How to Make Croutons

It's easy to make homemade croutons for your soup or salad with day-old bread. No need to turn on the oven; you can make these croutons in about 10 minutes on the stovetop.

How to Make Croutons
Elise Bauer

Do you make your own croutons? I'm convinced that the world of cooks is divided into those who do, and those who don't, make their own croutons. I make my own, always have. I've never even bought a box of croutons, though I've certainly eaten them.

When I see a box on the shelf at a friend's I wonder, "How could they? Homemade are so much better!" And when the same friend sees me make my homemade version, they ask, "How could you? The box is so much easier!"

If you do make your own croutons, then I'm preaching to the choir. If not, I implore you to try, just once. It's really so so easy, and they are soooooo good. Especially if you start with a good quality Italian or French loaf bread, or a lovely baguette.

How to Make Croutons
Elise Bauer

Easy Croutons on the Stovetop

Looking around at other recipes I've noticed that many people make croutons in the oven. I've done that (and still do on occasion); but you do have to be careful if you cook them that way. In the oven it's easy to overcook them, turning them solid brown all around, when what you want it just lightly toasted on the outside, crunchy, but still a little spring in the bread.

The way my mother makes croutons (once at year at least for her famed and fabulous turkey stuffing) is to toast them in a little melted butter in a wide shallow pan on the stove-top.

Tips for the Best Croutons

  • It's best to use day old French or Italian loaf bread, but you can dry out the cubed bread in a warm oven for a few minutes if you are working with fresh bread.
  • Butter is for the flavor. It can't be beat. You don't need anything else actually. Just butter. If you are working with butter and some good bread, the flavor is just perfect.

How to Make Seasoned Croutons

If you'd like to give your croutons some flavor, toss them with dried herbs or spices once they're toasted and before removing the pan from heat. You don't need much seasoning; a half teaspoon or so will do.

Here are a few ideas for seasonings:

  • Ranch seasoning: black pepper, dried parsley, dried dill, and if you have it, powdered buttermilk
  • Italian seasoning: dried basil, dried oregano, dried rosemary, and dried thyme
  • Smoky seasoning: smoked paprika or smoked salt
  • Curried croutons: curry powder or garam masala
  • Garlic croutons: mince a clove of garlic and sauté until fragrant in the melted butter before adding the croutons

Storing and Freezing Croutons

While these croutons are best when freshly made and still a little warm from the skillet, you can also cool them completely and store them in an airtight container for a few days on the counter or for up to a month in the freezer.

You can also cut leftover bread into cubes and freeze it for making croutons or breadcrumbs.

Ways to Use Croutons

Use these croutons to top a soup or salad, or for making stuffing. Here are some favorite recipes:

How to Make Croutons

Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 24
Yield 6 to 8 cups


  • 1 French or Italian loaf (or 1 baguette), at least 1 day old

  • 3 to 4 tablespoons butter


  1. Cut the bread into cubes:

    Cut the bread into even-sized cubes, about 3/4-inch to an inch wide. A loaf will yield about 8 cups of cubed bread (give or take a couple cups, depending on the size of the loaf).

    Elise Bauer
  2. If the bread isn't dry enough, put it in a warm oven:

    Your bread should be a little dry, at least a day old if you are using French or Italian loaf or a baguette. You don't want the bread cubes to be all dried out, just a little dry on the surface so that they brown better, and they hold up better when tossed in a salad or baked in a stuffing.

    If the bread cubes are not dry enough, spread them out on a baking sheet and put them in a warm oven (200°F or 90°C) for about 10 minutes.

    Elise Bauer
  3. Brown croutons in butter in sauté pan:

    Melt the butter on medium high heat in a large sauté pan. Add the croutons and mix them up in the butter so they get lightly coated. Spread the croutons out in a single layer in the pan.

    Then don't stir them until they start to brown on one side. Once they start to brown, use a metal spatula to lift them up and turn them over, so more sides brown. When the croutons are at least a little toasted on a couple of sides, remove from heat.

    If storing, let cool completely before putting in an airtight container. Otherwise the steam released from the warm croutons will take away their crunch.

    Elise Bauer
    Elise Bauer

Nutrition Facts (per serving)
90 Calories
3g Fat
14g Carbs
3g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 24
Amount per serving
Calories 90
% Daily Value*
Total Fat 3g 3%
Saturated Fat 1g 7%
Cholesterol 5mg 2%
Sodium 178mg 8%
Total Carbohydrate 14g 5%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 3g
Vitamin C 0mg 0%
Calcium 15mg 1%
Iron 1mg 6%
Potassium 32mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.