Croutons add a flavorful crunch to salads and more. But skip the packaged grocery-store versions. Homemade croutons are easy to make and taste so much better. You can make croutons with any type of bread. We prefer sturdy, rustic loaves such as a baguette, levain, sourdough or ciabatta.

Use the Right Knife

First cut the bread into bite-size cubes. Serrated knives are best for slicing bread. The jagged edges cut through the loaf neatly without smashing it. You can also tear the bread into pieces for more irregularly-shaped, craggy croutons.

Butter or Olive Oil?

To toast the croutons, heat some butter in a large skillet until just melted. Use enough butter to generously coat each crouton so they don't taste dry. For a different flavor, try using olive oil in place of the butter, or a mix of butter and olive oil.

Get Creative with Seasonings

Add some kosher salt, freshly ground pepper and any other seasonings to the melted butter. We like fresh herbs like minced rosemary, thyme or oregano or dried spices like garlic powder or paprika. Swirl gently to incorporate the seasonings and keep them from burning.

Toast Croutons on the Stovetop

Add the bread to the pan and toss to coat evenly. The skillet should be large enough to hold the croutons in a single layer. If the bread looks dry, add some extra butter or olive oil. Cook the croutons, occasionally tossing them with a wooden spoon, until golden-brown and toasted on all sides.

Let Them Cool

As soon as they are ready, immediately transfer them to a paper towel-lined plate. As they cool, the croutons will get crunchier. Season with more salt and pepper if you like.

Now your homemade croutons are ready. Toss them in a salad or use them to top a hot bowl of soup.

Here's What to Make with your Croutons:

Broccoli-Cheddar Soup

Caesar Salad

Olive Garden-Style House Salad