Grocery Remake: Croutons

In this post, we are remaking an item you’d normally purchase at the grocery store. This DIY approach focuses on healthier, less processed alternatives to store-bought staples. This recipe is the beloved crouton.

My husband LOVES croutons. His hierarchy of love is: God, Family, Research, Croutons. While it’s perfectly fine to purchase a bag (or two) of seasoned croutons from the store, I prefer to make them at home. Why? Homemade croutons are fresher, infinitely more flavorful, boast a satisfying crunch, and contain clean ingredients. Plus, there’s something incredibly comforting about knowing exactly what goes into them—simple, clean ingredients without anything extra or artificial.

The inspiration for making my first batch of croutons came from an evening of unexpected culinary improvisation. I had picked up a beautiful baguette at my grocer’s bakery with visions of slicing it up for dinner to accompany a hearty pot roast. But as life often goes, dinner plans shifted. By the time I returned to my baguette the following day, it had hardened into what could have passed for a rolling pin. The crust was unyielding, and the interior had dried up. It seemed destined for the compost. I stood there, holding the lifeless loaf, trying to decide its fate. But then, a flicker of inspiration sparked—croutons.

I’d never attempted homemade croutons before, but how hard could it be? The foundation was already there: stale bread. In fact, stale bread is the secret to perfect croutons, as it absorbs seasoning beautifully and crisps up without becoming soggy. So, I grabbed my cutting board and a sharp knife and started cubing the rock-hard bread. The trick with stale bread is to be patient. It takes a little more effort to slice through, but the results are worth the work. If it’s too difficult to cut, pop it into the microwave for 15 seconds to soften it a bit.

With my bread cubes ready, I turned to my pantry. Olive oil was my first choice to coat the cubes, ensuring a crisp, golden finish once baked. I drizzled just enough olive oil to coat the bread lightly, not drench it. This step is crucial—too much oil makes soggy croutons, while too little results in dry, flavorless bites.

Next came the fun part: seasoning. I reached for my pantry staples: garlic powder, onion powder, paprika, and a good pinch of salt. Garlic powder provides that rich, savory depth that pairs well with almost any dish, while onion powder adds a subtle sweetness. The paprika wasn’t essential, but I love the warm, slightly smoky note it lends. And of course, salt to bring everything together. Using my hands, I gently tossed the bread cubes, ensuring each piece was evenly coated in the oil and spices. The key to delicious croutons is ensuring every piece is well-seasoned and coated for a uniform flavor in every bite.

Once coated, I spread the seasoned bread cubes onto a baking sheet, making sure they were in a single layer. This is important; crowded croutons won’t bake evenly. I set my oven to 350°F, a temperature that strikes a balance between slow, even toasting and avoiding a too-fast char. Baking at the right temperature ensures crispy, golden croutons that aren’t overdone.

The aroma that filled the kitchen as they baked was incredible—warm, garlicky, and comforting. Every few minutes, I peeked into the oven, giving the tray a gentle shake to ensure even browning. After about 10 minutes, the croutons were just starting to turn a beautiful golden brown. But they needed a bit more time to reach that perfect level of crispness, so I turned them and set the timer for another 5 minutes, keeping a close eye on them. The key is to pull them out just as they reach the point of golden perfection without burning. Bear in mind, they will continue browning a little once you remove them from the oven.

Finally, after 15 minutes, they were done. I let them cool for a few minutes on the tray before tasting one. The crunch was everything I hoped for—deeply satisfying, perfectly seasoned, and far superior to store-bought croutons.

At dinner that night, I served my Winter Reset Butternut Squash Soup with a generous handful of my homemade croutons on top. The reaction was immediate. My husband, a true crouton connoisseur, paused mid-bite and looked up with wide eyes. “Did you make these?” he asked, already reaching for more. I couldn’t help but smile as I nodded. They were an instant hit, adding texture, flavor, and a touch of homemade charm to accompany an otherwise basic (yet well-seasoned) meal.

What I love most about making croutons from scratch is how customizable they are. If you like a bit of spice, you can add a dash of cayenne or chili flakes. For a more savory profile, a sprinkle of grated Parmesan mixed in before baking does wonders. The possibilities are endless, and once you’ve tried homemade, it’s hard to go back to the store-bought version.

Making croutons also opened my eyes to the joy of repurposing kitchen staples. Instead of tossing out that day-old baguette, I’d given it new life. It was a reminder that cooking doesn’t have to be complicated or expensive to be good, and it doesn’t require multiple trips to the grocery store. Homemade croutons are a delicious, budget-friendly way to reduce kitchen waste while elevating your meals.

Now, you can totally make a baguette from scratch, leave it to stale, then use it for this recipe. However, doing so is too ambitious an endeavor for most people, including myself. Maybe one day…

In any case, the next time you find yourself with bread that’s past its prime, don’t throw it out. Instead, take a few minutes to whip up your own batch of croutons. They’re perfect for salads, soups, or even as a crunchy snack on their own. Homemade, wholesome, and flavorful, these croutons will become a kitchen staple in no time.

Basic Croutons Recipe

Ingredients:

• 5” baguette, stale
• 1 tablespoon melted butter
• 3 tablespoons olive oil, plus more as needed
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

Directions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
2. Mix all ingredients (except the baguette) into a large bowl.
3. Cut baguette into crouton-sized pieces, about ½” to 1” wide. Use a sharp knife. If needed, heat the baguette for 10-15 seconds to soften slightly.
4. Place baguette pieces into the bowl with seasoning and mix until all pieces are evenly coated. If too dry, drizzle a bit more olive oil.
5. Spread the seasoned pieces on the baking sheet in a single layer.
6. Bake for 5 minutes, flip, then bake another 5 minutes until golden brown on both sides.

*Side note: You can also make croutons on the stove top, by heating in a heavy skillet over medium heat. Stir frequently to brown all sides and careful to not overcook.

Enjoy your homemade croutons fresh or store in an airtight container for up to a week!