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–+ servings
side view of a bowl of croutons, fresh herbs and a jar of olive oil in the background

RECIPE FOR CROUTONS

This Recipe for Croutons is the best use for stale bread and will make you realize you never have to buy them from the grocery store again! They add the perfect crunch and boost of flavour to any soup or salad.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 Cups

Ingredients

  • 1 Loaf of Bread* cut into 3/4-inch cubes
  • ¼ cup Extra Virgin Olive Oil
  • 1 tsp Garlic Powder
  • 1 tsp Italian Seasoning
  • ½ tsp Salt
  • ½ tsp Pepper
  • ¼ tsp Red Pepper Flakes optional
  • Fresh Parsley chopped, for garnish

Instructions

  • Preheat the oven to 375°F and line a baking sheet with parchment paper.
  • Cut the bread into 3/4-inch cubes. Try and get them as uniform as possible to ensure even cooking. Add them to a large bowl. (Alternatively, add them straight to the rimmed baking sheet at this time).
    bowl of bread chunks
  • Drizzle the olive oil and spices over top then use your hands or a spoon to toss and coat.
    bowl of cubed bread
  • Spread them out in a single layer on the baking sheet. It's okay if they touch a little but but don't overcrowd the pan and definitely don't pile them on top of each other.
    cubed bread spread out on a parchment lined baking sheet
  • Bake for 15-20 minutes, tossing halfway through and keeping a close eye after the first 10 to ensure they don't burn. Cooking time will vary based on your oven and the thickness of the bread. The croutons will be a nice golden brown colour when they're done. Remove from the oven and let cool completely. Garnish with fresh chopped parsley, if desired.
    parchment lined sheet pan with bread chunks seasoned with olive oil

Notes

I like using a classic French or Italian loaf, sourdough, or baguette for this recipe. Stale or day or two old bread works wonders for this homemade crouton recipe and is the best way to use it!
When I know I’m using the croutons for soup or broth, I like making them a little bigger. The bigger croutons are able to soak up more of the broth/soup (aka pure deliciousness). When I know I’m using them for salads, I make them a little bit smaller so they’re easier to eat. They don’t soften up as much in a salad as they do in a soup. So, in other words, you can make these croutons as big or as small as you want, depending on what you’re using them for!

Nutrition

Serving: 1Cup | Calories: 83kcal | Carbohydrates: 1g | Protein: 0.1g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 391mg | Potassium: 12mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 30IU | Vitamin C: 0.01mg | Calcium: 6mg | Iron: 0.2mg
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