Homemade Croutons

Our Homemade Croutons are a quick and easy way to elevate your favorite salad and use that day old baguette. Our foolproof crouton recipe uses five simple ingredients to get crunchy croutons with a slight garlic parmesan flavor. These croutons are so good that our kids like to eat them as a snack, we have to hide some for our salads. We hope you and your family enjoy this simple recipe as much as we do!

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Croutons

Making your own homemade croutons is the solid way to elevate any salad and is easy and quick!

Crouton Recipe Ingredients

To make this recipe, we will need the following ingredients:

• French Baguette (1/2 loaf) – Provides a firm, airy base that crisps up perfectly when toasted.
• Extra Virgin Olive Oil (3 tbsp) – Helps the croutons brown evenly and adds rich, savory flavor.
• Garlic (1 tsp) – Infuses the croutons with bold, aromatic depth.
• Sea Salt (1/8 tsp) – Enhances the overall flavor and balances the richness.
• Parmesan Cheese (2 tbsp, optional) – Adds a salty, nutty finish and golden crispness when baked.

Homemade Crouton Method

Prep Croutons

Assemble all the ingredients, cut the baguette in half then thinly slice into 1/4″ cubes. Preheat the oven to 350 degrees F.

Combine the olive oil, garlic, sea salt, and parmesan (if using).

Mix

Toss the bread in the mixture.

Bake

Spread the croutons out on the baking sheet and bake till light golden, about 12 minutes, tossing once halfway through.

Cool

Allow the croutons to cool and use or store at room temperature for 3-4 days.

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Kitchen notes

Use day-old or slightly stale bread – It absorbs oil and crisps up better than fresh bread.

Cut evenly sized cubes – Uniform pieces ensure even toasting and texture.

Spread in a single layer – Give croutons space on the baking sheet to crisp evenly.

Flip halfway through – Turning croutons ensures all sides brown evenly.

Let them cool completely – They crisp fully as they cool.

Store in an airtight container – Keeps them crunchy for up to a week.

Experiment with flavors – Try smoked paprika, ranch seasoning, or lemon zest for creative twists.

Use sourdough or rustic bread – These add chewy texture and more flavor.

Avoid over-soaking – Don't drench the bread in oil; coat lightly to avoid sogginess.

A few answers

What kind of bread is best for making croutons?

Day-old sourdough, French bread, or any rustic loaf works well—avoid overly soft sandwich bread for best texture.

Can we use fresh bread?

Yes, but slightly stale bread gives a better crunch; if using fresh, you may need to bake a bit longer to dry it out.

Do we have to use oil or butter?

You don't have to, but using oil or butter adds flavor and helps the croutons crisp up beautifully.

How do we keep croutons from getting soggy?

Store fully cooled croutons in an airtight container and don't overdress your salad before serving.

Can we make croutons in a skillet instead of the oven?

Yes! Toast them in a dry or oiled skillet over medium heat, stirring frequently until golden and crisp.

Ingredients

• ½ French baguette, sliced into 1/4" cubes, use day old bread for a better crunch
• 3 tbsp extra virgin olive oil
• 1 tsp garlic, minced
• ⅛ tsp sea salt
• 2 tbsp parmesan cheese, grated

Method

1. Preheat oven to 350 degrees F.
2. In a small bowl combine the oil, garlic, salt, and parmesan cheese.
3. Place the bread cubes in the oil mixture and toss, spread on the baking sheet evenly.
4. Bake for 10-12 minutes, tossing halfway through until light golden and crisp.
5. Let cool and use immediately or store for 3-4 days in an airtight container at room temperature.