Learn how to make delicious croutons at home with garlic and herbs! These homemade croutons are much better than anything you can purchase at the store and are perfect for adding that extra crunch to your favorite salads and soups.
Related: We use these croutons to make our roasted tomato gazpacho (coming soon).
How to Make Croutons
Making croutons at home is a great way to upgrade your homemade salads and soups. These croutons are much better than store-bought as they are fresher, and the flavors can be customized to your liking. Plus, it’s a fun and easy way to use leftover bread. Follow our simple croutons recipe to learn how to make your own at home.
To make garlic croutons, you will need a handful of simple ingredients. You can add or subtract a few depending on your preference, but I highly recommend keeping the shallots and garlic!
We recommend using a rustic French or Italian loaf or even a French baguette to make delicious croutons. If the bread is a day or two old, it’s even better. Instead of butter, use plain olive oil to add color, moisture, and flavor while baking. We love using garlic and shallot for a sweet onion flavor. You can adjust the herbs to your liking; we use thyme, parsley, and rosemary. Adding parmesan cheese to the bread cubes before baking enhances both the flavor and color, but feel free to omit if you are dairy-free or don’t have cheese on hand. For using dried spice blends, see this recipe for homemade croutons, which calls on dried herbs to add flavor.
To make the croutons: Mix the olive oil and seasonings in a big bowl, and then toss in cubes of bread. Toss them with the olive oil and seasonings until evenly combined. Look at all that flavor!! I love the generous amount of fresh herbs, garlic, and shallot in this recipe.
Spread the croutons on a baking sheet and bake until crispy, flipping them a few times while they bake. As the croutons cool down, they will crisp up even more. Serve immediately or store in a sealed container at room temperature for up to 2 weeks.
Using Homemade Croutons
Our croutons recipe makes 5 to 6 cups of croutons, so you’ll have enough to use a few different ways. Salads are a no-brainer — try them on this prosciutto and white bean salad or this tahini kale salad. We also love them for soups, especially this roasted cauliflower soup. You can even use them to make other recipes like stuffing or my favorite tomato gazpacho. We also use them to make this summery tomato panzanella salad (recipe coming soon).
Finally, you can turn these garlicky croutons into breadcrumbs and use them anytime a recipe calls for breadcrumbs. To do it, pulse them in a blender or food processor or add to a big resealable bag and bash the heck out of them with a rolling pin until they are crumbs. Use homemade breadcrumbs to make meatballs, stuffed mushrooms, our lighter eggplant parmesan, and more!
Garlic Croutons (Better than Store-Bought)
Making croutons at home is a great way to upgrade your homemade salads and soups with a delicious crunch. These homemade croutons are much better than store-bought as they are fresher, and the flavors can be customized to your liking. Plus, it’s a fun and easy way to use leftover bread.
Makes 5 to 6 cups
You Will Need
5 tablespoons (75 ml) olive oil
6 cups (230 grams) 1/2-inch cubes day-old French or Italian bread
1 small shallot, minced
3 cloves garlic, minced or finely grated
1 tablespoon chopped thyme leaves or use 1 teaspoon dried
2 tablespoons (12 grams) grated parmesan cheese, optional
1 tablespoon chopped parsley leaves
1 teaspoon chopped rosemary or use a pinch dried
4 twists black pepper
1/2 teaspoon fine sea salt
1Heat the oven to 350° Fahrenheit.
2Combine the olive oil, shallot, garlic, thyme, parmesan, parsley, rosemary, and black pepper in a mixing bowl.
3Tumble in the bread cubes and toss until the bread is evenly coated with the herb and oil mixture.
4Spread the bread cubes onto a sheet pan. Scrape all of the seasoning stuck to the bowl onto the pan.
5Season evenly with the salt, and bake for 8 minutes. Remove from the oven and stir around the pan. Rotate the pan and place back into the oven for 4 minutes. Stir again, and bake for another 2 minutes. Let the pan cool to room temperature. The croutons will crisp up even more as they cool.
6Store in an air-tight container for up to 2 weeks.
Adam and Joanne’s Tips
- As the croutons bake, some of the shallots may become over-browned. Don’t worry; they actually taste wonderful when a bit darker.
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.
If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste
Nutrition Per Serving