Crispy, garlicky and so easy to make, these Best Ever Homemade Croutons turn leftover bread into the perfect topping for soups, salads and Caesar bowls - a quick, flavour‑packed homemade croutons recipe anyone can master
These homemade Croutons taste great!! They are quick and easy to make and are easily stored for a long period of time. They get thrown on everything in our house – my Caesar Salad, the Chicken Caesar Wraps, even the Bacon, Cabbage & Potato Soup. They are also great on cold pasta salads and my 5 year old eats them as in their own as a crunchy snack!! Half the time they don't even make it to the salad bowl because certain small people in my kitchen treat them like crisps!! And fair enough, they're garlicky, herby and crunchy. Perfect for levelling up dinners, adding some texture to salads or just giving leftover bread a glorious second life.
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Ingredients and substitutions
See recipe card for full ingredient list with quantities.
- Bread – Any bread works: sourdough, bloomer, baguette, ciabatta, even the slightly stale stuff lurking in the bread bin. Soft sliced bread will work too, it just gives a lighter, softer crunch.
- Dried Thyme – Classic, earthy and reliable. Swap for dried oregano, mixed herbs or even Italian seasoning if that's what you've got.
- Extra Virgin Olive Oil – Gives that gorgeous golden colour and rich flavour. In my opinion extra virgin olive oil is non negotiable.
- Salt & Pepper – Simple but essential. Flaky sea salt is lovely here, but table salt does the job.
- Garlic – Fresh garlic gives the best flavour. If you're out, use ½ teaspoon garlic powder per clove as a backup.
How do I make best ever homemade croutons?
This recipe couldn't be simpler – just a bit of chopping, a good mix with your hands and a slow bake to dry everything out until perfectly crisp…. Let's get into it.
1: Prep the bread – Slice the bread into bite‑sized pieces, keeping them roughly the same size so they cook evenly. .
2: Add the flavour – Finely dice the garlic, then add it to a large tray with the chopped bread, thyme, olive oil and a good pinch of salt and pepper.
3: Mix by hand – Use your hands to gently squeeze and toss the bread so it soaks up all the garlicky oil. This helps every piece take on maximum flavour
4: Bake low and slow – Spread the croutons out on a baking tray in a single layer. Bake at 150°C for 15 minutes, then give them a stir to help them dry evenly. Bake for another 15 minutes.
The goal is to dry the bread out, not toast it, there should be no browning. A slight yellow tint from the extra virgin olive oil is perfect.
5: Cool and store – Leave the croutons to cool completely on the tray, then store in an airtight container to keep them crisp.
Serving suggestions
- On a Caesar Salad – the obvious (and best) choice. These croutons add the perfect crunchy bite to my classic Caesar Salad, soaking up all that creamy Caesar dressing.
- Stuffed into Caesar Salad Wraps – trust me, the crunch makes the wrap. It turns a simple lunch into something that feels a bit smugly gourmet. We eat these as a main meal with warm griddled chicken.
- On Bacon, Cabbage & Potato Soup – The garlicky crunch against that creamy, smoky soup works really well.
- As a snack – my family treat them like crisps, so if you actually want them for dinner, hide a handful for yourself.
- On anything that needs texture – pasta bakes, roasted veg, even a tomato salad. If it looks a bit sad, throw croutons at it.
Variations
Storage and freezing
- Storage – Once completely cooled, store your homemade croutons in an airtight container at room temperature. They'll stay perfectly crisp for up to 5 days - longer if your family doesn't find them first.
- Freezing – Croutons freeze surprisingly well. Pop them into a freezer‑safe bag or container and freeze for up to 3 months. To revive, simply spread them on a tray and warm in the oven for a few minutes to crisp back up. Perfect for emergency Caesar salads or last‑minute soup upgrades.
- Use your hands – always. Tongs and spoons are fine, but nothing beats giving the bread a proper squeeze to help it soak up every drop of that garlicky oil.
- Go low and slow – If you crank the heat, they'll toast instead of dry out. We're aiming for crunchy, not golden brown artisan bakery vibes.
- Size matters – Keep the bread pieces roughly the same size so they dry evenly.
- Don't rush the cooling – Let them cool completely on the tray. This is where they firm up and get that perfect crisp.
- Make extra – Trust me. Between kids, partners, half the tray disappears before it reaches the salad!!
FAQ
How to make croutons in the UK?
Exactly the same way you'd make them anywhere else – chop up your bread, toss it with garlic, thyme, oil, salt and pepper, then bake low and slow at 150°C until dried out and crisp. The only real "UK twist" is that we measure in °C and tend to have leftover bloomer lying around.
Are croutons healthy or unhealthy?
They sit somewhere in the middle. They're essentially dried bread with a bit of oil – so not unhealthy in the grand scheme of things, but not exactly a superfood either. Homemade croutons are generally "healthier" than shop‑bought because you control the oil, salt and ingredients.
How do you make croutons for Caesar salad?
Use the same method, but make sure the pieces are small enough to scoop up with a fork and soak up that creamy Caesar dressing. Garlic and thyme work beautifully, but you can also add a pinch of smoked paprika or Parmesan for extra Caesar‑friendly flavour
Can you make croutons without stale bread?
Absolutely – fresh bread works just fine. Stale bread just dries out a little quicker, but the low‑and‑slow bake does all the heavy lifting anyway. If anything, fresh bread gives you a slightly softer, more tender crunch, which my family happily demolishes just the same.
Did you enjoy this recipe? have a question? It would mean so much to me if you please leave a comment and a rating below!
Best ever homemade croutons recipe
Equipment
- 1 cooking tray
- 1 airtight container
Ingredients
- ½ loaf bread
- large glug extra virgin olive oil
- 1 bulb garlic
- 1 tablespoon dried thyme
- salt and pepper
Instructions
- Prep the bread – Slice the bread into bite‑sized pieces, keeping them roughly the same size so they cook evenly.
- Add the flavour – Finely dice the garlic, then add it to a large bowl with the chopped bread, thyme, olive oil and a good pinch of salt and pepper.
- Mix by hand – Use your hands to gently squeeze and toss the bread so it soaks up all the garlicky oil. This helps every piece take on maximum flavour
- Bake low and slow – Spread the croutons out on a baking tray in a single layer. Bake at 150°C for 15 minutes, then give them a stir to help them dry evenly. Bake for another 15 minutes.
- Cool and store – Leave the croutons to cool completely on the tray, then store in an airtight container to keep them crisp.
Notes
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Pairing
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