How to Make Croutons
Crunchy, golden croutons lift a salad, add texture to a soup, and turn stale bread into something you actually look forward to eating. They’re one of those tiny kitchen wins: inexpensive, fast, and rewarding. This version leans on a simple garlic-infused olive oil and fresh parsley so each bite has clean, familiar flavor.
I like to make a single batch while I’m prepping dinner and leave the croutons cooling on the counter. They stay crisp and are ready to toss into a Caesar, sprinkle over tomato soup, or use as a garnish for roasted vegetables. The technique is forgiving, so you don’t need special skills to get consistently good results.
Below you’ll find the exact ingredients and step-by-step instructions I use, followed by practical tips, gear you’ll need, and sensible substitutions for different diets. Read the ingredients and steps first, then skim the troubleshooting section if anything goes sideways.
Ingredients at a Glance
- 4 cups bread cubes, cut into ¾ inch squares (from a sturdy bread like sourdough) — sturdy bread holds its shape while toasting and gives the best crunch.
- ½ cup extra-virgin olive oil — flavors the croutons and helps them brown; use a good-quality oil for the best aroma.
- 3 garlic cloves, thinly sliced — infuses the oil with a gentle garlic flavor; slice thin so garlic releases flavor quickly.
- 2 tablespoons Italian parsley, minced — adds freshness and a light herbal note after toasting.
- ½ teaspoon kosher salt — seasons the batch; kosher salt is easier to control by touch.
- ½ teaspoon freshly ground black pepper — gives a mild peppery lift; grind fresh for brightness.
Croutons in Steps
- Preheat the oven to 375°F (190°C). Place the 4 cups bread cubes in a large bowl and set aside.
- In a small saucepan over medium heat, add ½ cup extra-virgin olive oil and the 3 thinly sliced garlic cloves. Cook, stirring frequently, until the garlic turns light golden and the oil is fragrant, about 4–5 minutes. Take care not to let the garlic burn.
- Remove the pan from the heat and pour the garlic and oil over the bread cubes. Toss the bread to coat evenly.
- Spread the coated bread cubes in a single layer on a rimmed sheet pan. Bake for about 10 minutes, turning or flipping the cubes once or twice so they brown evenly.
- Remove the pan from the oven and transfer the toasted bread cubes back to the large bowl.
- Add 2 tablespoons minced Italian parsley, ½ teaspoon kosher salt, and ½ teaspoon freshly ground black pepper to the warm croutons and toss to combine.
- Set the croutons aside to cool completely before using or storing.
What Sets This Recipe Apart
This method is built around aromatizing oil with sliced garlic, which gives a gentle, evenly distributed garlic note without adding raw garlic bite. Because the garlic cooks in oil before it meets the bread, the flavor is more rounded and less harsh than sprinkling raw garlic powder over the cubes.
Using sturdy, ¾ inch cubes creates croutons that stay crunchy longer. Smaller cubes can brown too quickly and dry out; larger cubes stay tender inside with a crisp exterior. The brief toss with parsley after toasting preserves the herb’s bright color and fresh flavor.
The technique is quick: the active cook time is short and most of the work is passive baking and cooling. That makes it easy to fold crouton prep into a larger meal routine.
Low-Carb/Keto Alternatives
- Use low-carb or keto bread cut into similar-sized cubes and follow the same oil-and-garlic procedure; the toasting time may vary depending on the bread’s density.
- For a crunchy, carb-free alternative, bake or pan-fry small nests of grated hard cheese (Parmesan or similar) until crisp and use them in place of croutons as a garnish.
- Pork rind pieces can offer a crunchy, savory substitute when you want a pork-based snack; toss them with warm garlic oil briefly for extra flavor (no quantities changed from the original recipe).
Kitchen Gear Checklist
- Large bowl — for tossing and cooling the bread cubes.
- Small saucepan — to warm the oil and gently brown the garlic.
- Rimmed sheet pan — prevents oil drips and keeps cubes in a single layer for even toasting.
- Sharp knife and cutting board — to cut the bread into uniform ¾ inch cubes.
- Tongs or a spatula — to turn cubes on the baking sheet while toasting.
- Measuring cups and spoons — to follow the recipe amounts accurately.
- Cooling rack or another large bowl — for cooling the croutons after baking.
Problems & Prevention
Burnt garlic: this is the most common pitfall. The garlic should turn light golden and the oil should smell fragrant. If the garlic looks brown at any point, remove the pan from heat immediately. Cook over medium (not high) heat and watch closely during the 4–5 minute window.
Soggy croutons: make sure the cubes are in a single layer on the rimmed sheet pan and don’t overcrowd; crowded pieces steam instead of crisp. Also ensure you pour the oil and garlic over the bread while the oil is warm but not smoking — if the bread soaks up too much oil it can stay heavy rather than crisp.
Uneven browning: turn or flip the cubes once or twice during the roughly 10-minute bake. If some cubes are browning faster, rotate the pan in the oven midway through cooking so heat distribution is more even.
