Easy Homemade Croutons: Turn Leftover Bread Into a Crunchy Treat

Croutons are a deliciously crunchy addition that can transform any soup or salad. If you have leftover challah from Shabbat, don't let it go to waste! Simply cut it into cubes and turn it into perfectly seasoned homemade croutons. This recipe works with regular bread or baguettes, too, but challah gives the croutons an especially delicious flavor and texture. Just be sure to discard any bread that shows signs of mold.

Homemade Crunchy Croutons

Ingredients (Makes One Large Baking Tray)

• Approximately 250 g bread, cut into 2 cm (¾-inch) cubes

• 3 tablespoons olive oil

• ½ teaspoon garlic powder

• ½ teaspoon sweet paprika

• ½ teaspoon dried oregano or thyme

• ¼ teaspoon salt

• A pinch of black pepper

Instructions

1. Preheat the oven to 170°C (340°F) using the conventional bake setting (top and bottom heat). Line a large baking sheet with parchment paper.

2. In a large bowl, combine the olive oil and seasonings. Add the bread cubes and toss thoroughly until each piece is lightly coated with the seasoned oil. Make sure to mix the cubes at the bottom of the bowl as well.

3. Spread the bread cubes in a single layer on the prepared baking sheet, leaving a little space between them. Bake for approximately 15–25 minutes, stirring after about 10 minutes to ensure even browning. Drier bread and smaller cubes will crisp up more quickly.

4. Remove the croutons from the oven once they are golden brown and dry throughout. To check whether they're ready, allow one cube to cool slightly before tasting it. If the center is still soft, continue baking for a few more minutes. If the croutons are becoming too dark, reduce the oven temperature slightly.

5. Allow the croutons to cool completely on the baking sheet before transferring them to a storage container. They will become even crispier as they cool.

Tips and Flavor Variations

For tomato soup: Season your croutons with garlic and oregano for a classic Mediterranean-inspired flavor that pairs beautifully with rich tomato soup.

For vegetable salads: Replace the paprika and dried herbs with za'atar and a pinch of sumac for a tangy, Middle Eastern twist.

For a dairy version: Sprinkle two tablespoons of grated Parmesan cheese over the croutons during the final few minutes of baking. Keep a close eye on them to prevent the cheese from burning.

How to Store Homemade Croutons and Keep Them Crispy

Allow the croutons to cool completely before transferring them to an airtight container. Croutons prepared with olive oil and dried seasonings can be stored in a cool, dry place for two to three days.

If you've added Parmesan cheese, store the croutons in the refrigerator for up to three to four days.

Refrigeration can introduce moisture, causing the croutons to lose some of their crunch. To restore their crispiness, simply warm them in a 150°C (300°F) oven for a few minutes, then let them cool again.

For the best texture, add the croutons to your soup or salad just before serving. That way, every bite delivers the perfect crunch!