Homemade Croutons

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Day old French bread
  • Olive oil
  • Salt and freshly ground black pepper
  • 1/4 teaspoon red pepper flakes
Directions
Watch how to make this recipe

Preheat oven to 400 degrees F.

Cut bread into cubes and place in a large bowl. Drizzle cubes with olive oil, salt, pepper and red pepper flakes. Mix well.

Spread seasoned bread onto a sheet pan and bake for about 15 minutes.


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4.7 29
So simply and so delicious!  My husband is not allowing me to purchase croutons from the store ever again! item not reviewed by moderator and published
i really like the recepie  item not reviewed by moderator and published
Wow-this made Caesar salad come to a new life! I did add garlic powder (thank you Meow!) but otherwise made as directed. The red pepper flakes are inspired.  item not reviewed by moderator and published
400 degrees for 15 minutes....yeah...no. I came back at about 10 minutes to find smouldering briquettes where I expected croutons. That could just be my oven, but keep an eye on yours the first time you try this out, folks.<br /> item not reviewed by moderator and published
*garlic powder* I was very generous with the olive oil to ensure the gf bread (rudi wholegrain) can take the heat. sprinkled it with morton kosher salt, fresh ground pepper, and mccormick garlic powder before throwing it in the oven for 15 min as instructed. Outer edges turned out super crispy. Center becomes crispier as you air them out. I'm using this to make gf stuffing. Hope they hold up. Otherwise I can't stop snacking on them because it is so tasty! item not reviewed by moderator and published
yummy! I made them out of stale cheesy garlic breadsticks! They weren't so great for breadsticks (that's why they were stale) but fantastic for croutons! item not reviewed by moderator and published
it was good i must say item not reviewed by moderator and published
I love it! My family loves spices and tons of flavorings, so I used a seasoned bread crumb recipe instead of salt, pepper, and red pepper flakes. They turned out incredibly tasty, and less expensive than store bought croutons. item not reviewed by moderator and published
I have never made croutons before and these were delicious! I followed the recipe exactly, and was a little skeptical about the red pepper flakes, but I think that's what makes the recipe. A keeper! item not reviewed by moderator and published
Good enough to eat all by themselves (I am doing it right now!). Versatile for any salad or soup. item not reviewed by moderator and published
I used basil rosemary focaccia bread with EVOO and red pepper flakes. Baked on parchment paper and turned over once around 7 minutes. Wonderful aroma and excellent crispy taste. item not reviewed by moderator and published
I made this with very stale homemade crusty bread. I also added garlic powder, basil and oregano. The croutons were incredible! Taste so much better than store bought. item not reviewed by moderator and published
For those of you Gluten and Wheat intorenant folks I used Rice Bread instead of french bread and it is very good :) item not reviewed by moderator and published
I made them for the first time tonight, 10/20/13 and I used a different recipe, I used some butter and olive oil, heated it up in a sauce pan, added some oregano, black pepper, garlic salt. Once the butter was nice and melted, I added some shaved parmesan cheese to let is melt on the french bread cubes. Baked it for 15mins and they smelled amazing. After tasting one bite, my mouth was filled with a overwhelming taste of salt! I think I added too much garlic salt and it just came out really salty. The bread alone had its crunchiness factor like a crouton and the flavor tasted like a crouton, but just too saltily. I would make again. item not reviewed by moderator and published
So easy and so very good!!! item not reviewed by moderator and published
Great recipe, and SO EASY. I love to make fresh croutons when having guests for dinner. YUM. item not reviewed by moderator and published
Great recipe. I made these with my homemade herb focaccia and they were fantastic. item not reviewed by moderator and published
i used this recipe except with a sourdough bread in place of the french bread. worked out really well item not reviewed by moderator and published
Simple and delicious. Great base recipe to change with whatever you are going to serve them. I used my homemade bread, Irish sea salt and a lovely olive from Spain. Yum! item not reviewed by moderator and published
have made these several times and they are easy and delicious. Store bought pale in comparison. Can be modified with any herbs, spices you want. Original recipe is great. item not reviewed by moderator and published
This is a good crouton, and if you want to try something different try using unsalted butter instead of olive oil. Also, I usually use garlic powder and sometimes parm cheese instead of red pepper. item not reviewed by moderator and published
I have made these SO many times with Caesar salad. I've even been known to use some wheat sandwich bread when I was out of everything else. These def could use a few dashes of garlic powder, or use garlic salt instead of reg salt. Today I'm going a step further and using a rustic roasted garlic loaf! I don't understand how parsley is a substitute for pepper flakes, but I think some dried herb every now and again would be a nice ADDITION. I don't have flakes, but I use a few dashes of red pepper, and it gives the same result...perhaps a more uniform flavor? At any rate, these are divine and hard not to eat coming right out of the oven!! item not reviewed by moderator and published
These croutons were awesome and so easy to make. In fact they tasted so good that I had to make a second batch. The first were eaten up by the grand kids as soon as they came out of the oven. The best part was that I had all the ingredients on hand. Thanks so much for this recipe. item not reviewed by moderator and published
Loved the recipe, and got a giggle out of the ingredients----- Meat! lol item not reviewed by moderator and published
I've made these several times now and they are so much better than store bought. I will also added some parm. cheese and/or garlic powder depending on what I'm serving them with, soups or salads.The red pepper really add a "bite". item not reviewed by moderator and published
these croutons are the best that I have ever had, and I will be making them from now on. item not reviewed by moderator and published
They were so good just plian is fine cause there was just so much favar and i know your thinking if she likes it so much why didnt she give it 5 stars well i didnt like it that much but they were really good just so crunchy and yummy. item not reviewed by moderator and published
What an easy way to use your left over Italian bread. These took like 90 seconds to prepare and cooked in my toaster oven for 15 mins. They're fantastic! Light and crispy. Instead of red pepper flakes I used garlic powder and had the perfect garlic croutons for my salad. item not reviewed by moderator and published
I've never put croutons in the soup before...my whole family LOVED these! I used some old sourdough slices which gave these great "bite"...I also substituted some parsley for the pepper flakes. Really good! item not reviewed by moderator and published
If you used your own recipe, why give 3 stars for this one ? very misleading item not reviewed by moderator and published
Hilarious. People are strange. item not reviewed by moderator and published
I totally agree. How do you rate a recipe you didn't follow. item not reviewed by moderator and published
My thoughts exactly. Too salty. Maybe too much garlic salt. That would be a 3 star for your recipe Chef. item not reviewed by moderator and published
I understand what this person meant. They had just "added" to this recipe like many people do and all this person wanted to do was warn people not to over-salt the bread cubes. It is a great thing that people are not alike cuz it would be a boring world. ;) item not reviewed by moderator and published

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Recipe courtesy of Ina Garten