≡ Menu

Restaurant-Style Homemade Croutons

Restaurant-Style Homemade Croutons

Thanks for sharing!

Did you know that you can easily make your own Restaurant-Style Homemade Croutons from scratch with just a few basic ingredients?

It’s my personal opinion, but I feel that homemade croutons taste so much better than the processed croutons you can buy in a store.  As a matter of fact, these croutons are a mouthwatering snack all on their own (no salad needed)! Seriously, I can eat these by the handfuls!  Oops, did I say that out loud?

To help support our blogging activities, our site contains affiliate links. If you make a purchase from a link on our site, we may receive a small percentage of that sale, at no extra cost to you. Blessed Beyond Crazy is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Restaurant-Style Homemade Croutons

First of all, be sure to check out our Honey Mustard and Poppy Seed dressings that are excellent on salads.

Here’s how to make: Regular, Pumpernickel and Gluten-Free Croutons.

homemade croutons

Pumpernickel, white, and gluten-free bread.

Homemade croutons are a great way to use leftover bread. Bread that is actually on the dryer side is perfect for croutons, therefore it’s a great way to use bread that is on the edge of becoming stale. Consequently, you can buy bread on sale, freeze it and make croutons whenever you need them.

Regular Croutons:

If you prefer the crust can be left on the bread. However, if you do cut off the crust, place them into a bowl and set the bowl aside. While you won’t need these to make croutons, don’t throw them away because you can use them in other ways. You have probably guessed by now that every scrap of bread can serve a purpose.

homemade croutons

Next, cut the bread into bite-size chunks and place them into a large mixing bowl. (A whole loaf of generic white bread was used in this particular recipe.)

homemade croutons

Cut your bread into bite-size squares.

Stir together melted butter, parsley flakes, garlic, sea salt, paprika, lemon pepper seasoning, and dill weed. Pour over the bread cubes and gently toss.

homemade croutons seasoning
homemade croutons

The seasoning on croutons before baking.

Place bread cubes evenly onto a greased baking pan and bake at 350 degrees for 30 – 45 minutes; or until croutons are golden brown. Gently stir croutons every 10 minutes making sure you bring the croutons from the corners of the baking pan to the center. For even browning of all the croutons, try to rotate them around the pan each time you stir them.

The longer you bake the croutons, the dryer and crunchier they will be. Also, the type of bread you use, the size of cubes and how crunchy you want your croutons to be will determine how long you bake them. Finally, be sure to keep a close eye on them when they are almost finished baking because they brown quicker when almost finished.  I baked mine for 30 minutes.

Restaurant-Style Homemade Croutons

When croutons are a golden brown remove them from the oven and cool completely. Store in an airtight container and use within 1 – 2 weeks. As much as I enjoy eating them like popcorn, they are perfect in salads, soup, or as a casserole topping.  

Restaurant-Style Homemade Croutons – Regular or Pumpernickel Croutons

15 minPrep Time

30 minCook Time

45 minTotal Time

Save RecipeSave Recipe


  • 1/4 tsp Dill-weed
  • 1/2 tsp Garlic
  • 1 1/2 tsp Parsley flakes
  • 1/4 tsp Lemon-pepper seasoning
  • 1/4 tsp Paprika
  • 1/4 tsp Sea salt
  • 1 1/2 stick Butter


  1. Cut crust off bread
  2. Cut into bite size chunks, place in a large mixing bowl.
  3. Stir together melted butter, parsley flakes, garlic, sea salt, paprika, lemon-pepper seasoning, and dill-weed. Pour over the bread cubes and gently toss.
  4. Place bread cubes evenly onto a greased baking pan and bake at 350 degrees for 30 - 45 minutes; or until croutons are golden brown.
  5. Gently stir croutons every 10 minutes making sure you bring the croutons from the corners of the baking pan to the center. (The longer you bake them the dryer and crunchier they will be.)


The type of bread and the size of cubes you use, will determine how long you bake them.

Be sure to keep a close eye on them when they are almost finished baking because they brown quicker when they are almost finished. I baked these croutons for 30 minutes.

