Easy Baked Croutons
Transform stale bread into crispy, flavorful croutons perfect for soups, salads, and casseroles.
Ingredients
Main Ingredients
- 6 cups bread, cut into 1-inch cubes (day-old sourdough, French bread, or a rustic loaf) Stale bread holds crispness better.
- 3 tablespoons olive oil Extra-virgin for flavor, light olive oil for a milder taste.
- 2 tablespoons unsalted butter, melted Adds richness; omit for a dairy-free swap.
- 1 teaspoon kosher salt Adjust to taste; use flaky sea salt sprinkled after baking for texture.
- 1/2 teaspoon black pepper, freshly ground Warms the palate.
- 1 teaspoon garlic powder or 2 cloves garlic, finely minced Fresh garlic gives depth, garlic powder is easier.
- 1 teaspoon dried Italian herbs (or 1 tablespoon chopped fresh parsley or thyme) Fresh herbs give brightness.
- 1/4 teaspoon smoked paprika or cayenne (optional) Great for an indulgent treat twist.
- 2 tablespoons grated Parmesan cheese (optional) Stir in after baking for a lightly cheesy finish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
- Place bread cubes in a large mixing bowl. If using fresh garlic, toss the minced garlic with the warm melted butter first.
- In a small bowl, whisk together olive oil, melted butter, salt, pepper, garlic powder (or minced garlic), and dried herbs.
- Pour the oil mixture over the bread cubes and toss gently with your hands or a spatula until every cube is coated.
- Spread the coated cubes in a single layer on the prepared baking sheet.
Baking
- Bake for 12 minutes, then stir or flip the croutons and continue baking for another 6–8 minutes until golden and crunchy.
- Remove from oven and sprinkle Parmesan over the warm croutons if using. Let them cool completely on the sheet.
Finishing Touches
- Taste and adjust seasoning, adding a pinch more salt if needed. Serve within a day for peak crunch.
Notes
Store completely cooled croutons in an airtight container at room temperature for up to 5 days. To refresh and re-crisp, bake at 300°F (150°C) for 5–7 minutes. For freezing, place cooled croutons in a freezer-safe bag for up to 3 months.