I learned how to make croutons when I was in 7th grade working at my uncle’s deli. Some of my job duties included making sandwiches, baking cookies, prepping salad and making seasoned garlic homemade croutons using leftover sandwich bread from the day before. Making croutons for soup and salads was a job I took very seriously customers would let my uncle know if I did a good job. Little did I know fresh daily baked croutons made everything taste so much better. Each crouton was tossed in butter, garlic powder, and parsley, then baked till golden brown.
If you’ve ever wondered what croutons are….croutons are rebaked (sometimes sauteed) cubed season bread often added to salads and soups for added texture.
Aside from being able to enjoy fresh croutons for soups and salads, I like making seasoned croutons because it helps me use up stale bread which might otherwise be tossed out. And because I hate wasting food, I will make croutons out of any leftover bread including hotdog and hamburger buns.
Honestly, how many times have you bought a box of croutons for a salad, only to let the rest of the box go stale (bye bye $3)? By making croutons at home, you can make as much as you need – which also saves money. This crouton recipe uses only a few ingredients you likely have in your cupboard and can also be used for “seasoned cubed bread” needed in stuffing recipes.
Best of all, fresh garlic croutons make a wonderful snack. Enjoy!
FOR YOUR CONSIDERATION – RELATED RECIPES TO CONSIDER
Quicker Faster No-Knead Bread
You’ll need these croutons along with this great Creamy Pesto Salad Dressing!
- 6 slices regular, gluten-free, or low-carb bread (fresh or day old), crusts trimmed and cubed
- 3 tablespoons melted butter or olive oil
- 1 teaspoon garlic powder and a pinch of salt OR ½ teaspoon garlic salt
- 1 teaspoon dried parsley flakes
- Preheat over to 300 degrees. Mix melted butter, garlic powder/salt, and parsley flakes until garlic powder is dissolved and mixture is clump free. Toss butter mixture with cubed bread in a medium bowl until cubes are evenly coated. Spread coated bread cubes on a cookie sheet in a single layer. Bake for 15 minutes and check to see if they are dry, crispy, and golden brown. Stir the croutons around and bake for an additional 15 minutes until done. Store croutons in air-tight container or ziplock bag. Enjoy!
Ted Champagne says
Just tried this with some old bread. I’m running short on butter so I substituted olive oil, and they are just magical! I may never buy croutons again.
taylor says
Wow!!!!!!!!!!!!!!! I love croutons but I live on a tropical island where EVERYTHING is imported so croutons are not in my budget. This recipe was great.
I always have loads of extra bread on hand and once each week I normally make a bread pudding ( savory) for myself or a bread/cheese pudding for my dogs. Looks as though the dogs will not be getting their bread pudding so often as I intend to make loads of croutons. I like to snack on them as opposed to potato chips, corn chips, etc. Thanks for a great and easy recipe.
karen says
Hi Alice I would like to say thank you so much. Never in my life I had I ever made croutons or attempted to make anything that I could buy, and today I decided to make lunch for my mom and me and decide to make a salad. I made the salad and decide it looked sad and wanted to add my mom’s favorite, croutons but was all out! I then got the nerve decide to see how hard croutons could be to make long story short I found your reciepe and we LOVED it! You have just made a 19 year old girl a believer in making food at home, thank you thank you, I will be giving your other reciepes a try.
Beth says
They’re really yummy if you add some grated parmesan cheese to the melted butter, parsley, and garlic.
Joey says
Me too! We used onion buns
Mary says
I just made these using hamburger buns, and they are the greatest human achievement since FLIGHT.
Pip says
My kids and I made them last night to serve on top of soup today. They ate so many when I wasn’t looking that I had to make another batch! Simple ingredients, simple method, simply delicious. Just hide em from the kids!
alice says
Glad you approve Pete! Thanks for representing the men folk.
Pete -I-seem-like-the-only-man-on-this-site says
Thx SSL just made a batch right now and mixed up a fresh ham honey n mustard salad whilst they were baking. I’m eating as i send you this message and i think it’s time that the eating took priority! To anyone reading this I fully recommend this recipe quick easy and yummy!
George says
Sometime I have a lot of stale bread. I do a larger batch and put them in the freezer in a sealed bag so they will last a long time
Heather Reno says
What a tasty way to save $$$$ – have you seen the prices of even halfway decent croutons in the store? I’ve always loved the Preperidge Farm but this recipe could take them off the market!
By the way, the birds in my back yard are really going to hate you for this!
Courtney says
Are they still as good with the crusts on? I don’t like wasting the crusts.
Virginia bed and breakfast | Victorian inn bed and breakfast | Romantic bed and breakfasts says
I love too! I have used stovetop padding for the longest time and finally accede to go of that, but am still buying bagged stuffing. Croutons I am still buying. Some of them are just so delicious and I am like you where I am not sure I could make them as well as they taste from the store. They really make some great croutons now.
Best Regards,
jen says
yuuuuummmmm!
these wouldn’t even make it to a salad.
Jen @ My Kitchen Addiction says
I never seem to use up all of the bread that I have on hand, so I love to make croutons! Yours look absolutely gorgeous!
Caitlin H says
I saw another recipe in a Thomas Keller cookbook that I got for Christmas. Instead of cubing the bread he tears leftover french bread into pieces. I think this recipe would work perfect like that and the torn pieces look soo pretty and rustic.
Mikey says
And feel free to try other herbs or spices, or seasoned salt. Or some parmesan. Can’t mess it up. And they are the best with a caesar salad because they absorb some of the dressing and soften up, instead of staying rock-hard like store bought croutons.
Serena says
Thanks Alice! I made them for my site (http://seriouslysoupy.blogspot.com/2010/01/garnishing-with-croutons.html) and they were delicious! Seriously, I am eating them alone like candy!!! I used whole-bread though (what I had on hand), but next time I would like to try it with gluten-free bread that you suggested.
All the best,
Seriously Soupy Serena
vitamin b1 says
Hello
This Croutons Recipe is something different and new for me.I always try different recipe in my weekend.I will also try for this.Actually I think I have tasted this at my friend’s home.Thanks for this recipe.
Kate @ Savour Fare says
These look terrific. Lately I’ve been lazy and used snapea crisps in salads instead of croutons, but maybe I should break out of that rut!
Sandy says
Oh, yum! I don’t even have any lettuce at home, but will be running to the grocery to get salad fixings for my croutons. Thanks so much…now I will never give those crouton people my money!
Erin H. says
So simple! And soooo nice to be able to make with dried herbs, I buy a bunch of fresh parsley and I can never use it all before it goes bad.
Anna says
Have always wondered exactly how to make these—and I always make too much bread so now I have something to do with the stale pieces! I’ll put them on the menu this week. Thank you!
Jessica @ How Sweet says
Love homemade croutons! They look so delicious.
Dana says
I am salivating over your pictures! Definitely going to give this one a try – I even have all the ingredients on hand!