Make these easy homemade garlic croutons with day-old bread, olive oil, melted butter, garlic, salt, pepper, and just 12–18 minutes in a 375°F oven. The cubes are tossed in a savory garlic dressing, baked in one layer, turned halfway through, and cooled until crisp, giving you about 4 cups of crunchy croutons in roughly 25–30 minutes.
Every bite has a crisp golden exterior, a light buttery center, and fragrant garlic flavor that makes an ordinary salad, soup, or bowl of pasta feel special. This flexible recipe works with French bread, Italian bread, sourdough, or sandwich bread, and the optional Italian seasoning or parsley adds a fresh herb note without overpowering the toast.
Jump to RecipeWhy You’ll Love This Recipe
Store-bought croutons are convenient, but homemade croutons have a fresher aroma, better seasoning, and a more satisfying texture. You can make them from bread that is beginning to dry out, turning a simple leftover into a useful and delicious kitchen staple.
The combination of olive oil and butter gives these croutons balanced flavor. Olive oil helps the bread toast evenly, while butter brings a rich, rounded taste that pairs beautifully with garlic and herbs.
This recipe makes about 4 cups, enough for 6–8 servings depending on how generously you top each bowl. They are wonderful on a crisp green salad, but they also add crunch to tomato soup, creamy potato soup, Caesar salad, stuffing-inspired dishes, and even a simple bowl of beans.
- Fast: Prep takes about 10 minutes, and baking takes only 12–18 minutes.
- Budget-friendly: Day-old bread becomes the star of the recipe.
- Flexible: Use French, Italian, sourdough, or sandwich bread.
- Customizable: Choose fresh garlic, garlic powder, parsley, or Italian seasoning.
For a complete meal, scatter these crunchy bites over a bowl alongside easy baked chicken tacos. The crisp texture is especially welcome next to tender chicken and fresh toppings.
Ingredients You’ll Need
Start with 4 cups of day-old bread cut into 3/4-inch cubes. Slightly stale bread is ideal because it has already lost some moisture, allowing it to toast quickly and become crisp without requiring an excessive amount of fat.
French bread and Italian bread make classic, airy croutons with crisp corners. Sourdough adds a mild tang and a chewy interior, while sandwich bread creates lighter, more delicate pieces that brown quickly, so watch them closely near the end of baking.
The seasoned coating contains 3 tablespoons of extra-virgin olive oil and 2 tablespoons of melted unsalted butter. This amount is enough to lightly coat the bread without making the finished croutons greasy.
Use 2 finely minced garlic cloves for a direct, fresh garlic taste. You may substitute 1 teaspoon of garlic powder, which distributes very evenly and is less likely to burn during baking.
Finish the mixture with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Add 1/2 teaspoon dried Italian seasoning or dried parsley if you want a gentle herbal flavor.
- Measure the bread after cutting it into cubes for the most reliable result.
- Use unsalted butter so you can control the seasoning.
- Keep the cubes close in size so they finish baking at the same time.
- Have a rimmed baking sheet ready to keep the pieces from sliding off.
How to Make It Step-by-Step
Step 1: Heat the oven to 375°F (190°C) and prepare a rimmed baking sheet. Line it with parchment for easy cleanup, or leave it unlined if you prefer the croutons to make direct contact with the hot pan.
Step 2: Cut the day-old bread into even 3/4-inch cubes and place them in a large bowl. Consistent pieces matter because small cubes can become overly dark while larger pieces are still soft in the center.
Step 3: Whisk the olive oil, melted butter, garlic, salt, pepper, and optional herbs together in a small bowl. Take a moment to mix thoroughly so the garlic and seasonings are suspended throughout the fat instead of collecting in one spot.
Step 4: Pour the seasoned mixture over the bread cubes. Toss gently but thoroughly with a large spoon or clean hands until every piece has a light coating, taking care not to crush the bread.
Step 5: Transfer the coated cubes to the baking sheet and arrange them in one layer. Avoid crowding the pan, since overlapping bread can trap moisture and cause steaming rather than browning.
Step 6: Bake for 12–18 minutes, turning or stirring the cubes once halfway through the baking time. Begin checking around the 12-minute mark, especially if you are using thin sandwich bread, and remove the croutons when the edges are golden and the surfaces feel crisp.
Step 7: Let the croutons cool completely on the baking sheet. They continue to firm up as they cool, so do not judge the final crunch while they are still hot from the oven.
Serve them over a fresh salad or soup as soon as they are cool. They are also excellent with an easy shrimp dinner, where their garlic flavor echoes the savory seasoning and adds a pleasant contrast to tender seafood.
