Crispy Bread Croutons
Golden, crunchy homemade bread croutons made with olive oil, garlic, and dried herbs. Ready in about 20 minutes and perfect for salads, soups, or snacking.
Equipment
- Large mixing bowl
- Sharp knife or bread knife
- cutting board
- Rimmed baking sheet
- Parchment paper or silicone baking mat (optional)
- Measuring cups and spoons
- Spatula or wooden spoon
Ingredients
- 6 cups stale bread cubed (about 3/4 to 1 inch; French, sourdough, Italian, ciabatta, etc.)
- 1/3 cup olive oil or melted butter
- 3 cloves garlic minced (use 2–3 cloves to taste)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried herbs Italian seasoning, oregano, or thyme
- 1/4 cup Parmesan cheese optional, grated
Instructions
- Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment or a baking mat if desired.
- Cut bread into 3/4- to 1-inch cubes (day-old or slightly stale bread crisps best). Add cubes to a large mixing bowl.
- Drizzle the olive oil over the bread. Add minced garlic, salt, black pepper, and dried herbs. Toss well until every cube is lightly coated. (Add Parmesan now if using.)
- Spread bread cubes in a single layer on the baking sheet—don’t pile them up or they’ll steam instead of crisp.
- Bake for 10–15 minutes, stirring once halfway through, until golden brown and crisp. Watch closely near the end so they don’t burn.
- Cool completely on the baking sheet (they crisp up more as they cool). Use right away or store once fully cooled.
Notes
Storage: keep completely cooled croutons in an airtight container at room temperature up to 2 weeks. To freeze, store in a freezer bag up to 3 months; thaw 10–15 minutes at room temp and refresh in a 300°F (150°C) oven for 3–5 minutes if needed. For spicy croutons, add a pinch of red pepper flakes.
Nutrition
Calories: 140kcal | Protein: 3g | Saturated Fat: 1g | Sodium: 220mg