Easy Baked Croutons
Easy Baked Croutons are golden, crunchy, and perfect for adding festive texture to salads and soups. Made with leftover bread, they are a budget-friendly homemade treat.
Ingredients
Bread Ingredients
- 6 cups day-old bread, cut into 1/2-inch cubes (sourdough, French, or whole wheat — day-old gives better crunch)
Oil and Seasoning
- 1/3 cup extra-virgin olive oil or melted butter (olive oil is a healthy option; butter gives richer flavor)
- 2 large garlic cloves, minced (fresh garlic for depth; use 1/2 teaspoon garlic powder if pressed for time)
- 1 teaspoon kosher salt, divided (adjust to taste)
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon dried Italian seasoning or 1 tablespoon finely chopped fresh herbs (like rosemary and thyme)
- 1/4 cup grated Parmesan cheese (optional — makes them an indulgent treat for salads)
- pinch red pepper flakes (optional for a spicy kick)
- 1 teaspoon lemon zest (optional bright finishing touch)
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
- Cut bread into evenly sized 1/2-inch cubes so they toast uniformly.
- In a large bowl, whisk together olive oil or melted butter, minced garlic, 3/4 teaspoon salt, black pepper, and Italian seasoning.
Baking
- Add bread cubes to the bowl and toss gently until every cube is lightly coated.
- Spread the cubes in a single layer on the prepared baking sheet, leaving small gaps for even cooking.
- Bake for 10 minutes, then stir or flip the cubes and bake another 8–12 minutes until edges are golden and crunchy.
- Remove from oven, taste for seasoning, and sprinkle remaining salt or lemon zest if desired.
Notes
Store cooled croutons in an airtight container at room temperature for up to 1 week. To refresh slightly stale croutons, re-bake at 300°F (150°C) for 5–7 minutes. For longer storage, freeze up to 2 months; reheat directly from frozen in a 350°F oven.