About this recipe
Learning how to make homemade croutons is one of the best little kitchen tricks you can have. They make everything taste better. Toss them on a salad, float them in a soup, or just eat them straight off the baking sheet while they are still warm.
The best part is that they come together in minutes with whatever bread you have on hand and a good drizzle of olive oil. I am giving you three methods here (oven, stovetop and air fryer) so you can pick whichever works best for you. Once you try homemade, I promise you will never buy the boxed kind again.
Why you’ll love this recipe
- Ready in 15 minutes or less: No matter which method you choose, they come together fast.
- Uses up stale bread: This is the best way to turn day old bread into something incredible.
- Three cooking methods: Oven, stovetop or air fryer. Pick whatever is easiest for you.
- Endless flavor combinations: Garlic, herbs, parmesan, chili, lemon. You can make them different every time.
- So much better than store bought: Crispier, fresher and way more flavorful. Plus you control the ingredients.
Best bread for croutons
Not all bread makes great croutons. Here is what works best:
- French baguette: My top pick. The crust gives you extra crunch and the inside stays light.
- Sourdough: Adds a nice tangy flavor. Excellent for salad croutons.
- Whole wheat or multigrain: Heartier and nuttier. Great with soups.
- Ciabatta: Airy with lots of holes, so it crisps up beautifully.
Pro tip: Day old or slightly stale bread works better than fresh. The drier the bread, the crispier the croutons. If your bread is too fresh, cut it into cubes and let them sit out for 30 minutes before cooking.
Avoid very soft sandwich bread or brioche. They tend to fall apart and get mushy instead of crispy.
Ingredient notes
- Bread: Use baguette, sourdough or whole wheat. The drier the bread, the better the croutons turn out.
- Fat: Olive oil gives the best flavor, but melted butter also works beautifully. For a lighter option, you can use avocado oil.
- Seasonings: Garlic powder, rosemary, thyme or smoked paprika. If you like heat, add a pinch of chili powder or red pepper flakes.
- Salt: Season before cooking so the salt sticks to the oil and flavors every cube.
How to make homemade croutons
In the oven (my favorite): Spread the bread cubes on a baking sheet in a single layer. Bake at 375 °F (190 °C) for 10 to 15 minutes, tossing halfway through. They should be golden and crispy all over.
On the stovetop: Heat olive oil in a large skillet over medium heat. Add the bread cubes and cook for about 5 to 7 minutes, stirring often, until golden on all sides.
In the air fryer: Place the cubes in the basket in a single layer (do not overcrowd). Cook at 400 °F (200 °C) for 4 to 5 minutes, shaking the basket halfway through.
Which method is best?
All three methods work great, but here is how I think about it:
- Oven: Best for big batches. Even browning, hands off, and you can do other things while they bake.
- Stovetop: Best when you need croutons fast and only have a small amount. More control over the browning.
- Air fryer: Best for small batches when you want them extra crispy. Fastest method overall.
Seasoning ideas
- Garlic and parmesan: Classic combo. Toss with garlic powder and nutritional yeast or grated parmesan.
- Italian herbs: Dried oregano, basil and thyme with a pinch of garlic powder.
- Smoked paprika and garlic: Smoky, savory and perfect on top of soups.
- Lemon and herbs: Lemon zest with fresh thyme or rosemary. Amazing on salads.
- Chili and lime: A little chili powder and a squeeze of lime for a Mexican inspired crouton.
- Dijon and thyme: Toss with a little dijon mustard before baking. So good on top of cauliflower soup.
- Cinnamon sugar: Sweet croutons that add incredible crunch to desserts, like the campfire mousse, or on top of oatmeal.
- Chorizo style: Smoky and savory, like in this creamy poblano pepper soup.
- Garlic, lemon and cilantro: Fresh and bright. This is how I finish the broccoli and spinach soup, one of my favorites.
- Sesame and soy sauce: An Asian inspired crouton that is amazing on rice bowls and noodle soups.
Home Cook Tips
- Cut the cubes evenly. Same size pieces cook at the same rate. Aim for about 3/4 inch cubes.
- Do not overcrowd. Whether you use the oven, stovetop or air fryer, give the bread cubes space so they crisp up instead of steaming.
- Toss well with oil. Every cube needs a light coating. Use your hands to make sure the oil and seasonings are evenly distributed.
- They crisp more as they cool. Croutons will feel slightly soft when they first come out of the oven. Let them cool for a few minutes and they will firm up.
- Watch them closely. The difference between golden and burnt happens fast, especially in the air fryer. Check often in the last couple of minutes.
How to use homemade croutons
- On salads: The classic. They add crunch and texture to any green salad, like a simple Italian salad or a kale salad.
- In soups: Float them on broccoli soup, French onion soup, or any creamy soup for that perfect crunch contrast.
- In grain bowls: Add a handful to quinoa or rice bowls for extra texture.
- As a snack: Honestly, they are addictive on their own. Make a batch and see how long they last.
- On avocado toast: Crush a few on top for a crunchy finish.
How to store homemade croutons
- Room temperature: Store in an airtight container for up to 5 days. They stay crispiest this way.
- Refrigerator: Up to one week in a sealed container.
- Freezer: Up to 3 months in a freezer bag with as much air pressed out as possible. Reheat in the oven at 350 °F for a few minutes to re crisp.
FAQ
How to make homemade croutons
Equipment
- Baking pan
- Air Fryer
- Cast iron pan
Ingredients
- 4 cups stale bread cut into cubes
- ¼ cup olive oil
- a pinch of salt and toss to coat
Instructions
How to make croutons in the oven?
- Preheat the oven to 350°F (176°C) to make homemade croutons. Cut the bread into desired-sized cubes and place them in a bowl. Drizzle with olive oil or melted butter and season with salt and with desired herbs, spices, garlic, or other flavorings.
- Toss to coat the cubes with the oil of your choice. Spread the cubes on a baking sheet and bake for 10 to 15 minutes, stirring halfway through, until golden brown and crisp.
- Once cooled, store the croutons in an airtight container for up to one week. Enjoy them in salads, soups, or as a crunchy snack.
How to make croutons in the air fryer?
- Cut the bread into small cubes, about 1/2 inch in size. Place the bread cubes in a large bowl. Drizzle with olive oil, a pinch of saltand toss to coat.
- Sprinkle the seasonings over the bread cubes and toss to coat. Place the bread cubes in the air fryer basket, ensuring they are not crowded or overlapping.
- Cook the croutons at 400 degrees Fahrenheit for about 5 minutes until they are crispy and golden brown.
- Remove the croutons from the air fryer and let them cool before using them as a topping for salads or soups.
How to make croutons in a pan?
- Cut the bread into small cubes, about 1/2 inch in size. Heat a skillet over medium-high heat. Add the olive oil or melted butter to the skillet. Finish with a pinch of salt while they are warm.
- Once the oil is hot, add the bread cubes to the skillet. Stir the bread cubes to coat them in the oil. Sprinkle the seasonings over the bread cubes and stir to coat.
- Cook the croutons for about 5 minutes, occasionally stirring, until they are crispy and golden brown. Remove the croutons from the skillet and let them cool before using them as a topping for salads or soups.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.