Homemade Croutons Recipe
Crunchy, cheesy, and seasoned all the way through, these cheese croutons are worth making a few days ahead so they are perfectly crisp when you need them.
Servings: 5 servings
Ingredients
- 4-5 cups day-old bread sourdough, white sandwich bread, milk bread loaf or rolls, cut into ½-inch cubes
- ¼ cup extra-virgin olive oil
- ½ cup sharp cheddar cheese shredded and finely chopped or pulsed in a food processor
- ¼ tsp onion powder
- ½ tsp kosher salt
- ½ tsp Italian seasoning
Instructions
- If using a food processor, pulse the shredded cheddar until finely chopped. You can also chop it by hand with a chef's knife.
- Preheat the oven to 350°F with a rack in the middle. Line a sheet pan with parchment.
- Spread the cubed bread on two parchment-lined sheet pans, spacing them apart. Let them dry at room temperature for up to 2 days, or toast in the oven for about 15 minutes, moving them around occasionally, until dried out.
- In a large bowl, toss the bread cubes with the olive oil, onion powder, salt, and Italian seasoning until every cube is evenly coated.
- Add the cheddar and toss again so it clings to the oiled bread.
- Spread the bread in a single layer on the sheet pan and scatter any cheese remaining in the bowl over the top.
- Bake 12 to 15 minutes, tossing halfway, until golden and crisp. For serving with soup, bake an additional 5 to 8 minutes so they stay crunchy once they hit the broth.
- Let the croutons cool completely on the pan. The cheese will crisp up as they cool. Store airtight at room temperature up to 3 days.
Notes
Make Ahead: Cheese croutons can be prepared up to 3 days in advance. Cool completely on the pan before storing airtight so the cheese sets fully crisp.
Technique: Cheddar will not cling to the bread as tightly as Parmesan. That is expected. Scattering any loose cheese from the bowl over the top of the pan before baking ensures none of it goes to waste.
Soup Use: If you are adding these to soup, the full extended bake (the extra 5 to 8 minutes) is not optional. Croutons that are only lightly crisp will turn soggy the moment they hit the liquid. Add them to the bowl just before serving.
Storage: Store in an airtight container at room temperature up to 3 days. If they soften, spread them on a sheet pan and bake at 350°F for 5 minutes to re-crisp.
Technique: Cheddar will not cling to the bread as tightly as Parmesan. That is expected. Scattering any loose cheese from the bowl over the top of the pan before baking ensures none of it goes to waste.
Soup Use: If you are adding these to soup, the full extended bake (the extra 5 to 8 minutes) is not optional. Croutons that are only lightly crisp will turn soggy the moment they hit the liquid. Add them to the bowl just before serving.
Storage: Store in an airtight container at room temperature up to 3 days. If they soften, spread them on a sheet pan and bake at 350°F for 5 minutes to re-crisp.
Nutrition
Calories: 142kcal | Carbohydrates: 0.5g | Protein: 3g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 11mg | Sodium: 307mg | Potassium: 12mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 117IU | Vitamin C: 0.03mg | Calcium: 84mg | Iron: 0.2mg