Last Updated on 26 September, 2026 by Elby | The Tasteful Pantry
Golden, crunchy homemade croutons can turn a simple salad or bowl of soup into something far more interesting. They’re also one of the easiest ways to give stale bread a second life, transforming it into crisp, flavour-packed bites with just a handful of pantry staples. Try them with creamy cauliflower and potato soup or roasted pumpkin soup.
Why Homemade Croutons are Better
Between the rock hard, flavourless croutons in shop-bought salads and the old stray pieces of bread filling up the freezer, I had no choice other than to make my own herb and garlic croutons. The crunchy yet melt in your mouth texture and delicious flavour are an easy homemade touch that make a huge difference to any salad or soup. It’s all about flavour and texture. Until you’ve tried them, you honestly don’t know what you’re salads have been missing!
These are super easy croutons to make and the ideal way to use up stale bread, while instantly elevating any meal.
The Secret to Perfectly Crispy Croutons
You can make croutons with most types of bread but different varieties will provide different textures. I like using sourdough, ciabatta, Italian and artisan loaves. If the bread has a lot of holes (enter sourdough and ciabatta) the oil and butter can coat all surfaces making for melt-in-your-mouth croutons! But if you have other types sitting in the pantry or freezer they will work just fine.
The mix of oil and butter, oven temperature, spacing on trays, and avoiding soggy centres. This section builds authority and helps with “how to make croutons” intent.
Ingredients for Oven Baked Croutons
Bread (preferably stale): I recommend sour dough for the texture it provides and the slight tang. But ciabatta, Italian or any artisan loaves also work well.
Spice mix: salt, pepper, dried oregano, dried thyme.
For the golden crunch: oil (vegetable or canola), unsalted butter.
How to Make Croutons from Stale Bread
Step 1: Preheat the oven to 200°C conventional or 180°C fan forced.
Step 2: Add the bread, salt, pepper and herbs to a container with a lid. Give it a good shake so everything is evenly coated.
Step 3: Heat the oil in a pan over medium heat and add the butter. Once melted, tip in the bread along with any leftover seasoning and toss well to coat.
Step 4: Spread the bread out in a single layer on an oven tray. Bake for about 6 minutes, tossing every couple of minutes so it toasts evenly without catching.
Step 5: Once lightly golden and crisp, remove from the oven and allow to cool. Serve with your favourite salad or soup.
Flavour Options
Try some alternative flavours to complement the dish or just to mix things up.
- Parmesan
- Smoky paprika
- Chilli
- Cumin and coriander for a Middle Eastern touch
How do I Store Croutons?
Make sure the croutons are cooled completely before storing in an airtight container – a glass jar or ziplock bag – and keep at room temperature for up to 1 week.
To return their crispness lie in a single layer on a tray and place in a preheated oven (200°C conventional | 180°C fan forced) for 3-5 minutes. They don’t need to cook, so keep an eye on them – you just want them to crisp up a little.
How to Use Croutons
- Salads like pumpkin blue cheese and corn, halloumi and chorizo
- Soups particularly creamy or blended varieties like Middle Eastern cauliflower and potato soup with caramelised onion
- topping pasta or pasta bakes
- snacking (very underrated but real)
Reducing Food Waste with Croutons
If you’re like me, you’ll have the two crusts left in the bag or one bread roll that has gone stale, and no one is going to make a sandwich out of them – croutons are the perfect solution. I recommend tearing the bread, rather than cutting. The rough and jagged edges absorb the oil and make for crunchier bites – particularly if the bread is more crust than inner.
My leftovers post has more ideas for using up ingredients and leftover meats and meals. It’s definitely worth a read.
Homemade Croutons FAQ
Can you make croutons in an air fryer?
Yes, an air fryer works brilliantly for croutons. Cook them in a single layer at a medium heat, shaking the basket occasionally, until they’re golden and crisp.
What is the best bread for croutons?
Almost any bread works, but crusty loaves like sourdough, baguette or ciabatta give the best texture. That said, sandwich bread, rolls, or even leftover garlic bread can all be turned into delicious croutons.
Can you make croutons from stale bread?
Absolutely – and it’s one of the best ways to use it up. Stale bread actually works better than fresh because it dries out more evenly in the oven, giving you perfectly crisp croutons with no soggy centres.
How long do homemade croutons last?
Homemade croutons will keep well for about a week when stored in an airtight container at room temperature. If they start to lose their crunch, you can pop them back in the oven for a few minutes to crisp them up again.
What do you use croutons for?
Croutons are most commonly served on top of soup and salad. But you can also sprinkle them over pasta or crush them up and spread over pasta bakes, or even snack on them as a savoury bite.
Why are my croutons not crunchy?
This usually comes down to too much moisture or overcrowding the tray. Make sure your bread isn’t too fresh, use the right amount of oil and butter, and bake them in a single layer so the heat can circulate properly. Also make sure they are completely cooled before storing them.
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Homemade Croutons
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 2 slices sourdough - day old, thick and torn into 1-2 cm pieces (ciabatta, artisan or Italian loaves work well)
- ¼ tsp salt
- ¼ tsp pepper
- ½ tsp dried oregano
- ¼ tsp dried thyme
- ¼ tsp garlic powder
- 60 ml oil - vegetable or canola
- 20 grams unsalted butter
Instructions
- Preheat the oven to 200°C | 180°C fan forced.
- Place the bread, salt, pepper, herbs and garlic powder into a container and cover with a lid. Shake to coat the bread in the herbs and spices.
- Heat the oil in a pan over medium heat and add the butter. As soon as the butter has melted, add the bread along with any extra bits of seasoning and toss to coat in the oil mix.
- Cook for 2 minutes shaking the pan regularly to ensure the bread doesn't burn – they should just be starting to toast lightly.
- Transfer to an oven tray and spread evenly in one layer. Cook for 6 minutes; check and toss every 2 minutes to ensure it toasts evenly and doesn’t burn. Remove from the oven once lightly browned and crunchy. Serve with salad or soup.
Nutrition
*Nutrition and calorie figures are estimates only.
