Croutons are small cubes of toasted bread used as a garnish for soups or stews, and as an ingredient in some salads. But they can also be an irresistible snack: it’s impossible to eat just one.
The simplest version, which is the one we propose today, simply consists of browning pieces of bread with olive oil, but we can also toast our croutons in butter, or season them with garlic and parsley, paprika, or other spices that give it a more special touch.
We’ll make them in a frying pan, the traditional way, and also in an air fryer: in the latter, they require much less effort and the croutons get a more even golden brown… you could even make them without oil, although we don’t recommend omitting it because it gives the bread a really nice flavor. If you don’t have an air fryer, you can make them the same way in a conventional oven.
Almost any type of bread will work for croutons, although it’s best to use bread with a dense crumb so you can cut it into uniform cubes. A high-hydration bread with a lot of air pockets will be difficult to slice properly. It’s common to use day-old bread for the same reason: it’s easier to dice, but you can certainly use fresh bread.
Homemade croutons keep perfectly in the pantry stored in an airtight jar… if they don’t get devoured first!
How to make Homemade Croutons?
Ingredients
| Ingredient | Amount (for 4 people) |
|---|---|
| Rustic country-style loaf bread (slices) | 6 |
| Extra virgin olive oil | enough to cover bread in a single layer |
| Salt (optional) | to taste |
| Garlic powder (optional) | to taste |
| Onion powder (optional) | to taste |
| Ground black pepper (optional) | to taste |
Difficulty: Easy
Total time: 25 minutes
- Preparation: 5 minutes
- Cooking: 20 minutes
Step by Step Instructions:
- Cut the bread into roughly equal‑sized cubes, slightly larger than one centimeter on each side. Don’t be too meticulous about the appearance; they look better if they’re more rustic and irregular. You can even break them into pieces by hand. For a drier, crispier finish, let them air dry for a few hours or overnight.
- Heat plenty of extra virgin olive oil in a frying pan, enough to cover the bread in a single layer. Check the temperature so it doesn’t smoke or get too cold before adding the croutons; it should reach about 170‑180ºC (340‑350ºF). You can test it by adding a small piece of bread; if it’s ready, it will immediately be surrounded by small bubbles.
- Fry the bread in batches without overcrowding the space, keeping a close eye on the temperature. Turn the pieces with a slotted spoon or tongs once they are golden brown on one side, and fry them a little longer on the other. Be careful not to overcook them; they go from toasted to burnt in the blink of an eye.
- Drain on kitchen paper and continue with the rest of the bread. Season to taste while still hot, adding salt and the spices mentioned, or any others you prefer.
Video Guide 📺
Nutritional Facts (per 1 oz / 28g of homemade croutons, olive oil‑fried, unseasoned)
| Nutrient | Amount |
|---|---|
| Calories | 130 kcal |
| Protein | 3 g |
| Carbohydrates | 15 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Fat | 6 g |
| Saturated Fat | 1 g |
| Sodium | 150 mg |