Homemade Garlic Parmesan Croutons
Skip store-bought and make these crazy flavorful Homemade Garlic Parmesan Croutons instead! They’re great on all your favorite salads!
Why We Love Garlic Parmesan Croutons
- Homemade croutons, especially garlic parmesan croutons, have an incredible amount of flavor and make whatever you pair them with way more delicious!
- There is a huge difference between stale bread and toasted bread. Once you make your own homemade croutons you’ll be blown away by how delicious they are and never go back to stale store-bought croutons again!
- Soups and salads have never tasted as good as they do when topped with these amazing croutons! Go ahead and snack on them too, they’re great!
- You’ll never be sad again that you forgot to finish that lovely loaf of French bread, now that you know it can be turned into the best croutons ever!
Ingredients You’ll Need to Make the Best Homemade Croutons
BREAD: To make these croutons you will need about half of a loaf of two-day-old bread, like a baguette or French bread.
OIL: Olive oil is needed to coat the bread.
PARMESAN: Freshly grated parmesan is incredible in this recipe but you can use shredded parmesan if you need to.
GARLIC: Bring a ton of flavor to these croutons by using freshly crushed garlic or, in a pinch, powdered garlic can be used too.
SEASONING: You will also need dried basil, salt, pepper, dried oregano, and paprika.
How to Make Homemade Croutons
Jump to RecipeSTEP 1 Mix the olive oil and minced garlic in a bowl and let it set for 30 minutes. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper or a non-stick mat.
STEP 2 Strain the garlic from the olive oil (save the garlic). Cut the French bread into 1/2-inch cubes and place them in a large bowl. Add the olive oil and 1/2 of the reserved minced garlic. Sprinkle in the parmesan cheese, basil, oregano, paprika, salt, and pepper, and mix until the bread cubes are well coated.
STEP 3 Spread the bread cubes out on the prepared baking sheet in a single layer. Bake the bread for 15 minutes and then stir. Bake the croutons for another 15 minutes and then group them together and continue to cook for another 10 minutes.
STEP 4 Remove the croutons from the oven and allow them to cool before serving.
Tips & Tricks
- Don’t have any old bread for this recipe? Not a problem! Cut up a fresh baguette or loaf of French bread into cubes and place them on a baking sheet. Bake the bread cubes at 225 degrees F for 30-40 minutes, until they are dried out.
- Freshly grated parmesan is really great in this recipe but bagged shredded parmesan will work too.
- If you’re out of fresh garlic or just prefer powdered garlic, use 1/4 teaspoon of powdered garlic in place of minced garlic.
- After the baked croutons have completely cooled, store any leftovers in an airtight container in a cool dry place, like a pantry or cabinet, for up to 2 weeks.
Homemade Croutons Recipe FAQ
How do you keep homemade croutons crunchy?
The key to crispy croutons actually starts in the baking stage. While cooking the croutons, make sure they are spread out to ensure they are baking and not steaming. Rather than paying close attention to the timer, pay more attention to the croutons when the timer goes off to see if they are crispy enough, otherwise, keep baking them. Also, wait until the croutons are completely cooled before putting them in a container, and remember to store them in a cupboard and not the refrigerator.
How long do homemade croutons last?
If you’ve followed all of the tips here then your croutons should store well for up to 2 weeks. I can’t guarantee no one will snack on them and make them disappear sooner but…
Also, if you find that the croutons have softened a little you can toss them into a pan or back into the oven for a few minutes to crisp them back up again.
Can I freeze croutons?
Homemade croutons are great for freezing for later! Once the croutons have cooled completely, spread them out on a baking sheet and stick them in the freezer. After the croutons are frozen, transfer them to an airtight container and freeze for up to 1 month. When you’re ready to enjoy them again, let them thaw in the fridge and then toast them up in the oven until they’re warmed through.
Other Recipes You May Like
Homemade Garlic Parmesan Croutons
Equipment
Ingredients
- ⅓ cup olive oil
- 3 cloves garlic minced
- ½ loaf French bread 2 days old (about 4 cups)
- ½ cup Parmesan cheese freshly grated
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon dried basil
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
Instructions
- In a medium bowl, combine garlic and oil. Set garlic to steep for 30 minutes. (see note)
- Preheat oven to 350 degrees F. Line a baking sheet with a silicone mat.
- Cut the bread into 1/2-inch pieces and place in a large mixing bowl.
- Pour the garlic and oil through a strainer and then pour the oil over the bread. Add 1/2 of the garlic left in the strainer into the bowl with the bread. Season with Parmesan cheese, basil, oregano, paprika, pepper, and salt. Stir with a large spoon until bread cubes are well coated and seasonings are evenly distributed.
- Pour bread cubes onto prepared baking sheet and spread into a single layer. Bake for 15 minutes, and then stir croutons. Bake for another 15 minutes, and then group the croutons together so they’re touching. Bake for another 10 minutes.
- Remove croutons from the oven and let cool to room temperature before serving.
Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.
Ooooh, Julie, I need these croutons STAT! Salads without a crunch are not salads in my book. I haven’t made homemade croutons but you totally h ave me convinced 🙂
These look so simple and delicious. The kind of taste and crunch that every salad needs!
Just making my second batch. They are amazingly delicious and very simple to make. My husband said he will never buy from the store again. Not only great on salads, but wonderful to snack on when you want something crunchy! Thanks
These look amazing! Can they be stored in a air tight bag and eaten days or weeks later?
Hi Sara! They can be stored for up to 2 weeks in an air-tight container in a cool, dry place.
Great; thanks!! I can’t wait to give these a try!!
Can you clarify step 4?
Hi Gayle. For step 4, you’ll drain all of the oil through a strainer and then pour the oil over the bread. Then you’ll put 1/2 of the garlic leftover in the strainer into the bowl with the bread too. Then add the seasonings and mix. Hope this helps!