How To Make Perfect Croutons

May 15, 2011 by     5 Comments    Posted under: Cooking 101, Easy Recipes, Recipes

Perfect Croutons

I often wonder why people buy bagged croutons at the store when they are so easy and inexpensive to make at home.  You can make them out of any bread, even hot dog buns, and are a great way to do something with stale bread rather than throw it away.

You can season them with anything you like.  Herbs, cheese, chili powder, sugar and spice, whatever.  Let your imagination go wild, you can’t really screw them up.  But today, I’m going to focus on a basic recipe that I love and seem to make the most.  The bread I’ll be using is week-old Grandma’s Bread, which I’ve decided makes the best croutons ever.

Start by slicing the bread in uniform sizes.  I like mine about ½ inch thick, but you may like yours smaller.  Once sliced, turn the stack and slice in strips, then turn again and slice to get uniform cubes.

Crouton Slicing

Crouton Slicing

Crouton Cubing

Crouton Cubing

Crouton Cubes

Crouton Cubes

Place the cubes in a baking pan and drizzle with oil.  I like extra virgin olive oil, but you could use any that you like or have on hand.  Butter is especially delicious if you’d like to use it.

Olive Oil Drizzle

Olive Oil Drizzle

Season with fresh-ground black pepper and kosher salt.  You won’t need a lot of salt because of the dressing you will be eating the croutons with later, so a couple of pinches for the entire pan should be sufficient.  Sprinkle with thyme, maybe ½ teaspoon for the entire pan.

Seasoned Croutons

Finely grate some Pecorino Romano cheese, sprinkle liberally on top, and then toss the croutons with your hands to coat with the oil and seasonings.


Bake at 350˚ for twenty minutes, then turn them with a spatula and bake for an additional 20 minutes.  They should be perfectly golden brown and very crunchy.

Turn to brown evenly

Serve hot or cold on a simple green salad; toss with tomatoes, basil, mozzarella, olive oil, and balsamic vinegar; try them in Chipotle Romano Salad with Croutons; or put them in a bowl of hot soup.  Delicious! They will keep in a sealed container for a couple weeks, but I’ve never had mine last more than a few days.  Enjoy!


5 Comments + Add Comment

  • Love the recipe and the format, but to make putting it all in my iPad’s recipe app (The Recipe Box) a bit easier, would you please put the entire recipe at the bottom of all of your lovely photos? Thanks. French people think Americans are pretty stupid for buying croutons when they’re just oiled & seasoned toast — and they’re absolutely correct, if not a bit snippy to boot.

    Ya gotta love a great looking bald guy who cooks! I have one at home too! ;-)

  • This recipe is great for people like us who need pictures to help us along w/recipes…it turned out GREAT! ~Thx!

    • Glad to hear it Sharon. Thanks for the comment :)

  • wow. thanks for this wonderful blog post. i myself wanted to make croutons!

  • Looks easy enough. Even I might be able to make this. Great write up to make it easy for us “non-cooking” type people. :)

I love hearing from my readers, so please go ahead and leave a comment!


The Bald Gourmet Mug

I'm Jothan Yeager and I am The Bald Gourmet. After years of experimenting in my kitchen, creating delicious food and eating at amazing places around the world, I wanted a place to share my experiences with everyone. Thus the Bald Gourmet was born. I hope to open the doors of great food and great cooking to you, to inspire you to reach beyond prepared boxed meals, and to teach you of a world of deliciousness that has brought joy to me and those around me. Please enjoy the adventure which is The Bald Gourmet and share it with those you love.