Pumpernickel Croutons:

Repeat the same process above by taking the crust off the slices of bread and cutting into cubes and place in a bowl.

homemade croutons

Cut the crusts off the bread.

homemade croutons

Cut bread into bite-size pieces

Drizzle olive oil over the bread cubes and sprinkle with garlic and sea salt.

homemade croutons

Olive oil and sea salt are all you need to put on these pumpernickel croutons.

Gently mix all together and place in a greased baking pan with 1-inch sides. Bake at 350 degrees for approximately 35 – 45 minutes, stirring every 10 minutes. Cool completely and store in an air-tight container for up to two weeks.

homemade croutons

These are ready to be baked.

Gluten-Free Croutons: 

Use gluten-free bread and make sure that all of your spices and any additions are gluten-free as well.

What to do with those bread crusts?

While your croutons are baking, place a handful of breadcrumbs at a time into a blender, or food processor, and grate into crumbs. Place in a zip-lock baggie or air-tight container. Use as a topping for casseroles, as a filler in a meatloaf, or whenever a recipe calls for breadcrumbs. The breadcrumbs will keep well in the freezer for months.

bread crumbs

Turn those bread crusts into bread crumbs, for casserole toppings, meatloaf, or as a breading.

In conclusion: don’t be afraid to have fun experimenting with different seasonings such as taco seasoning, Cajun seasoning, etc…

Restaurant-Style Homemade Croutons

I would love to hear what sort of combinations you have come up!


More great recipes: 

Green Jello Salad

Strawberry Spinach Salad (1)

I Heart Salad Main Pic


Thanks for sharing!

{ 14 comments… add one }
  • Molly February 3, 2015, 2:24 pm
    I grew up with my mom making homemade croutons. As a result, I won't eat croutons out of a box or bag. They're so disgusting! But we leave the crust on when we make the croutons. I like the crust. Mine are a bit simpler with garlic, parmesan & a butter/olive oil mix. Looking forward to trying your suggested seasoning mix.
    • Blessed Beyond Crazy February 3, 2015, 9:46 pm
      Hi Molly, I agree. There isn't any comparison between homemade and purchased croutons. I had left the crust on before too and they are delicious either way. Thanks for stopping by and hope you like this recipe. Enjoy! Linda
  • Ginny September 7, 2014, 9:15 am
    Tasty sounding recipe. I bet these croutons are very flavorful and I can't wait to make them. I'll definitely buy generic white bread. That's right up my alley with the prices of bread being sky high...lol You listed 1/2 tsp. of garlic. But what kinda garlic, powder or minced? Thanx.
    • Blessed Beyond Crazy September 8, 2014, 1:48 pm
      Hi Ginny, I used powdered garlic. It will spread more constantly and not be overly powerful in your croutons. This is definitive a recipe for stale bread or generic bread. Hope you enjoy it as much as we do. Have fun! Linda
  • Cheri April 5, 2014, 9:19 am
    I am like you... I LOVE croutons and I do eat them right out of the bag. I have never taken the time to actually make them myself but you have certainly prompted me to consider it. It's doesn't seem that hard and then I can have a whole container to eat for myself! Yikes - I did say that out loud. LOL
    • Blessed Beyond Crazy April 5, 2014, 8:50 pm
      Hi Cheri, Yep... these croutons are so easy to make. They just take a little time. My husband and I hosted a party tonight and everyone... I mean everyone...even the little kids... loved these croutons. I need to make another batch soon! If you ever try them I think that you will really like them. Thanks for stopping by.
  • jhanis April 3, 2014, 12:05 pm
    Those look good! and I don't think I will still need a salad to enjoy them! :)
    • Blessed Beyond Crazy April 3, 2014, 12:15 pm
      Thank you! I am telling you the truth when I say I can eat these croutons like popcorn! I even 'caught' my husband eating them right out of the container last night before dinner! Ha! The best part is that it is super easy to change the spices to make them exactly to your taste. Thanks so much for your comments and for stopping by!

Leave a Comment

* Checkbox GDPR is required


I agree

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Next post:

Previous post: