- Bread | gluten-free | How-To's | Salad
How to Make Homemade Croutons
For me it’s the little things that stand out to make a recipe pop, like these homemade croutons. Every time I toss these bad boys into a salad or soup, I always get compliments on how amazing the croutons are. Yes, something so simple as homemade croutons can make a recipe go from great to outstanding! They truly beat out any store-bought variety, and are a great way to use up any leftover bread you have lying around.
Homemade croutons take roughly 15 minutes to make from start to finish, and require 4 simple pantry ingredients that I know most of have in your house; bread, salt, pepper and olive oil, so there are no excuses for not making a batch up.
My kids get super excited when I make these up. Seriously, I find my kids sneaking into the kitchen and stealing hot croutons off the baking sheet and devouring them. They love them so much that sometimes I make up a batch for them to snack on. I know, you’re scratching your head and thinking to yourselves, “croutons as a snack?”
How to Make Homemade Croutons
- 2-3 slices sourdough or bread of choice, cut into 1/2 inch cubes, I also love making Gluten-free croutons using Young Kobra’s GF Buckwheat Sourdough
- 5-6 teaspoons extra-virgin olive oil – the amount of olive oil you use depends on the size and thickness of your bread cubes, sometimes I use 7 teaspoons if I have super thick bread
- 1/4 teaspoon sea salt
- pinch of freshly ground pepper
- 1-2 cloves garlic, minced – you can omit this if using the croutons for a soup
Pre-heat the oven to 425 degrees.
I love this below bread from Della Fattoria. If you live in Marin, you can find this bread at Whole Foods or you can even visit their cafe in Petaluma! I haven’t done that yet, but it’s on my to-do list!
Slice your bread into 2-3 thick slices. It’s really up to you on how thick you want the slices of bread! We like our croutons big, so we slice them pretty thick. Make sure to keep the crust on, as it adds so much flavor and texture to the croutons.
Cut the slices into 1/2-inch cubes. This is really personal preference, you can cut the cubes as big or small as you want, just make sure they are roughly even-sized.
In a medium bowl, add the 5-6 teaspoons olive oil, salt, pepper, and minced garlic, stir to combine. You can omit the garlic if making croutons for soup.
If you’re using thicker sliced bread like I used, then 6-7 teaspoons of olive oil is perfect. You want to make sure that the bread cubes are all evenly covered with the olive oil mixture.
Toss in the bread cubes and mix with your hands to combine. Make sure to get all of the bread cubes evenly coated with the olive oil mixture.
Spread the bread cubes in a single layer on a rimmed baking sheet.
Set your timer and bake the croutons for 7 minutes, and then check the croutons, if the bottoms are browned, then flip over the croutons and bake for another 4-5 minutes, or until the croutons are browned and crisp to your liking.
NOTE: If you’re using a thinner bread, like a sliced sandwich bread, then check your croutons at the 5-minute mark, as sliced sandwich bread cooks much quicker than a loaf bread.
Let the croutons cool on the baking sheet for a bit. Watch out for sneaky kids, as my kids always sneak into the kitchen and steal a crouton or two as they’re cooling off.
Storing the croutons: The croutons will stay fresh in a sealed container on the counter, for about 2-3 days.
Top them on your favorite soup, or toss them into any salad.
These croutons make my kid friendly caesar salad the bomb, especially when I’ve used minced garlic in the olive oil mixture.
I love them topped on my heirloom tomato gazpacho as well as my…
We abs love them topped on my vegan roasted red pepper and tomato soup.
How to Make Homemade Croutons
2
minutes12-14
minutesFor me it's the little things that stand out to make a recipe pop, like these homemade croutons. Every time I toss these bad boys into a salad or soup, I always get compliments on how amazing the croutons are. Something so simple as homemade croutons can make a recipe go from great to outstanding! These croutons take 15 minutes to make from start to finish and are a great way to use up old bread.
Ingredients
2-3 slices sourdough or bread of choice, cut into 1/2 inch cubes, I also love making Gluten-free croutons using Young Kobra's GF Buckwheat Sourdough
5-6 teaspoons extra-virgin olive oil – the amount of olive oil you use depends on the size and thickness of your bread cubes, sometimes I use 7 teaspoons if I have super thick bread
¼ teaspoon sea salt
pinch of freshly ground pepper
1-2 cloves garlic, minced, if you're making these for soup, you can omit the garlic
Directions
Pre-heat the oven to 425 degrees.
Slice your bread into 2-3 thick slices. It’s really up to you on how thick you want the slices of bread! We like our croutons big, so we slice them pretty thick. Make sure to keep the crust on, as it adds so much flavor and texture to the croutons.
Cut the slices into ½-inch cubes. This is really personal preference, you can cut the cubes as big or small as you want, just make sure they are roughly even-sized.
In a medium bowl, add the 5-6 teaspoons olive oil, salt, pepper and minced garlic, stir to combine. If you're using thicker sliced bread like I used, then 6-7 teaspoons of olive oil is perfect. You want to make sure that the bread cubes are all evenly covered with the olive oil mixture.
Toss in the bread cubes and mix with your hands to combine. Make sure to get all of the bread cubes evenly coated with the olive oil mixture.
Spread the bread cubes in a single layer on a rimmed baking sheet.
Set your timer and bake the croutons for 7 minutes, and then check the croutons, if the bottoms are browned, then flip over the croutons and bake for another 4-5 minutes, or until the croutons are browned and crisp to your liking.
NOTE: If you're using a thinner bread, like a sliced sandwich bread, then check your croutons at the 5-minute mark, as sliced sandwich bread cooks much quicker than a loaf bread.
Let the croutons cool on the baking sheet for a bit.
Top them on your favorite soup, or toss them into any salad.
Storing the croutons: The croutons will stay fresh in a sealed container on the counter, for about 2-3 days.
Notes:
- See my above post on my favorite recipes to pair these croutons with.
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I’ve been making my croutons in the toaster oven. Summer LA heat and the hot oven don’t mix well! 😉 Snacking croutons rock!!!
Hi Kathy! Yes, I’m sure if it’s hot up here, then its gotta be hotter down there. Toaster oven is the way to go! I was actually in LA 2 weekends ago and it was gorgeous. We went surfing and I didn’t need my wetsuit 🙂 xoxo, Jacquelyn
It’s true that the little things definitely elevate a recipe. I ran out of packaged breadcrumbs a while ago, so I made some and the recipe I was making was more delicious than usual. If you go to the Della Fattoria cafe, get a piece of foccaccia – so good!
Hi Margot! I know, it’s really the little things that can make a recipe go from good to great. A reader just told me to add rosemary to the croutons next time, so I’m totally going to do that! So cool to hear that you visited the cafe. I may take the kids there next week to check it out and we will be sure to try the focaccia! Thanks for the suggestion!
Have a great night Margot! xoxo, Jacquelyn