Best ever homemade croutons recipe
Crispy, golden and full of garlicky, herby flavour, these Best Ever Homemade Croutons are the perfect way to use up leftover bread. Ready in minutes and ideal for Caesar salads, soups or snacking straight off the tray, this easy homemade croutons recipe transforms simple bread into the ultimate crunchy topping.
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Servings: 8
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.
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.
Notes
• Use day‑old or slightly stale bread - it dries out more evenly and gives you the best crunchy croutons.
• Low and slow is key - you’re dehydrating the bread, not toasting it, so keep the temperature gentle.
• The croutons will turn light yellow from the olive oil, not from browning - that’s exactly what you want.
• Make a double batch if you can - they keep brilliantly and disappear fast on soups, salads and pasta dishes.
• Store fully cooled croutons in an airtight container to keep them crisp for days.