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How to Make Homemade Croutons

Today we’re showing you how to make delicious, hearty Homemade Croutons!

How to make Homemade Croutons - Hearty, crispy and super flavorful homemade croutons are so easy to make!

It’s so easy to make homemade croutons – we make them ourselves all the time – but any time we serve them to guests, they always ask us, “How DO you make these?!?”

Our family and guests will tell you that homemade croutons can totally transform an ordinary salad into something really specia.!  Our go-to recipe is below – using a mix of hearty Pumpernickle and Rye breads and our favorite seasonings – but you can follow this same process using your own favorite type of bread and preferred seasonings.

Sunday Cooking Lesson: Homemade Croutons - A Family Feast

Start by cutting your bread into large cubes.  You do this by first cutting your bread into thick slices.  Stack the slices you just cut, then turn the bread and slice in the other direction – you will end up with strips of bread.

Sunday Cooking Lesson: Homemade Croutons - A Family Feast

Then stack the strips of bread, turn it again and cut the strips so you end up with cubes of bread.  At this point – place all of the cubes on large sheet pans and let the bread cubes dry for 24 hours uncovered. (In case you’re worried that your bread cubes will get stale – that is exactly what you want to happen in this step!  Trust us, and keep reading…)

Sunday Cooking Lesson: Homemade Croutons - A Family Feast

After your bread cubes have dried overnight, place the cubes in a very large bowl.  Pour melted butter over the bread, tossing and turning as you pour the butter into the bowl so that the butter evenly coats the cubes of bread.  (And – because the bread is now slightly stale, it will readily absorb the butter – giving the finished croutons great flavor and texture.)  Next sprinkle a spice mixture evenly over the buttered bread cubes and toss again to coat.  Pour the bread cubes onto sheet pans in an even, single layer (use two pans if necessary to get that single layer – you want the cubes to toast evenly).

Sunday Cooking Lesson: Homemade Croutons - A Family Feast

Bake the seasoned and buttered bread cubes in the oven (turning them halfway through the baking process so they toast evenly) – and your crispy, crunchy, wonderfully seasoned homemade croutons are done!  Allow to cool before serving on your favorite salad.

How to make Homemade Croutons - Hearty, crispy and super flavorful homemade croutons are so easy to make!

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Sunday Cooking Lesson: Homemade Croutons - A Family Feast

Sunday Cooking Lesson: Homemade Croutons

  • Prep Time: 24 hours 15 mins
  • Cook Time: 20 mins
  • Total Time: 24 hours 35 minutes
  • Yield: 10-12 servings


  • 1 unsliced loaf Pumpernickel bread, or other dense bread
  • 1 unsliced loaf seeded rye bread, or other dense bread
  • 2 sticks butter
  • 1 teaspoon Kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 teaspoons paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon dry parsley flakes


  1. Cut large slices from each loaf, (1-2 inches wide). Turn and slice the other way so you have strips. Then turn again and cut into cubes.
  2. Lay the cubes out on two sheet pans (you want them in a single layer) and dry for 24 hours uncovered.
  3. Preheat oven to 425 degrees.
  4. After the bread cubes have dried, place cubes into a large bowl.
  5. Melt butter and pour over bread, tossing and turning the cubes as you pour so they are evenly coated.
  6. In a small bowl, mix all spices and sprinkle evenly over bread cubes as you toss and turn them. (Depending how spicy you like your croutons, you may or may not use all of the spice mix.)
  7. Pour bread cubes back onto the same two sheet pans (again, you want a single layer) and bake on two oven racks for ten minutes. Remove from oven, flip each crouton and return the baking sheets to oven making sure the two pans swap oven racks so one pan does not cook more than the other and bake for an additional ten minutes.
  8. Remove the croutons from the oven and cool. Then use on any salad.
  9. Store leftover croutons in a zipper seal bag in the refrigerator or freezer. Bring to room temperature before serving.

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  • Ashley | Spoonful of Flavor wrote:

    What a great tutorial, Martha! Homemade croutons are the best. I could probably snack on this entire batch!

    • Martha wrote:

      Thanks Ashley!

  • Jessica @ A Kitchen Addiction wrote:

    Homemade croutons are the best! I need to try your variation!

    • Martha wrote:

      Hope you enjoy them Jessica!

  • Christie – Food Done Light wrote:

    Perfect way to use up bread. I always keep some in my freezer for croutons or breadcrumbs.

    • Martha wrote:

      Thanks Christie! You can also freeze the croutons already seasoned and toasted like we do!

  • Taylor @ Food Faith Fitness wrote:

    I LOVE this post. I always buy croutons, because I didn’t know how to make them..until now! Pinned!

    • Martha wrote:

      Thanks Taylor!!

  • Stephanie wrote:

    I love the frugal nature of this post. I am always looking to save a few dollars, and this will help me do this. I have been making a lot of homemade bread lately, and this will give me a way to finish up the loaves. Perfect timing for all of the salads during the summer.

    • Martha wrote:

      This is a GREAT way to use up homemade bread Stephanie!!

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