Croutons add the perfect crunch to soups and salads. Master the technique of how to make croutons below, and you’ll be able to make them all the time without a recipe. Just season with a flavorful seasoning blend, bake and enjoy!
Choosing the Right Ingredients
As with any good dish, one of the keys to success is picking the right ingredients. While that usually means the freshest ingredients, for croutons we actually want the opposite. Stale bread makes for great croutons.
If you are lucky enough to have a large loaf of sourdough, French boule or rustic Italian that are a few days old, they’ll work best. However, if you decide to make croutons on a whim, and nothing more than a sandwich loaf is available, not to worry. The croutons will still be very tasty, though maybe not as crunchy.
Just as important is a high-quality olive oil and/or butter. Finally, you’ll need fresh garlic, kosher salt and a little bit of onion powder. Ready? Let’s do this!
Homemade Crouton Recipe
Ingredients
- 1 loaf stale bread (approximately 2 cups bread cubes)
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 2 tablespoons butter, melted
- 1 teaspoon onion powder
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Directions
Step 1: Prep your sheet pan
Preheat oven to 375° F. Line a sheet pan with aluminum foil or parchment paper and set aside. (Foil helps with browning.)
Step 2: Season the bread cubes
Cut the bread into large 3/4″ cubes. The cubes should consistent in size for even browning. Place in a large bowl.
Rub minced garlic into cubes. Drizzle the olive oil and melted butter over bread cubes. Then, sprinkle with onion powder, salt and black pepper. Mix up the cubes with your hands to ensure even seasoning.
Step 3: Bake
Spread bread cubes on the prepared sheet pan, ensuring all pieces have space around them for even toasting.
Bake for 7 minutes, then remove from the oven and toss. Bake for another 7-10 minutes until all the cubes are cooked evenly and golden brown. Let cool on the pan.
More Crouton Seasoning Ideas
As mentioned above, once you’ve mastered the technique, it’s easy to play around with seasonings. You can test out some of the following ideas, or create your own!
- Fresh herbs, like rosemary or thyme
- Italian seasoning with a little bit of shredded Parmesan
- Crushed red pepper
- Sesame oil with furikake for an Asian-inspired flavor
How to Use Croutons
You’ll want to use your croutons in every way possible. You’ll want to add croutons to fresh green salads, of course. Caesar salads, for example, are a classic option for homemade croutons. But they can also be used to:
- Add crunch to homemade soups
- Make stuffing from scratch
- Top poached fish or baked chicken (instead of bread crumbs)
- Scramble with eggs, in a twist on matzo brei
Tips for Storage
Though we doubt your croutons will last very long, here are a few tips for proper storage:
- Store croutons in an airtight container or good quality zip-top bags
- Keep in a cool place, away from sunlight
- Keep away from extreme temperatures, including the oven and stovetop
Your homemade croutons should maintain their crispness for up to three days.
Main Dish Salads to Top with Croutons
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Pork and Balsamic Strawberry Salad
Serving this entree salad gives me hope that warmer days aren't too far off. If strawberries aren't in season yet, use thawed frozen in place of fresh. —Laurie Lufkin, Essex, Massachusetts
Fajita in a Bowl
Pull out the skewers and take a stab at grilling peppers, onions and corn for an awesome steak salad that’s all summer and smoke. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Tarragon Tuna Salad
It's surprising how a few herbs can brighten up tuna salad. Made with reduced-fat mayonnaise, this version gets its zip from mustard. It makes a terrific light lunch or Sunday brunch dish. —Billie Moss, Walnut Creek, California
Turkey and Apple Arugula Salad
This satisfying salad proves that turkey can be enjoyed outside of the holidays. Peppery salad greens, sweet grapes and rich walnuts combine to create a flavor sensation. —Nancy Heishman, Las Vegas, Nevada
