Learn how to make croutons for best-ever salads, homemade stuffing and more.
How to Make Croutons
Updated on Dec. 30, 2021
Croutons add the perfect crunch to soups and salads. Master the technique of how to make croutons below, and you’ll be able to make them all the time without a recipe. Just season with a flavorful seasoning blend, bake and enjoy!
Choosing the Right Ingredients
As with any good dish, one of the keys to success is picking the right ingredients. While that usually means the freshest ingredients, for croutons we actually want the opposite. Stale bread makes for great croutons.
If you are lucky enough to have a large loaf of sourdough, French boule or rustic Italian that are a few days old, they’ll work best. However, if you decide to make croutons on a whim, and nothing more than a sandwich loaf is available, not to worry. The croutons will still be very tasty, though maybe not as crunchy.
Just as important is a high-quality olive oil and/or butter. Finally, you’ll need fresh garlic, kosher salt and a little bit of onion powder. Ready? Let’s do this!
Homemade Crouton Recipe
Ingredients
- 1 loaf stale bread (approximately 2 cups bread cubes)
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons butter, melted
- 1 teaspoon onion powder
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Directions
Step 1: Prep your sheet pan
Preheat oven to 375° F. Line a sheet pan with aluminum foil or parchment paper and set aside. (Foil helps with browning.)
Step 2: Season the bread cubes
Cut the bread into large 3/4″ cubes. The cubes should consistent in size for even browning. Place in a large bowl.
Rub minced garlic into cubes. Drizzle the olive oil and melted butter over bread cubes. Then, sprinkle with onion powder, salt and black pepper. Mix up the cubes with your hands to ensure even seasoning.
Step 3: Bake
Spread bread cubes on the prepared sheet pan, ensuring all pieces have space around them for even toasting.
Bake for 7 minutes, then remove from the oven and toss. Bake for another 7-10 minutes until all the cubes are cooked evenly and golden brown. Let cool on the pan.
More Crouton Seasoning Ideas
As mentioned above, once you’ve mastered the technique, it’s easy to play around with seasonings. You can test out some of the following ideas, or create your own!
- Fresh herbs, like rosemary or thyme
- Italian seasoning with a little bit of shredded Parmesan
- Crushed red pepper
- Sesame oil with furikake for an Asian-inspired flavor
How to Use Croutons
You’ll want to use your croutons in every way possible. You’ll want to add croutons to fresh green salads, of course. Caesar salads, for example, are a classic option for homemade croutons. But they can also be used to:
- Add crunch to homemade soups
- Make stuffing from scratch
- Top poached fish or baked chicken (instead of bread crumbs)
- Scramble with eggs, in a twist on matzo brei
Tips for Storage
Though we doubt your croutons will last very long, here are a few tips for proper storage:
- Store croutons in an airtight container or good quality zip-top bags
- Keep in a cool place, away from sunlight
- Keep away from extreme temperatures, including the oven and stovetop
Your homemade croutons should maintain their crispness for up to three days.
Main Dish Salads to Top with Croutons
Pork and Balsamic Strawberry SaladServing this entree salad gives me hope that warmer days aren't too far off. If strawberries aren't in season yet, use thawed frozen in place of fresh. —Laurie Lufkin, Essex, Massachusetts
Like this? Try this 7-day salad meal plan for healthy, nutritious meals.
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Mimi’s Lentil MedleyI made this one summer evening by putting together what I had on hand. My husband gave it his top rating. —Mary Ann Hazen, Rochester Hills, Michigan
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Greek Orzo SaladThis tart, refreshing salad is a big hit in my home. All the tasty toppings—including red onions, tomatoes, olives, feta cheese and a zesty dressing—give it extra interest. —Judy Roberts, Las Vegas, Nevada
Steak SaladThis classic steak salad recipe features a perfectly cooked, well-seasoned steak atop a hearty mix of greens and toppings. It's a nutritious and quick dinner perfect for any night of the week.
Orzo-Tuna Salad with TomatoesStuffed tomatoes provide endless options when you add meat, cheese, rice, veggies – or in this case, orzo. — Jenni Dise, Phoenix, Arizona
Ginger-Cashew Chicken SaladI revamped an Asian-style chicken salad recipe to create this gingery, crunchy salad. Now it’s a huge success when I serve it at ladies luncheons. —Shelly Gramer, Long Beach, California
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Classic Cobb SaladMaking this salad is a lot like putting in a garden. I plant everything in nice, neat sections, just as I do with seedlings. —Patricia Kile, Elizabethtown, Pennsylvania
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Gingered Spaghetti SaladWe love this chilled chicken salad brimming with colorful veggies. Make it meatless by omitting the chicken and tossing in more edamame. —Cindy Heinbaugh, Aurora, Colorado
Veggie Steak SaladThis salad just explodes with flavors. It's easy and quick to prepare, tastes delicious, and is a healthy dinner all on one plate. —Tiffany Martinez, Aliso Viejo, California
Bow Tie & Spinach SaladWith pasta salad, it’s easy to change up ingredients. We like to add grilled chicken and pine nuts, and sometimes we substitute black beans for the garbanzo beans. —Julie Kirkpatrick, Billings, Montana
Tuna Nicoise SaladTuna Nicoise salad is a perfect lunch for a weekend or even to make ahead for the work week. Our recipe is traditional with tuna, tomatoes and beans, but is easily adaptable to suit your tastes.
