It only takes a few minutes to make your own homemade croutons and the little bit of extra effort compared to buying them at the grocery store is SO worth it!
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The combination of garlic and butter is hard to beat…and when you add that to bread and make homemade croutons, even better! I've made this crouton recipe so many times now and every time I do, I ask myself why I ever bothered buying them instead.
The perfect topping
Homemade croutons are always good on salad, but I reallllly love adding them to soup.
You KNOW I've got some soup recipes that go perfectly with this garlic butter crouton recipe.
Find them here:
- HOMEMADE CAESAR SALAD DRESSING WITHOUT RAW ANCHOVIES
- OH-SO SATISFYING CAULIFLOWER SOUP WITH CHEDDAR
- CARROT COCONUT TOMATO SOUP
- TOMATO CHEDDAR SOUP
How to Make Homemade Croutons for Salad
Garlic Butter Croutons Ingredients
- White bread, cubed
- Butter
- Olive oil
- Garlic powder
- Onion powder
- Dried or fresh parsley
- Salt
The reason I'm using powdered garlic and dried parsley is because I wanted this crouton recipe to be as simple and straight-forward as possible. I thought by using dried seasonings people would have a better chance of having those ingredients on hand.
Instructions
- Start with about 200 g of white bread, cubed. If it's a few days old, it will have already dried out a bit and bake faster. If you're using fresh bread, it will need to bake a bit longer.
- Melt butter in the microwave. Combine with olive oil and add onion powder, garlic powder, salt, and parsley.
- Toss half the bread cubes with half of the butter/oil mixture. Add the second half of the bread cubes and the rest of the butter oil. Mix well so all pieces are coated.
- Spread evenly on a baking sheet lined with parchment paper.
- Bake at 375F for about 12-18 minutes, making sure to stir regularly. I stir mine usually every 2-3 minutes.
How to Make Vegan Croutons
There's no reason homemade croutons can't be made vegan! Just swap in vegan butter and ensure you're using vegan bread (most bread is vegan to begin with, just watch out for animal-based sweeteners)
📖 Recipe
Homemade Croutons
Ingredients
- 200 g white bread, cubed approximately — about half a large French loaf
- 4 tablespoon butter melted
- 3 tablespoon olive oil
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon salt
- 1 teaspoon parsley dried
Instructions
- Preheat oven to 375F
- In a microwaveable dish, add your butter, and melt in the microwave. Add the olive oil to the melted butter. Next, add in onion powder, garlic powder, salt, and parsley and mix well.
- Add half of your cubed bread to a large bowl. Mix half of your butter/oil mix to half of the bread, mix well. Add the second half of the bread cubes to the bowl. Add the rest of the butter/oil and mix well with your hands until all pieces are lightly coated. Then, spread your bread cubes onto a large pan lined with parchment paper or tin foil.
- Bake for 12-18 minutes (see notes), stirring every few minutes. When the buttery croutons are crisped to perfection, let them cool and serve. Or, store in an airtight container at room temperature.
Notes
- If your bread was quite fresh, it will need to bake for longer. Stale bread that has already dried out a bit will cook faster. Keep an eye on the croutons so they don't burn.
- If it seems like your croutons are cooking too fast or burning, turn the heat down to 350F and stir more often.
Nutrition
So, do yourself a favor and whip up a quick batch of homemade croutons and crunch your way to happiness with these garlicky, buttery croutons!
Hope you love them!
xo - C
About Chelsea Kram & XO&So
Hi! I'm Chelsea and I'm the Canadian food blogger behind all of the XO&So vegetarian comfort food recipes. Click here to get to know more about me.
Sami
Perfect! I’ve never made homemade croutons before. A friend has been baking bread and giving it to me. So now I have loaves and loaves of bread but didn’t want it to go stale. I decided to try homemade croutons. This recipe was perfect!!! I didn’t need to change anything. First batch smelled heavenly and was just the right crunch for my salad. Thank you thank you
chelseaxoandso
Wow — you made my day! So glad you enjoyed them! 🙂
Lisa Dee
They are wonderful!!
chelseaxoandso
I'm thrilled to hear you enjoyed them!!! Thanks Lisa! 🙂
Erica
Thank you so much for this recipe! The first batch I used fresh bread so they were very buttery yet delicious. I let the bread sit out overnight this time and they are crunchy and more crouton-ish. I’ve found my new go-to!
chelseaxoandso
That's so exciting, Erica!! Really glad to hear you liked them!
Haley
How long do these last in an air tight container?
chelseaxoandso
At least a week in my experience!
Steph
My first time making croutons - and it was a total buttery success!
So fast, so easy, so delicious...def make extra!
BRETT Bowers
What kind of white bread do you use? Sliced white bread or more like a bakery French bread loaf? Do you use the crust less pieces or cut only with crust added?
Chelsea Kram – XO&So: Vegetarian Comfort Food
I usually use bakery French or Italian bread! Any white bread will work, you just may need to keep a closer eye on them while they cook to make sure they don't burn. I do use the crust pieces, yes. That's up to you if you want to for your own croutons 🙂
Stephanie Decker
I make these every week!! It’s the “treat” to my daily lunch salad!
Chelsea Kram – XO&So: Vegetarian Comfort Food
Aww I love to hear that! So happy you like them 🙂
Cb
You really need to add a sixth star to the rating system, five stars just isn’t enough for this and it’s great on traditional recipes. Can you post a spicy version for Southwest salads that pairs with ingredients like fresh jalapenos and hot sauce based dressings?
Chelsea Kram – XO&So: Vegetarian Comfort Food
Wow!!!! You just made my day, I'm so happy you love them so much! And that's a great idea for spicy croutons. I'll work on that — thanks!!
Katie
So good! I split the batch between the oven and air fryer. The air fryer batch was done a couple of minutes sooner and seemed a little airyer (is that a word?). Both batches were really good though, and the recipe couldn't be easier!
Susan
Smells wonderful just made this recipe used leftover loaf of homemade beer bread. Will use them in a Caesar salad tonight
Marsha Pederson
Making these right now! Can they be frozen?
Chelsea Kram – XO&So: Vegetarian Comfort Food
I haven't tried but I think it will work! Let me know how it turns out if you try it 🙂