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a green bowl containing a small batch of homemade croutons.
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5 from 3 votes

Small Batch Homemade Croutons

Turn leftover bread into delicious homemade croutons in 15 minutes with our easy recipes for stovetop and oven-baked versions. Perfect for salads and soups, and much tastier than store-bought!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: American
Diet: Low Lactose, Vegetarian
Keyword: bread, croutons, homemade croutons, leftover bread, salads
Servings: 2 cups
Author: Joanie Zisk

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)
US - Metric

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.
      bread mixed with olive oil in a bowl.
    • 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.
      bread mixed with olive oil in a bowl.
    • 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.
      pieces of olive oil soaked bread on a baking sheet

    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

    Serving: 1cup | Calories: 276kcal | Carbohydrates: 20g | Fat: 22g | Saturated Fat: 3g | Sodium: 244mg | Iron: 1mg

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