How to Make Seasoned Croutons

Learning how to make seasoned croutons at home is something I should have tackled years ago, but I never gave it much thought.

That changed when my eldest and I started eating more salads—especially Caesar salads, where a handful of crunchy, buttery homemade croutons really makes the bowl. At $2–$3 per bag, those little cubes of toasted bread can add up fast. Making your own saves money, reduces waste, and lets you skip the preservatives and questionable oils found in store bought croutons.

Plus, it’s a great way to use up stale bread or the end of a loaf that’s gone a little dry. Instead of tossing it to the chickens or compost, you can turn it into golden, crunchy goodness in under an hour.

Why Make Homemade Croutons?

• Save money – Use bread that might otherwise go to waste.
• Skip additives – No high fructose corn syrup or mystery ingredients.
• Better flavor – You control the seasonings and oils.
• Versatile – Perfect for soups, Caesar salads, casseroles, or even snacking.

Once you see how easy it is, you may never buy store bought croutons again. All you need is bread, a bit of olive oil (or melted butter), some seasonings like garlic powder or dried herbs, and an oven.

What Kind of Bread Works Best?

Pretty much anything goes! I’ve used white sandwich bread, whole wheat, sourdough, and even homemade French bread. Stale bread actually works better—it’s easier to cut and absorbs the oil evenly without turning soggy. Aim for about 6–7 cups of bread cubes (roughly 8 slices of bread), cut into 1-inch chunks.

If your bread is very soft or fresh, let the cubes sit out for an hour or two to firm up a bit before baking.

Flavor Ideas

You can keep your croutons simple with salt and olive oil, or get creative. A sprinkle of garlic powder and Parmesan makes a classic garlic crouton. Italian seasoning adds an herby twist, while smoked paprika gives a subtle warmth that’s amazing on tomato soup.

Once you start experimenting, you’ll find it’s easy to make different batches for different dishes.

How to Make Seasoned Croutons

From leftover bread to crunchy, flavorful toppers—these homemade croutons are the perfect example of turning kitchen scraps into something tasty. No special tools, no complicated steps—just good, simple food made from what you already have.

Ready to make your own? Let’s get baking.

Ingredients

Ingredients

• 8 slices of bread (any kind – sandwich bread, French bread, sourdough, etc.)
  (About 6–7 cups of bread cubes, roughly 1-inch pieces)
  (Check out our 13 Homemade Bread Recipes post for ideas.)
• ¼ cup olive oil, melted butter, or coconut oil – your choice
• 1–2 teaspoons seasonings

Seasoning Ideas

• Garlic Croutons: ½ teaspoon garlic salt or 1 teaspoon garlic powder + ⅛ teaspoon salt, plus 1 teaspoon dried parsley
• Italian Style: Pinch of salt with dried oregano or basil
• Cheesy Garlic: Garlic powder + 2 tablespoons grated Parmesan

Instructions

Preheat oven to 300°F (150°C).

Slice and cube your bread. Stack slices and cut into roughly 1-inch cubes (they’ll shrink slightly as they bake). You can trim crusts if you want more uniform croutons, but it’s not necessary.

Mix together the fat and seasonings in a large bowl. Toss the bread cubes to coat evenly. (Some people brush the oil on before cutting, but that’s a lot messier.)

Spread the seasoned cubes in a single layer on a baking sheet.

Bake for 30–45 minutes, stirring every 15 minutes, until the croutons are golden brown and completely crisp. Taste testing is encouraged—just don’t burn your tongue!

Cool completely before storing.

Store in a tightly sealed container for up to a week at room temperature, or freeze for longer storage. (The fats can go rancid if left out too long.)

I like to keep some in mason jars on my “salad topper” shelf and stash the rest in the freezer. You can also crush them into seasoned breadcrumbs for recipes.

And that’s all there is to it! One more packaged food off the shopping list—and yours will taste way better than store-bought, so maybe make a double batch.

Give it a try the next time you’ve got a few bread ends sitting on the counter. It’s one of those small, satisfying kitchen projects that make good use of what you have and add something special to everyday meals.

More Homemade Options for Products we Usually Buy

Try these homemade versions of commercial products to save some cash and skip the heavily processed ingredients.

Pumpkin Pie Sauce for coffee or desserts

Horseradish Sauce (Regular or Cream-Style)

Homemade Ground Beed Jerky

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This article is written by Laurie Neverman. Laurie grew up in the kitchen, learning baking and home cooking from her momma. At age 15, she and her mom and two sisters created Irene’s Custom Cakes & Catering. This was her summer job through most of high school and college.

Originally posted in 2013, last updated in 2025.