Tulo

Homemade Crouton Recipe

Cutting the bread into even cubes and tossing it with oil before it hits a hot oven means every side browns at the same rate, so the croutons end up crisp and dry all the way through instead of soft in the middle and burnt on the corners.

Prep
10 min
Cook
12 min
Total
22 min
Servings
6

Ingredients

Servings6
  • 6 cups day-old baguette or crusty bread, cut into 3/4-inch cubes
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 1/4 cup grated Parmesan
  • 1 tsp dried Italian herb blend
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper, freshly ground

Nutrition per serving

Calories
322
Protein
11g
Carbs
52g
Fat
7g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Preheat the oven to 375°F (190°C) and line a large rimmed baking sheet with parchment paper.
  2. 2Cut the bread into roughly 3/4-inch cubes, aiming for consistent size so they toast evenly.
  3. 3In a large bowl, whisk together the olive oil, minced garlic, Italian herbs, salt, and pepper.
  4. 4Add the bread cubes to the bowl and toss thoroughly until every piece is coated in the oil mixture.
  5. 5Spread the cubes in a single layer on the prepared baking sheet, leaving space between pieces so steam can escape.
  6. 6Bake for 10-14 minutes, stirring halfway through, until the croutons are golden brown and firm to the touch.
  7. 7Remove from the oven, toss immediately with the grated Parmesan while still warm, and let cool for 5 minutes before serving; they'll crisp up further as they cool.

Tips & variations

  • Stale, day-old bread works better than fresh: fresh bread has too much moisture and turns gummy in the middle instead of crisping.
  • Swap the Italian herbs for smoked paprika and cayenne for a spicier crouton to top soups.
  • For a dairy-free version, skip the Parmesan and add an extra pinch of salt to make up the seasoning.
  • Sourdough gives a tangier flavor and holds its shape especially well in Caesar salads.

Storage & reheating

Once fully cooled, store croutons in an airtight container at room temperature for up to 1 week. To re-crisp any that have gone soft, spread them on a baking sheet and warm in a 300°F (150°C) oven for 5-7 minutes.

Tips from the Tulo kitchen

  • Cutting the crusts a little thicker than the interior crumb keeps the cubes from collapsing when tossed with hot soup.
  • A pastry brush works better than pouring oil directly over the bread if you want more even coverage with less oil overall.

FAQ

Can I use fresh bread instead of stale bread?

Yes, but cube it and leave it uncovered on the counter for a few hours first, or toast it briefly, so the interior isn't too moist to crisp properly in the oven.

Why did my croutons turn out chewy instead of crisp?

This usually means the cubes were too crowded on the pan or pulled from the oven before they fully firmed up; croutons continue to crisp as they cool, so give them the full cooling time before judging.

What's the best bread to use for croutons?

A sturdy, crusty loaf like baguette, sourdough, or ciabatta holds its shape best; soft sandwich bread tends to fall apart and absorb too much oil.

Can I make croutons in an air fryer?

Yes. Toss the cubes the same way, then air fry at 350°F (175°C) for 6-8 minutes, shaking the basket halfway through.

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