Asian Slaw with Steak
Main-dish salads are so perfect for summer, especially this one with its Asian-inspired dressing—my favorite's favorite flavor. The colorful slaw and juicy steak combo is super quick and wonderful for breezy weeknight dinners. —Roxanne Chan, Albany, California
Yellow Squash Turkey Salad
With a wonderful mix of flavors, colors and textures, this impressive salad can be made in minutes for lunch with a friend or for a light dinner with your sweetie. It’s my favorite fast recipe! —Mildred Sherrer, Fort Worth, Texas
Grilled Asian Chicken Pasta Salad
This cool noodle salad makes a great casual one-bowl dinner or a perfect dish for a potluck or buffet. —Sharon Tipton, Casselberry, Florida
BLT Turkey Salad
This variation of a BLT salad goes great with a side of garlic bread or garlic toast, and will satisfy even the pickiest eaters. —Sherry Conley, Noel Hants County, Nova Scotia
Greek Brown and Wild Rice Bowls
This fresh rice dish tastes like the Mediterranean in a bowl! It's short on ingredients, but packs in so much flavor. For a hand-held version, leave out the rice and tuck the rest of the ingredients in a pita pocket. —Darla Andrews, Schertz, Texas
Tasty Taco Chopped Salad
My friends and I love Mexican food, but we also try to eat healthy. My mom taught me how to make this tasty taco salad for my friends. —Matthew Smith, Knippa, Texas
Herbed Tuna and White Bean Salad
This is a quick and delicious salad that can be made special for guests—or yourself—by grilling fresh tuna steaks instead of using canned. —Charlene Chambers, Ormond Beach, Florida
Shrimp Scampi Spinach Salad
My husband and I really enjoy both shrimp scampi and fresh spinach salad, so I put the two together. My oldest son loves it, too, and he's only 3! —Jamie Porter, Garnett, Kansas
Chicken Pasta Caesar Salad
My colleagues and I made a pact to eat healthier, and we took turns sharing dishes. I'm happy to report that, thanks to recipes like this crisp and tangy salad, we all trimmed down. —Teresa Jordan, Springville, Utah
Jambalaya Rice Salad
My cold rice salad has a hint of spice for a classic jambalaya-style kick. Shrimp, tomatoes, ham and peppers give it bright colors and a delightful texture. —Karen Rahn, Hixon, Tennessee
Almond-Apricot Chicken Salad
Here's a one-of-a-kind pasta salad that combines tender chicken, sweet apricots and crunchy vegetables. Plus, the lemony dressing can't be beat. —Susan Voigt, Plymouth, Minnesota
Chicken Fajita Salad
This recipe came from Texas, which is famous for its Mexican food. I love to cook, even though it's just for me and my husband now. I invite our grown kids over a lot, and they just love this chicken fajita salad. I'm happy to share it! —Lois Proudfit, Eugene, Oregon
Ground Beef Taco Salad
Everyone at our house loves this taco salad. In spring we look for something light and refreshing on the menu after the heavier comfort food of winter. —Muriel Bertrand, Shoreview, Minnesota
Spinach Salad with Tortellini & Roasted Onions
Spinach and tortellini go so well together, and this salad makes an easy meal with leftover cooked chicken. What really makes it special are the roasted onions that add oomph to bottled salad dressing. —Robin Haas, Jamaica Plain, Massachusetts
Chicken Tostada Salad
If I don't have any tostada shells on hand for this speedy salad, I just heat taco shells, break them in half and lay them flat on the plates. It works just as well. Great Southwest flavor! —Edie DeSpain, Logan, Utah
Grilled Jerk Shrimp Orzo Salad
The heat, seasonings and appearance of this colorful main-dish salad are perfect for summer—or any time of year that you want to summon memories of sunshine. —Eileen Budnyk, Palm Beach Gardens, Florida
Slow-Cooker Chicken Taco Salad
We use this super duper chicken across several meals, including it in tacos, sandwiches, omelets and enchiladas. My little guys love helping measure seasonings. —Karie Houghton, Lynnwood, Washington
Veggie Nicoise Salad
