The Easiest Crouton Recipe You’ll Ever Need
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
You Don’t Make Friends With Salad
I’ve never been the biggest fan of salad, always preferring dishes with more substance. As The Simpsons famously said, “you don’t make friends with salad” – and I couldn’t agree more! But there’s one thing that never fails to excite me about a salad: croutons. Golden, crispy, and perfectly seasoned, they’re always the highlight of any Caesar salad for me. Lucky for me, my wife doesn’t like them, so I get to eat them all!
This crouton recipe is a versatile kitchen staple. It can turn even the stalest bread into something wonderful, whether you’re working with baguette, sourdough, or plain old sandwich bread. Perfect for salads, soups, stuffing, or even as a snack on their own, these croutons are a game-changer. And the best part? No more wasting bread that’s past its prime.
Adaptable & Versatile
The beauty of homemade croutons is their adaptability. You can play around with different herbs like rosemary, thyme, or parsley. Switch up the oil—use butter or garlic-infused oil for a twist. The foundation stays the same, but the flavours can be endlessly customized. It’s a perfect recipe for kitchen experimentation, not to mention a fantastic way to reduce food waste by repurposing bread that’s gone stale.
Why? Because Science
Stale Bread Transformation - Starch Retrogradation: Stale bread is perfect for croutons thanks to a process called starch retrogradation. As bread stales, the starches re-crystallize, pushing out moisture and firming up the texture. When toasted, these starches gelatinize again, giving the croutons their signature crunchy texture.
Herb and Spice Infusion - Fat as a Flavour Carrier: The oil used in croutons doesn’t just help them crisp up; it’s also a great flavour carrier. Fat-soluble compounds from herbs dissolve beautifully in oil, infusing each crouton with aromatic flavours. This is why every bite is packed with so much flavour.
Ingredients:
200 g (about 4 cups) of day-old bread, cut into 2 cm cubes (white, sourdough, or whole wheat)
60 ml (¼ cup) olive oil
5 g (1 tsp) garlic powder
5 g (1 tsp) dried mixed herbs (such as oregano, thyme, or rosemary)
Salt and black pepper, to taste
Optional: 30 g (¼ cup) grated Parmesan cheese
Optional: Fresh herbs (like rosemary or thyme) for infusing oil
Optional: fresh herbs (like parsley) for finishing.
Tools Needed:
Baking sheet
Parchment paper
A large bowl
Knife
Small saucepan (optional, for infusing oil)
Method:
Pre-dry the bread (if fresh):
If your bread is fresh, preheat the oven to 100°C (210°F). Spread the bread cubes in a single layer on a baking sheet and place them in the oven for 15 minutes to dry out. If your bread is already 1-2 days old or slightly stale, you can skip this step. Older bread has naturally dried out, making it perfect for croutons!
Optional: Infuse the oil with fresh herbs:
If you have fresh herbs like rosemary or thyme, gently heat the olive oil in a small saucepan over low heat. Add the fresh herbs and let them infuse for 5-10 minutes, but be careful not to brown the garlic or herbs. Once infused, strain out the solids and let the oil cool slightly.
Season the bread:
In a large bowl, toss the bread cubes with the olive oil (infused or plain), garlic powder, dried herbs (if not using fresh), salt, and pepper. If adding Parmesan, sprinkle it over the bread cubes now and toss to combine.
Bake the croutons:
Preheat the oven to 150°C (300°F) if not already done. Arrange the seasoned bread cubes in a single layer on the baking sheet. Bake for 20–25 minutes, flipping halfway through to ensure even browning. The croutons should be golden brown and crispy on all sides.
Cool and store:
Once baked, let the croutons cool completely on the baking sheet. They will continue to crisp as they cool. Store in an airtight container for up to 1 week.
Eugene’s Extra Tips:
Use up stale bread: This recipe is a great way to use up bread that’s starting to go stale on your counter. Instead of tossing it, turn it into something delicious and crunchy! Croutons work best with bread that’s slightly dried out as it crisps up beautifully in the oven.
Pre-drying fresh bread: If your bread is fresh, pre-drying it in a low oven for a short time will help it dry out and prevent soggy croutons. Drier bread absorbs the oil and seasoning more evenly, leading to a better crunch.
Infused oils for extra flavour: If you don’t have fresh herbs on hand, consider using pre-infused oils like truffle oil, garlic oil, or rosemary-infused olive oil. These oils add an extra depth of flavour with zero extra effort. Just swap out your regular olive oil for one of these.
Keep an eye on the bake time: Ovens can vary, so it’s a good idea to check the croutons a few minutes before the suggested bake time is up. If they look golden and crispy, they’re ready to come out. Burnt croutons can happen quickly if you’re not paying attention, so stay nearby.
Toss halfway through: To ensure even browning on all sides, give the croutons a good stir or flip halfway through baking. This prevents some pieces from getting overly crisp while others remain soft.
Don’t overcrowd the pan: Spread the bread cubes out in a single layer with some space between them. Overcrowding the pan can trap moisture, leading to soggier croutons instead of the crispy texture you’re aiming for.
Experiment with different seasonings: Don’t be afraid to switch up the flavours! Add smoked paprika for a smoky taste, cumin for an earthy twist, or even some chilli flakes if you like a bit of heat. Croutons are incredibly versatile, so play with your favourite seasonings.
Store properly: Once your croutons are fully cooled, store them in an airtight container to keep them crunchy. If they soften after a few days, just pop them back in the oven for 5 minutes to re-crisp.
Lower temperature for perfect crispiness: Baking at a lower temperature ensures the bread dries out fully without burning, resulting in perfect crunchy croutons.
Why You'll Love It
As someone who’s never been big on salads, this crouton recipe has been a real game-changer for me. The added texture and flavour balance out the greens, making salads far more enjoyable. These crunchy bites of joy have the power to elevate any dish they’re added to.
Ready to give them a try? Make a batch and share your creations with me on social media @the_eugefood. Whether you toss them into stuffings, soups, or just eat them straight from the tray, I’d love to hear how you’re enjoying them.
Happy cooking!
You’ll Also Love These
Hi, I'm Eugene, but many of you might recognize me as "The_EugeFood". With over two decades working in diverse kitchens, I've come to cherish the genuine connections and shared experiences that cooking brings. For me, it's not about the high-pressure, competitive world you see on TV. It's about the joy of gathering around a table, the stories shared over simmering pots, and the laughter that follows a shared meal. I'm here to demystify the culinary world, to show you that if you can boil water for cup noodles, you're already on your way. Cooking isn't just a skill; it's a journey of discovery, and I invite you to join me on this adventure to becoming a better cook.
