CUBE THE BREAD
Cut bread into ¾-inch cubes. It's best to use a serrated knife for this task so you don’t squish the bread. You can also just tear it into pieces. Aim for your pieces to be similar in size so that they’ll cook at the same rate.
- bread, cut into cubes, day old bread is best, but stale bread is good, too
MOISTEN
If using water - Next, you’ll need water. Using a spray bottle will help distribute the water evenly without using so much that your bread gets soaked through.
Toss bread cubes to moisten evenly, this will ensure your spices stick.
olive oil or butter- CAN USE WATER for oil free croutons! (maybe even broth or plant milk)
ADD SPICES
Sprinkle spices on the moist bread cubes and toss with BOTH HANDS. This works better than trying to mix it with a spoon.
Basic Seasoning Options -
- Italian Seasoning (rosemary, oregano, thyme, and basil)
- salt, pepper
- garlic powder, onion powder
- Parmesan cheese
- Parsley
- Cumin
- Nutritional yeast
- Lemon zest
- Red pepper flakes
- Sesame seeds
COOK
Cook until they’re crispy and golden beautiful brown...
In the Oven
- Preheat Oven.
- Arrange bread cubes on a parchment paper lined baking sheet in a single layer or line with a reusable silicone mat.
- BAKE until crispy, tossing halfway through. -
- If Using oil - bake at 375 degrees 10-15 minutes,
- If using water, try 350 for 10 minutes.
In an Air Fryer
- Preheat pan.
- BAKE until crispy, tossing halfway through.
- If Using oil - Air fry at 350 degrees for 8-10 minutes til golden brown
- If using water, try 350 for 5 to 7 minutes.
- Shake halfway through cooking.
STORE
When the croutons are done cooking, move them to a storage bowl or ziplock bag. Be sure to let them cool completely to room temperature before putting the lid on.
Homemade croutons will last around a week or two in a sealed container on the counter. Be sure to let them cool completely to room temperature before putting the lid on.