More and more people in my workplace are becoming vegetarians. When we cook or eat together, the focus is on fresh produce. This salad combines some of our favorite ingredients in one dish...and with the hard-boiled eggs and kidney beans, it delivers enough protein to satisfy those who are skeptical of vegetarian fare. —Elizabeth Kelley, Chicago, Illinois
Chicken and Spinach Pasta Salad
My family loves pasta salads, but usually they have too much mayonnaise or oily dressing. Using hummus gives this dish a great taste and texture, while also increasing its nutritional profile. Adding chicken (store-bought rotisserie chicken works well), makes this pasta salad a complete meal. —Jenny Lynch, Rock Island, Illinois
Shrimp & Nectarine Salad
For a cool salad on a hot summer day, I combine shrimp, corn, tomatoes and nectarines with a drizzle of tarragon dressing. We love it chilled, but it's delectable served right away, too. —Mary Ann Lee, Clifton Park, New York
Grilled Chicken Salad with Blueberry Vinaigrette
We love adding grilled chicken to our salads in the summer, but the real star here is the vinaigrette made with blueberry preserves and maple syrup. It goes great with a fresh baguette and a frosty glass of minted lemonade. —Susan Gauthier, Falmouth, Maine
Easy Asian-Style Chicken Slaw
From the first time I made this chicken dish, I knew it was a winner—the bowl came back to the kitchen scraped clean. This one-dish wonder works every time in my house! —Bess Blanco, Vail, Arizona
Mimi's Lentil Medley
I made this one summer evening by putting together what I had on hand. My husband gave it his top rating. —Mary Ann Hazen, Rochester Hills, Michigan
Garden Quinoa Salad
This recipe is special to me because it’s delicious as well as healthful. Serve it hot or cold, and enjoy the leftovers while they’re fresh! —Patricia Nieh, Portola Valley, California
Whole Wheat Orzo Salad
In less than 30 minutes, I can put together this hearty salad of pasta, white beans and veggies – and it’s good for a crowd. — Mya Zeronis, Pittsburgh, Pennsylvania
Balsamic Steak Salad
My husband loves blue cheese and I like a hearty salad that eats like a meal, so I put the two things together to make this steak salad recipe. The sweet-tartness of dried cranberries pairs deliciously with the cheese, creamy avocado and balsamic vinegar. It's irresistible! —Marla Clark, Albuquerque, New Mexico
Orzo-Tuna Salad with Tomatoes
Stuffed tomatoes provide endless options when you add meat, cheese, rice, veggies – or in this case, orzo. — Jenni Dise, Phoenix, Arizona
Ginger-Cashew Chicken Salad
I revamped an Asian-style chicken salad recipe to create this gingery, crunchy salad. Now it’s a huge success when I serve it at ladies luncheons. —Shelly Gramer, Long Beach, California
Chicken Quinoa Salad
We pile our favorite gyro fixin’s into nutritious quinoa bowls. Our local gyro guy has a cool but spicy sauce that transforms his sandwiches. It’s a must here, too. —Leah Lyon, Ada, Oklahoma
Thai Spinach Beef Salad
Here's a main-dish salad that's just plain fun to eat. It's crunchy, beefy and has a little kick. Best of all, it's good for you. —Janet Dingler, Cedartown, Georgia
Classic Cobb Salad
Making this salad is a lot like putting in a garden. I “plant” everything in nice, neat sections, just as I do with seedlings. —Patricia Kile, Elizabethtown, Pennsylvania
Apple Sausage Salad with Cinnamon Vinaigrette
Making croutons with cinnamon-raisin bread is sweet genius. Toss together the rest of the salad while they toast. —Kim Van Dunk, Caldwell, New Jersey
Mediterranean Spinach & Beans
If you want to make this dish vegetarian, use soy sauce instead of Worcestershire. I like this skillet meal served warm or cold. —Becky Cuba, Spotsylvania, Virginia
Gingered Spaghetti Salad
We love this chilled chicken salad brimming with colorful veggies. Make it meatless by omitting the chicken and tossing in more edamame. —Cindy Heinbaugh, Aurora, Colorado
Veggie Steak Salad
This salad just explodes with flavors. It's easy and quick to prepare, tastes delicious, and is a healthy dinner all on one plate. —Tiffany Martinez, Aliso Viejo, California
Bow Tie & Spinach Salad
