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Transform leftover bread into a delicious small batch of homemade croutons in just 15 minutes. Perfect for enhancing salads, soups, and more, these croutons are far superior to store-bought options. Making croutons from scratch is surprisingly easy and yields a tastier result. The packaged croutons you find in grocery stores are often dry and hard, but fresh, homemade croutons are filled with flavor and made with ingredients you know.
Enjoy crispy homemade croutons with any of our single serving salad recipes, including a fresh Caesar Salad, flavorful Italian Chopped Salad, juicy Tomato Salad, or hearty Cobb Salad. They’re also perfect for adding a crunchy topping to a bowl of Tomato Soup.
Why You’ll Love This Crouton Recipe
- Easy to Make: This recipe takes just 15 minutes from start to finish.
- Uses Leftover Bread: A great way to use up any leftover bread you have on hand.
- Healthier: You control the ingredients, making them healthier than store-bought options.
- Versatile: Perfect for salads, soups, or as a snack.
- Customizable: Use your favorite herbs and spices to flavor the croutons.
RELATED: Eight Healthy Single Serving Recipes
Ingredients
If you have any ingredients leftover from this small batch crouton recipe, check out our Leftover Ingredients Recipe Finder.
- Bread: Use any type of bread you have—sourdough, soda bread, French bread, Italian bread, or even dinner rolls. Stale bread works best because it’s easier to cut and crisps up nicely.
- Olive Oil: This helps the bread crisp up and adds flavor. You can substitute with vegetable oil, avocado oil, or melted butter.
- Kosher Salt: Adds essential seasoning. If you don’t have kosher salt, use sea salt or regular table salt.
- Dried Herbs: Use your favorite dried herbs like oregano, thyme, or rosemary. You can also use Italian seasoning for a mix of flavors.
Recipe Variations
This crouton recipe is very versatile. Here are some variations you might like:
- Garlic Croutons: Add minced garlic to the olive oil before tossing with the bread.
- Cheese Croutons: Sprinkle grated Parmesan cheese over the bread before baking.
- Spicy Croutons: Add a pinch of red pepper flakes for a spicy kick.
- Herb Butter Croutons: Use melted herb butter instead of olive oil.
- Balsamic Croutons: Drizzle with a little balsamic vinegar before baking for a tangy twist.
How To Make Croutons
See the recipe box below for ingredient amounts and full recipe instructions.
You can make croutons on the stove or in the oven, and both methods are simple and yield delicious results.
For either method, you can cut the bread into cubes or tear it into pieces. Cubed bread tends to be crunchier, while irregular torn pieces are a bit more delicate. I personally prefer the torn pieces for their texture, but the cubes look more like traditional croutons.
Stovetop croutons are crisp yet slightly chewy, while oven-baked croutons are extra crispy. Choose whichever method you prefer or whichever is more convenient. Below, I’ll provide detailed instructions and photos for both versions.
Stovetop Croutons
- Place the torn or cubed bread into a medium-sized bowl. Pour the oil over the bread, add salt and herbs, and mix well. Taste a piece to check the seasoning and adjust the salt and herbs as needed.
- Heat a dry skillet over medium-high heat until hot. Add the bread to the pan and let it sit for a few minutes until it starts to brown on one side. Stir occasionally and watch closely to prevent burning.
- Once the bread is browned on all sides, transfer it to a paper towel-lined plate to cool.
Oven-Baked Croutons
- Place the bread in a bowl. Add the oil, salt, and dried herbs, and mix well. Taste and adjust the seasonings if needed.
- Spread the bread pieces on a small sheet pan. Bake at 375°F for 8 to 10 minutes, until they are golden brown.
Pro Tip: The older the bread, the quicker it will brown. Keep a close watch on the croutons in the oven and use their color as a guide for doneness.
Expert Tips
- Start Simple: This basic crouton recipe is just a starting point. You can keep it super simple with just olive oil and salt, or get creative with spices you have on hand. Dried basil, dried rosemary, and garlic powder are great options to try.
- Adjust Ingredient Amounts: The recipe lists ingredient amounts for 2 cups of cubed or torn bread. If you have more or less bread, you can easily adjust the ingredient amounts. A general rule of thumb is to use 1 1/2 tablespoons of olive oil for every cup of torn bread.
- Customize the Herbs: Adjust the amount of herbs to your taste. If you like a stronger flavor, add more; if you prefer a subtle hint, use less.
- Watch the Bread Closely: Whether you’re baking or sautéing, keep a close watch on the bread to prevent burning. The older the bread, the quicker it will brown.
