Homemade Croutons
Transform your leftover bread into golden, buttery, and irresistibly crunchy croutons that elevate any salad or soup.
Ingredients
- •4 cups rustic sourdough or baguette, cut into 1-inch cubes
- •4 tablespoons unsalted butter, melted
- •2 tablespoons extra virgin olive oil
- •1/2 teaspoon garlic powder
- •1/2 teaspoon dried oregano or thyme
- •1/2 teaspoon kosher salt
- •1/4 teaspoon freshly cracked black pepper
- •2 tablespoons freshly grated Parmesan cheese (optional)
Instructions
- 1
Preheat your oven to 350°F (175°C) and line a large rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, whisk together the melted butter, olive oil, garlic powder, dried herbs, salt, and pepper.
- 3
Add the bread cubes to the bowl and toss gently until every piece is evenly coated with the seasoned butter mixture.
- 4
Spread the bread cubes in a single layer on the prepared baking sheet, ensuring they are not crowded.
- 5
Bake for 20 to 30 minutes, tossing the croutons halfway through, until they are deep golden brown and completely crisp.
- 6
If using Parmesan, sprinkle it over the croutons during the last 5 minutes of baking.
- 7
Remove from the oven and let them cool completely on the tray, as they will continue to crisp up as they reach room temperature.
💡 Chef tips
- Use day-old bread for the best texture; the drier the bread starts, the crunchier the final result will be.
- Store cooled croutons in an airtight container at room temperature for up to 5 days, or freeze them for up to a month.
- For a dairy-free version, simply replace the butter with an equal amount of olive oil.
✅ How it should turn out
The finished croutons should be uniformly golden-brown, smelling of toasted garlic and herbs, with a satisfying, audible crunch and a rich, savory flavor.