Ingredients
- Stale bread (any variety works)
- Canola oil
- Granulated garlic
- Optional dried herbs:
- Oregano
- Rosemary
- Marjoram
- Basil
- Thyme
Cut the Bread
Use a serrated knife to cut the stale bread into ~1-inch cubes. Keep them roughly the same size so they cook evenly.
Spread in a single layer on a baking sheet.
Dry Them Out More
Even stale bread needs to dry out more. Leave the cubes on the counter for 1-12 hours.
Test by squeezing – they should feel completely rigid with no give. Any moisture left inside will make soggy croutons.
Heat Your Oven
Set it to 350F.
Season the Cubes
Drizzle just enough canola oil to lightly coat the tops. Add granulated garlic and whatever herbs you’re using.
Toss with a spatula until every surface has oil and seasoning. You want them coated, not dripping.
Bake Them
Bake for ~10-15 minutes total. Pull the pan out every 5 minutes and stir everything around.
Watch closely near the end – they go from golden to burnt fast. You want light golden brown all over.
Cool and Store
Let them cool on the baking sheet for 10-20 minutes. They crisp up more as they cool.
Transfer to a glass jar once cool. They keep for about 2 weeks if stored airtight.
Way cheaper than store-bought and you control the seasonings. Plus no preservatives or weird ingredients you can’t pronounce.
Easy Homemade Croutons
Ingredients
- Stale bread any variety works
- Canola oil
- Granulated garlic
- Optional dried herbs: oregano, rosemary, marjoram, basil, thyme
Instructions
- Cut stale bread into 1-inch cubes.
- Spread cubes in single layer on baking sheet, let dry 1-12 hours until completely rigid.
- Preheat oven to 350F.
- Drizzle bread with canola oil, sprinkle with granulated garlic and oregano.
- Toss until evenly coated.
- Bake 10-15 minutes, stirring every 5 minutes until light golden brown.
- Cool on baking sheet 20 minutes.
- Store in airtight container up to 2 weeks.
