How To Make Homemade Croutons
Homemade croutons are delicious. I had a roommate that used to make them but hadn’t ever done it myself till recently and now I’m a die-hard fan. They don’t take much effort and are super quick to do. They don’t have the preservatives that store-bought ones have and a lot less sodium too.
My 3-year-old is obsessed with these. She calls them “crunchies” and could eat half a loaf of bread’s worth of them. I’m not kidding when I say she cried at the pantry when I told her she couldn’t have more because I was saving them for something.
These are great salad toppers or tomato soup or butternut squash soup toppers or apparently a movie snack for toddlers. I hope you jump on the homemade crouton bandwagon like I have.
PrintHomemade Croutons
The perfect garnish for any soup and the perfect salad topper for any salad.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
Ingredients
1 loaf of bread, cut into bite size cubes
1/3– 1/2 cup butter, melted
1 tsp garlic powder
1 tsp salt
2 tsp parsley flakes
¼ tsp lemon pepper
Instructions
Preheat your oven to 350 F.
Cut off crusts of bread and discard or use for bread crumbs. Cut bread (any bread will work, even normal white sandwich bread) into bite sized cubes roughly ½-1 inch in size and place in a bowl.
In a small bowl melt butter, add seasonings and stir. Pour over the bread cubes and toss to coat evenly. Your size of loaf will determine how much butter mixture you will need so don’t add it all at the same time. You want the bread to all be coated but it doesn’t need to be soggy and drenched.
Place cubes in an even layer on a baking sheet covered in parchment paper. Bake till desired crispiness. Keep an eye on the bread and stir every 10 minutes or so to get all sides nice and crispy and not burnt. Roughly 25-30 minutes, depending on the size of cubes and kind of bread you use.
Let cool on cookie sheet and transfer to an airtight container.
Notes
In the pictures above I used a loaf of rye bread that was going stale. Any bread will work for this recipe.
I just made these and they are addicting and delicious. I used sourdough bread! Definitely going to be making these often!!