Pear Chicken Salad with Maple VinaigretteClassic pear salad gets an innovative makeover with chicken and maple vinaigrette. We like to serve it over crisp romaine for a refreshing experience. —Chrysa Duran, Cambridge, Minnesota
Chicken Salad with GrapesBored with the usual turkey sandwich? This easy chicken salad with grapes recipe is anything but boring! Shredded rotisserie chicken is dressed in a creamy dressing and tossed with juicy grapes, crunchy celery and chopped pecans.
Grilled Peach, Rice & Arugula SaladThis hearty salad was created when I needed to clear out some leftovers from the fridge—and it became an instant hit! The grilled peaches are the ultimate "tastes like summer" salad booster. —Lauren Wyler, Dripping Springs, Texas
Southwest Shredded Pork SaladThis knockout shredded pork makes a healthy, delicious and hearty salad with black beans, corn, cotija cheese and plenty of fresh greens. —Mary Shivers, Ada, Oklahoma
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Warm Rice & Pintos SaladDuring my undergrad years, my roommate taught me how to cook vegetarian dishes like brown rice with pintos. It's so versatile; you can turn it into a wrap or casserole. —Natalie Van Apeldoorn, Vancouver, British Columbia
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Twisted Eggs Benedict SaladSalad for breakfast? Absolutely. You can prep everything except the dressing and chill it overnight. In the morning, dress the salad and poach the eggs. —Noelle Myers, Grand Forks, North Dakota
Shrimp Avocado SaladShrimp avocado salad mixes tender shellfish with fresh vegetables for a cool, protein-filled lunch or easy light dinner.
Mediterranean Bulgur BowlYou can also transform this tasty bowl into an Italian version with mozzarella, pesto, tomatoes, spinach and basil. —Renata Smith, Brookline, Massachusetts
Ham & Mandarin SaladI created this salad at the request of all the men in our house. They asked for something tangy, sweet, spicy and manly. This fit the bill. —Patricia Swart, Galloway, New Jersey
Strawberry-Blue Cheese Steak SaladAt lunch one day, a friend told me about a steak salad she'd had at a party. It sounded so fantastic I had to try it for myself. My family would eat it nonstop if we could. Can't seem to get enough of that tangy dressing! —Alma Winberry, Great Falls, Montana
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Quinoa Chickpea SaladDiscover how easy it is to create this nutritious and flavorful quinoa chickpea salad. Packed with nutritious ingredients, it's pretty much designed to be a minimal-effort weeknight meal.
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Skinny Cobb SaladThis skinny version of Cobb salad has all the taste and creaminess with half the fat and calories. You can skip the coleslaw mix and use all lettuce, but I like the crunch you get with cabbage. —Taylor Kiser, Brandon, Florida
Asparagus Nicoise SaladI’ve used my Nicoise as an appetizer or a main-dish salad, and it’s a winner every time I put it on the table. Here’s to a colorful, make-ahead salad! —Jan Meyer, St. Paul, Minnesota
Chicken Nicoise SaladThis salad makes it easy to eat what’s good for you. It’s versatile, so you can use asparagus in place of green beans and salmon instead of tuna, or add garden tomatoes. And if you follow the keto diet, you'll be happy to know this is a keto chicken salad. —Nick Monfre, Oak Ridge, New Jersey
Orange Chicken Spinach SaladFor a salad with refreshing color and crunch, we toss chicken and spinach with mandarin oranges and red onion, then splash everything with a tangy vinaigrette. —Jean Murawski, Grosse Pointe Park, Michigan
Vietnamese Noodle Salad with PorkEnjoy this Vietnamese noodle salad with pork, combining crisp vegetables, fresh herbs and tender pork in a bright lime dressing for a light, refreshing meal.
Summer Splash Chicken SaladWhen it’s too hot to eat inside, I head out to the patio. Shred some rotisserie chicken and toss with mango, watermelon and grapes for an ooh-ahh healthy chicken salad. —Barbara Spitzer, Lodi, California
Strawberry-Turkey Spinach SaladThis light, refreshing salad is a true showstopper, visually and nutritionally, with fresh strawberries and yellow pepper strips tossed with fresh baby spinach. Serve with warm whole wheat rolls or flax or bran muffins. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin
Tropical Fusion Salad with Spicy Tortilla RibbonsFresh fruits and veggies pair up for a fantastic summer salad that's savory, sweet and spicy all at once. Make the tortilla strips with your pizza cutter—so easy! —Jennifer Fisher, Austin, Texas
