a little spicy—these are the rebel of the crouton crew. They’re basically barbecue in bite-sized form.
- 4 cups cubed bread
- 3 Tbsp olive oil or melted butter
- 1 tsp smoked paprika
- ½ tsp salt
- ¼ tsp ground black pepper
- ¼ tsp onion powder
- ⅛ tsp chili powder (optional)
- Prep Time: 10 min | Cook Time: 12–18 min
- Ready to cook? Click here to head to the oven and skillet method.
- Best recipes to serve with: Add to taco salads, creamy soups, cheesy casseroles, or crush into taco meat or chili.
- Serve on top of my Taco Casserole or Chicken Taco Soup.
5. Parmesan Black Pepper Croutons
Classic, sharp, and perfect for a Caesar moment. The parmesan crisps up into golden little bits that make everything taste fancier.
- 4 cups cubed bread
- 3 Tbsp olive oil or melted butter
- ¼ cup grated parmesan
- ½ tsp freshly cracked black pepper
- ½ tsp salt
- Prep Time: 10 min | Cook Time: 12–18 min
- Ready to cook? Click here to head to the oven and skillet method.
- Best recipes to serve with: Toss on Caesar salads, tomato soup, mac and cheese bakes, or crumble onto garlic mashed potatoes.
- These pair beautifully with Classic Tomato Soup or Hidden Veggie Mac and Cheese.
6. Garlic Herb Croutons
This is your everyday go-to. Familiar, flavorful, and the one you’ll make on repeat. They’re like garlic toast, but crispier—and way more fun.
- 4 cups cubed bread
- 3 Tbsp olive oil or melted butter
- ½ tsp garlic powder
- ½ tsp dried parsley
- ½ tsp salt
- ¼ tsp dried oregano
- ¼ tsp ground black pepper
- Prep Time: 10 min | Cook Time: 12–18 min
- Ready to cook? Click here to head to the oven and skillet method.
- Best recipes to serve with: Sprinkle over any salad, swirl into chicken noodle soup, top casseroles, or crush into breadcrumbs for burgers or homemade meatballs.
- Great on my Vegetable Soup or Meatloaf Recipes.
These six crouton flavor ideas make it easy to switch things up and match whatever you’re serving—soups, salads, casseroles, or even as a crunchy snack.
Tips for Crouton Success (aka No Sad Soggy Cubes)
- Cube it evenly – Aim for ½–1-inch pieces so they bake or fry at the same speed. Personally, I like making my croutons a little on the larger side, but the choice is yours.
- Don’t drown the bread in oil – Just enough oil to coat, not soak.
- Let them cool – The croutons will crisp up more as they cool (if you can wait).
- Store in an airtight container – They’ll stay fresh for about a week… if they last that long.
How to Use These Croutons (Besides Eating Them Straight)
Sure, they’re great on salads. But homemade croutons can do so much more:
- On soups: Sprinkle over creamy tomato, French onion, or anything that needs crunch therapy.
- On salads: Caesar, Greek, Cobb—if it has lettuce, it wants croutons.
- Topping for casseroles: Way more flavor and texture than boring breadcrumbs.
- In scrambled eggs: Yup. Toss in a handful for crispy breakfast magic.
- For breading proteins: Use crushed croutons to coat chicken, fish, or pork chops for next-level crisp.
- As a snack: No judgment. Just grab a handful and live your best snack-life.
- Make breadcrumbs: You can also crush croutons into breadcrumbs and use them in meatloaf, meatballs, or casseroles. It’s an easy way to add flavor and crunch without reaching for store-bought breadcrumbs.
Need inspiration? Try them with a Creamy Chicken Pasta Salad, Kale Quinoa Chickpea Salad, or Mushroom Soup—the crunch makes everything better.
How to Store Homemade Croutons
Homemade croutons are also a smart way to repurpose stale bread, making them a go-to solution for budget-friendly, zero-waste cooking.
- Room Temp: Let croutons cool completely, then store in an airtight container at room temperature for up to 1 week. Keep them dry—no fridge needed.
- To Freeze: Place cooled croutons in a zip-top freezer bag and freeze for up to 3 months. Re-crisp frozen croutons in a 300°F oven for 5–8 minutes before using.
- Lost their crunch? Toss them in a dry skillet or warm oven for a quick refresh.
I even make extra croutons when prepping meals like Unstuffed Bell Pepper Casserole or Chicken Bolognese and store the extras for easy weeknight toppers.
Save this crouton recipe collection on Pinterest using the image below! ⬇️ ⬇️
FAQs
Yes! Gluten-free bread works great—just make sure it’s slightly dry so it toasts evenly.
Absolutely. Store in a freezer-safe bag for up to 3 months. Reheat at 300°F for 5–8 minutes to crisp them up again.
Not necessarily—but day-old or slightly dry bread makes the best croutons because it holds its shape while crisping.
Have A Question?
- Tried this recipe? Leave a star rating and comment below—I’d love to hear how it turned out!
- Got a question? Ask in the comments—I’m happy to help.
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Homemade Croutons (Base Recipe + 6 Flavor Variations)
Ingredients
Base Crouton Recipe (for all variations)
- 4 cups cubed bread - about ½–1-inch pieces
- 3 Tbsp olive oil or melted butter
- ½ tsp salt
- ¼ tsp ground black pepper
Italian Cheese Croutons
- 1 tsp Italian seasoning
- ¼ cup shredded mozzarella or grated parmesan
- ¼ tsp garlic powder
Ranch-Style Croutons
- 1 Tbsp ranch seasoning mix
- ½ tsp dried dill
- ½ tsp dried chives
Lemon Pepper Croutons (skip salt + pepper from base)
- ½ Tbsp lemon zest
- ½ tsp cracked black pepper
- ½ tsp garlic salt
Smoky Paprika Croutons
- 1 tsp smoked paprika
- ¼ tsp onion powder
- ⅛ tsp chili powder - optional
Parmesan Black Pepper Croutons (skip black pepper from base)
- ¼ cup grated parmesan
- ½ tsp freshly cracked black pepper
Garlic Herb Croutons
- ½ tsp garlic powder
- ½ tsp dried parsley
- ¼ tsp dried oregano
Instructions
Oven Method:
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Add bread cubes to a large bowl. Drizzle with olive oil or melted butter.
- Add flavor variation ingredients of your choice, plus salt and pepper (unless otherwise noted). Toss until evenly coated.
- Spread in a single layer on the baking sheet.
- Bake for 12–18 minutes, tossing halfway, until golden brown and crispy.
- Cool completely before storing or serving.
Skillet Method:
- Heat a large skillet over medium heat.
- Add olive oil or butter, then the bread cubes.
- Sprinkle in flavor variation seasonings, plus salt and pepper (unless otherwise noted).
- Toss frequently, cooking for 7–10 minutes until golden and crisp on all sides.
- Cool completely before storing or serving.
Recipe Notes:
- Day-old bread works best—French, sourdough, or sandwich bread all work.
- Use just enough oil or butter to coat—don’t soak the bread.
- Bake time varies—check at 12 minutes and flip halfway.
- Let croutons cool completely to crisp up fully.
- Store in an airtight container for 1 week or freeze for 3 months.
- Choose one flavor variation to mix into the base.
- Use on salads, soups, casseroles, eggs, or crush into breadcrumbs for meatballs or breaded chicken.
The nutritional information provided is an estimate and is per serving.
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