Chef’s Best Tips for Crisp Croutons
The bread’s moisture level is the biggest factor in the final texture. If your loaf is fairly fresh, cut the cubes and let them sit uncovered for a little while before coating them, or expect them to need a few extra minutes in the oven.
Do not soak the bread in the seasoning mixture. The goal is a thin, even coating on every surface, not a saturated cube, because too much fat can make the croutons heavy rather than crisp.
A large bowl gives you room to toss without breaking the bread. Pour the seasoned fat over the cubes gradually if needed, tossing as you go, so the mixture reaches the corners and sides of the bread.
Fresh garlic creates a wonderful aroma, but minced garlic can darken quickly at high heat. For a stronger garlic flavor without bitter, burnt pieces, use the garlic powder option, or infuse the oil with smashed garlic and remove the garlic before coating the bread.
- For even browning: Turn the croutons halfway through baking.
- For extra crunch: Cool them completely before judging their texture.
- For a milder flavor: Use garlic powder and reduce the herbs if desired.
- For more savory character: Add the optional dried Italian seasoning or parsley.
If you are serving them with a rich potato dish, try adding a handful to cheesy garlic scalloped potatoes just before serving. The crisp topping brings a welcome contrast to the tender, creamy layers.
Ways to Serve Garlic Croutons
A bowl of leafy greens is the obvious pairing, but these croutons can do much more. Add them to romaine with a creamy dressing, toss them with arugula and tomatoes, or use them to finish a simple salad of cucumbers, onions, and herbs.
They are also ideal on soup. Sprinkle them over tomato soup, creamy vegetable soup, chicken soup, or bean soup just before eating so they retain their crunch. The garlic-butter flavor adds depth without requiring another sauce or garnish.
For a casual appetizer, serve the croutons beside a warm dip or use them as crunchy bites in a chopped salad. You can also crush a few into coarse crumbs and use them as a quick topping for baked vegetables or casseroles.
Keep in mind that hot, brothy dishes soften croutons quickly. For the best contrast, add them at the table rather than stirring them into the entire pot.
Storage & Reheating
Cool the croutons completely before storing them. Any trapped warmth can create condensation inside a container, which softens the bread and reduces its crisp texture.
Place the cooled croutons in an airtight container and keep them at room temperature for up to 3 days. A pantry or cupboard away from heat and moisture is a better location than the refrigerator, where bread can lose its ideal texture.
If the croutons soften, spread them on a baking sheet and re-crisp them briefly in a 300°F (150°C) oven. Let them cool again before serving, since they become firmer as they return to room temperature.
- Never seal the croutons while they are still hot.
- Check stored croutons for moisture before using.
- Reheat only the amount you plan to serve.
- Discard them if they develop an off smell or visible mold.
Easy Homemade Garlic Croutons Recipe
Ingredients
Method
- Heat the oven to 375°F (190°C). Line a rimmed baking sheet with parchment, or leave it unlined if preferred.
- Cut 4 cups of day-old bread into evenly sized 3/4-inch cubes. Place the cubes in a large mixing bowl.
- Whisk together the olive oil, melted butter, minced garlic, kosher salt, black pepper, and optional dried herbs. If using garlic powder instead of fresh garlic, whisk in 1 teaspoon garlic powder.
- Pour the seasoned oil and butter over the bread cubes. Toss gently but thoroughly until the cubes are lightly and evenly coated.
- Spread the bread cubes in a single layer on the prepared baking sheet. Leave space between the pieces so they brown instead of steaming.
- Bake for 12–18 minutes, stirring or turning the croutons once halfway through. Remove them when they are golden brown and crisp on the outside.
- Cool the croutons completely on the baking sheet before serving or storing. They become firmer and crunchier as they cool.
Notes
Final Thoughts
This easy homemade garlic croutons recipe is one of those simple preparations that pays off every time. With day-old bread, a little olive oil, melted butter, garlic, and a hot oven, you can create crisp golden cubes that taste fresher and more flavorful than most packaged options.
Remember the key details: cut the bread evenly, toss it thoroughly in a light coating, spread it in a single layer, turn it halfway through baking, and cool it completely before storing. Those small steps produce the best texture and keep the garlic flavor warm and savory rather than bitter.
Make a batch whenever you have extra bread on hand, then use the croutons to add crunch to salads, soups, pasta dishes, and family-style dinners. Once you try them homemade, you will always have a reason to save that last piece of bread.