Overly salty croutons: if your kitchen uses a dense table salt rather than kosher, adjust future batches accordingly. The recipe calls for ½ teaspoon kosher salt; taste and adjust the next time if needed.
Substitutions by Diet
- Gluten-free: swap in a sturdy gluten-free loaf cut into ¾ inch cubes; follow the same steps and watch the toasting time closely since GF breads vary in moisture.
- Lower fat: reduce the oil slightly and toss bread more sparingly; start with less oil and add more only if needed, but note texture will be less rich.
- Oil swap: if you prefer a different flavor or higher smoke point, use an oil like avocado oil in place of extra-virgin olive oil. The recipe’s method remains the same.
- Herb variations: if Italian parsley isn’t available, use other fresh herbs like chives or dill in small amounts—add them after toasting to preserve brightness.
- Vegan: this recipe is already vegan-friendly as written.
Testing Timeline
Follow this timeline for efficient prep:
- Prep and cube bread: 5–10 minutes depending on loaf size and knife skills.
- Infuse oil and cook garlic: 4–5 minutes on medium heat (watch for light golden color).
- Toss bread with oil and transfer to sheet pan: 2–3 minutes.
- Bake and turn once or twice: about 10 minutes total; adjust if your oven runs hot or cool.
- Cool completely before storing or using: allow at least 15–20 minutes on a rack or in a bowl so steam escapes and the croutons crisp fully.
Leftovers & Meal Prep
Store cooled croutons in an airtight container at room temperature. They retain crunch for several days to a week depending on humidity. If you expect them to sit longer, freeze them in a sealed bag and re-crisp in a 350°F (175°C) oven for a few minutes when ready to use.
Make-ahead tips: you can bake multiple pans at once if you’re prepping for the week. Keep the toasted bread cubes separate from fresh herbs and seasonings until they cool; add parsley and final seasoning while they’re warm for optimal adherence, as described in the steps.
Reader Questions
Can I make these without slicing the garlic?
Sliced garlic gives a mild, spreadable flavor to the oil. If you prefer, you can mince the garlic very finely and warm it in the oil for a more immediate garlic presence, but mince carefully and watch closely—small pieces brown faster than slices.
What kind of bread works best?
Sturdy breads with some chew—sourdough, country loaves, or day-old artisanal breads—hold up well. Soft sandwich bread can work but may produce smaller, faster-browning croutons.
Can I add grated cheese?
You can sprinkle grated hard cheese over the hot croutons after baking for a savory finish; add it while they’re warm so it adheres. Keep in mind this changes the final flavor and isn’t part of the original ingredient list.
How do I scale the recipe?
Scale by keeping the same ratios: if you double the bread, double the oil, garlic, parsley, salt, and pepper. Spread across two sheet pans if needed so everything stays in a single layer and toasting stays even.
Serve & Enjoy
Croutons are a small thing that makes a big difference: toss them with greens and a vinaigrette, float them in a bowl of soup, or scatter them over roasted vegetables for texture contrast. Because they’re made with garlic-infused oil and fresh parsley, they add warmth and brightness without overpowering the dish.
Let the batch cool fully before using or storing. When you reach for a handful, enjoy that satisfying crunch—and know you made it in minutes with simple technique and everyday ingredients. Happy cooking.
How to Make Croutons
Ingredients
Ingredients
- 4 cupsbread cubes cut into 3/4 inch squares (from a sturdy bread like sourdough)
- 1/2 cupextra-virgin olive oil
- 3 garlic cloves thinly sliced
- 2 tablespoonsItalian parsley minced
- 1/2 teaspoonkosher salt
- 1/2 teaspoonfreshly ground black pepper
Instructions
Instructions
- Preheat the oven to 375°F (190°C). Place the 4 cups bread cubes in a large bowl and set aside.
- In a small saucepan over medium heat, add ½ cup extra-virgin olive oil and the 3 thinly sliced garlic cloves. Cook, stirring frequently, until the garlic turns light golden and the oil is fragrant, about 4–5 minutes. Take care not to let the garlic burn.
- Remove the pan from the heat and pour the garlic and oil over the bread cubes. Toss the bread to coat evenly.
- Spread the coated bread cubes in a single layer on a rimmed sheet pan. Bake for about 10 minutes, turning or flipping the cubes once or twice so they brown evenly.
- Remove the pan from the oven and transfer the toasted bread cubes back to the large bowl.
- Add 2 tablespoons minced Italian parsley, ½ teaspoon kosher salt, and ½ teaspoon freshly ground black pepper to the warm croutons and toss to combine.
- Set the croutons aside to cool completely before using or storing.
Equipment
- Oven
- rimmed sheet pan
- Large Bowl
- Small Saucepan
Notes
Store in an airtight container for up to 2 weeks, or freeze for up to 2 months. To use, bake the frozen croutons on a baking sheet at 300°F until thawed and crisp.