With pasta salad, it’s easy to change up ingredients. We like to add grilled chicken and pine nuts, and sometimes we substitute black beans for the garbanzo beans. —Julie Kirkpatrick, Billings, Montana
Quick Nicoise Salad
Like the classic French salad Nicoise, I pack my salad with veggies, potatoes, tuna and eggs. Cooking the potatoes and beans together helps build it fast. —Valerie Belley, St. Louis, Missouri
Cashew-Curry Chicken Salad
My husband and I fell hard for the curried chicken salad from our grocery store deli, and I knew I could find a way to make something similar. This greek yogurt chicken salad has become one of our favorites to take on trips to the beach. —Janine Cooper-Moren, Portland, Oregon
Pear Chicken Salad with Maple Vinaigrette
Classic pear salad gets an innovative makeover with chicken and maple vinaigrette. We like to serve it over crisp romaine for a refreshing experience. —Chrysa Duran, Cambridge, Minnesota
Cool & Crunchy Chicken Salad
When the weather sizzles, get your chill on with a cool chicken salad. Mine uses grapes, pecans and celery for that signature crunch. —Sarah Smiley, Bangor, Maine
Thai-Style Cobb Salad
This veggie salad is like a mix of Cobb salad and my favorite summer rolls. If you have leftover chicken, toss it in. —Elisabeth Larsen, Pleasant Grove, Utah
Arugula & Brown Rice Salad
When we have company, arugula with brown rice is always on the menu. It’s my go-to pick for the potluck and party circuit, and I'm always sharing the recipe. —Mindy Oswalt, Winnetka, California
Southwest Shredded Pork Salad
This knockout shredded pork makes a healthy, delicious and hearty salad with black beans, corn, cotija cheese and plenty of fresh greens. —Mary Shivers, Ada, Oklahoma
Sesame Beef & Asparagus Salad
Cooking is one of my favorite hobbies—especially when it comes to experimenting with fresh ingredients like these. This meaty salad is wonderful at the start of asparagus season. —Tamara Steeb, Issaquah, Washington
California Burger Bowls
Burgers are a weekly staple at our house year-round. Skip the fries, chips and bun—you won't need them with these loaded veggie & fruit burgers. To spice up the mayo, add 1/2 tsp. of chipotle powder. —Courtney Stultz, Weir, Kansas
Salmon and Spud Salad
I headed straight for the kitchen when I decided to pick up a healthier lifestyle. This salmon with veggies proves that smart choices can be simple and satisfying. —Matthew Teixeira, Milton, Ontario
Warm Rice & Pintos Salad
During my undergrad years, my roommate taught me how to cook vegetarian dishes like brown rice with pintos. It's so versatile; you can turn it into a wrap or casserole. —Natalie Van Apeldoorn, Vancouver, British Columbia
Edamame Salad with Sesame Ginger Dressing
This bright baby kale salad is packed with a little bit of everything: hearty greens, a nutty crunch, a zip of citrusy goodness and a big protein punch. It's pure bliss in a bowl. —Darla Andrews, Schertz, Texas
Sesame Chicken Slaw Salad
I tasted many types of Asian chicken salad in California. When I moved back to Georgia, I wanted more. Here’s a gingery-sweet recipe using wonton strips. —Michelle Mulrain, Evans, Georgia
Twisted Eggs Benedict Salad
Salad for breakfast? Absolutely. You can prep everything except the dressing and chill it overnight. In the morning, dress the salad and poach the eggs. —Noelle Myers, Grand Forks, North Dakota
Shrimp Avocado Salad
This salad can be served as a cool and satisfying dinner or lunch. The delicious taste and smooth texture of avocados mixed with the crisp shrimp salad is heavenly. —Teri Rasey, Cadillac, Michigan
Mediterranean Bulgur Bowl
You can also transform this tasty bowl into an Italian version with mozzarella, pesto, tomatoes, spinach and basil. —Renata Smith, Brookline, Massachusetts
Grilled Southwestern Steak Salad
Pasta salad loaded with steak, peppers and onions makes both my boyfriend and me happy. Plus, it’s versatile! We serve it hot, room temperature or cold. —Yvonne Starlin, Westmoreland, Tennessee
Ham & Mandarin Salad
I created this salad at the request of all the men in our house. They asked for something tangy, sweet, spicy and manly. This fit the bill. —Patricia Swart, Galloway, New Jersey
Orange-Wild Rice Salad with Smoked Turkey
For picnics and potlucks, we make a salad of smoked turkey, wild rice and dried cherries. The citrus dressing is refreshing and light. —Sharon Tipton, Casselberry, FL
Strawberry-Blue Cheese Steak Salad
At lunch one day, a friend told me about a steak salad she'd had at a party. It sounded so fantastic I had to try it for myself. My family would eat it nonstop if we could. Can't seem to get enough of that tangy dressing! —Alma Winberry, Great Falls, Montana
Berry Chicken Salad
Bright berries and creamy goat cheese make this one a winner! —Wendy Ball, Battle Creek, Michigan
Avocado & Garbanzo Bean Quinoa Salad
This delicious quinoa avocado salad is high in protein and holds well in the fridge for a few days. If you make it ahead, add avocados and tomatoes right before serving. —Elizabeth Bennett, Seattle, Washington
Salmon & Spinach Salad with Avocado
We eat a power salad packed with salmon and spinach at least once a week. It’s a cinch to make, even after a hard day’s work. —Jenny Dawson, Fond du Lac, Wisconsin
Turkey Salad with Pear Dressing
This salad is perfect for using up leftover turkey, chicken or deli meat. Anjou pears are such a great winter fruit. —Nancy Heishman, Las Vegas, Nevada
Chicken and Asian Slaw
This meal is always a hit, and it goes together so quickly. Sesame ginger salad dressing adds refreshing flavor to this pairing of broiled chicken and an exotic homemade coleslaw. —Melissa Jelinek, Apple Valley, Minnesota
Strawberry-Quinoa Spinach Salad
We make quinoa with spinach and strawberries year-round, but it's most fun when we go to the farmers market to get the season’s first berries. —Sarah Johnson, Indianapolis, Indiana
Skinny Cobb Salad
This "skinny" version of Cobb salad has all the taste and creaminess with half the fat and calories. You can skip the coleslaw mix and do all lettuce, but I like the crunch you get with cabbage. —Taylor Kiser, Brandon, Florida
Salmon Salad with Glazed Walnuts
This main-dish salad was inspired by a dish I enjoyed during a trip. The glazed walnuts give it a little something special. I've also topped it with grilled chicken or portobello mushrooms when I have them on hand. —Joanna Kobernik, Berkley, Michigan
Asparagus Nicoise Salad
I’ve used this Nicoise as an appetizer or a main-dish salad, and it’s a winner every time I put it on the table. Here’s to a colorful, do-ahead sure thing. —Jan Meyer, St. Paul, Minnesota
Chicken Nicoise Salad
This salad makes it easy to eat what’s good for you. It’s versatile, so you can use asparagus in place of green beans and salmon instead of tuna, or add garden tomatoes. And if you follow the keto diet, you'll be happy to know this is a keto chicken salad. —Nick Monfre, Oak Ridge, New Jersey
Orange Chicken Spinach Salad
For a salad with refreshing color and crunch, we toss chicken and spinach with mandarin oranges and red onion, then splash everything with a tangy vinaigrette. —Jean Murawski, Grosse Pointe Park, Michigan
Grilled Pork Noodle Salad
The only complex thing about this easy salad is the flavor! With smoky barbecued pork and a variety of fresh herbs and vegetables, this is a comforting and tasty home-cooked meal. —Rosalyn Nguyen, Astoria, New York
Summer Splash Chicken Salad
When it’s too hot to eat inside, I head out to the patio. Shred some rotisserie chicken and toss with mango, watermelon and grapes for an ooh-ahh healthy chicken salad. —Barbara Spitzer, Lodi, California
Strawberry-Turkey Spinach Salad
This light, refreshing salad is a true showstopper, visually and nutritionally, with fresh strawberries and yellow pepper strips tossed with fresh baby spinach. Serve with warm whole wheat rolls or flax or bran muffins. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Tropical Fusion Salad with Spicy Tortilla Ribbons
Fresh fruits and veggies pair up for a fantastic summer salad that's savory, sweet and spicy all at once. Make the tortilla strips with your pizza cutter—so easy! —Jennifer Fisher, Austin, Texas
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Jennifer Schwarzkopf