- Let Cool Completely: Allow the croutons to cool completely before storing to maintain their crispness.
- Store Properly: Store in an airtight container to keep them fresh and crunchy.
Best Ways To Enjoy Homemade Croutons
- On Salads: Add a handful to your favorite salad for extra texture and flavor.
- In Soups: Sprinkle them on top of soups like creamy tomato soup or vegetable soup for a crunchy contrast.
- With Pasta: Toss them with buttered noodles or your favorite pasta dishes for added crunch.
- As a Snack: Enjoy them as a quick, savory snack on their own.
- With a Smoked Salmon Platter: Serve them alongside smoked salmon for a delightful addition.
Frequently Asked Questions
They can last up to a week when stored in an airtight container.
Absolutely! Flavored bread like garlic bread can add extra taste.
Oregano, thyme, rosemary, garlic powder, and Italian seasoning are great choices.
Yes, you can freeze croutons for later use. To thaw and use them, place the frozen croutons on a baking sheet and heat at 250°F (130°C) until they are thawed and crispy.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this small batch croutons recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you would like additional information on the dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes we use, please visit our Store page.
If you’ve tried these small batch homemade croutons or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Small Batch Homemade Croutons
Equipment
Ingredients
- 2 cups cubed or torn bread
- 3 tablespoons olive oil
- ⅛ teaspoon kosher salt
- ⅛ teaspoon dried herbs (dried basil, rosemary, herbs de Provence, or garlic powder work well)
Instructions
You can make croutons on the stove or in the oven, and both methods are simple and yield delicious results.
Stovetop Croutons
- Place the torn or cubed bread into a medium-sized bowl. Pour the oil over the bread, add salt and herbs, and mix well. Taste a piece to check the seasoning and adjust the salt and herbs as needed.
- Heat a dry skillet over medium-high heat until hot. Add the bread to the pan and let it sit for a few minutes until it starts to brown on one side. Stir occasionally and watch closely to prevent burning.
- Once the bread is browned on all sides, transfer it to a paper towel-lined plate to cool.
Oven-Baked Croutons
- Place the bread in a bowl. Add the oil, salt, and dried herbs, and mix well. Taste and adjust the seasonings if needed.
- Spread the bread pieces on a small sheet pan. Bake at 375°F for 8 to 10 minutes, until they are golden brown.Pro Tip: The older the bread, the quicker it will brown. Keep a close watch on the croutons in the oven and use their color as a guide for doneness.
Notes
- Start Simple: This basic crouton recipe is just a starting point. You can keep it super simple with just olive oil and salt, or get creative with spices you have on hand. Dried basil, dried rosemary, and garlic powder are great options to try.
- Adjust Ingredient Amounts: The recipe lists ingredient amounts for 2 cups of cubed or torn bread. If you have more or less bread, you can easily adjust the ingredient amounts. A general rule of thumb is to use 1 1/2 tablespoons of olive oil for every cup of torn bread.
- Customize the Herbs: Adjust the amount of herbs to your taste. If you like a stronger flavor, add more; if you prefer a subtle hint, use less.
- Watch the Bread Closely: Whether you’re baking or sautéing, keep a close watch on the bread to prevent burning. The older the bread, the quicker it will brown.
- Let Cool Completely: Allow the croutons to cool completely before storing to maintain their crispness.
- Store Properly: Store in an airtight container to keep them fresh and crunchy.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Could corn bread be used?
Yes.
I used ordinary store-bought brown bread which I sliced myself. I used two slices and seasoned the cubes with garlic powder, onion powder, mixed dried herbs and Aromat (a kind of powdered savory seasoning). I baked the croutons in the oven for 8 minutes. It smelled wonderful and tasted great. Super-easy. So different from the hard ready-made, packaged ones one can buy from shops.
I’m so glad you enjoyed the croutons recipe. Thank you for taking the time to let me know.
What temp. Do you set the oven?
By the way, I love your recipes.
Hi Debbie,
375 degrees F. I updated the recipe – thanks so much for catching that!
Have a great week.
Joanie
I love these! What a great idea. Not only are they good on salads but they are great crunchy snack when baked in the oven. I like both versions and am having a good time playing with spices. At the moment I am doing Italian spice croutons but I want to try Mexican spices next! Thanks so much for sharing this great idea!
Hi Wendy,
I’m so happy you like the recipe, thank you so much for taking the time to let me know.
Have a wonderful week.
Joanie
Wendy, Mexican spices sounds good to have with Chili.