Sourdough Croutons

Every loaf eventually gets to the stage where it’s too firm to want as a sandwich but nowhere near ready for the bin – that’s crouton bread. A few minutes of cubing and tossing turns the end of a loaf into something that makes a plain salad or a bowl of soup worth looking forward to.

Why You’ll Love It

• Uses up bread that’s gone too firm for sandwiches – nothing wasted
• One pan, ready in about 20 minutes start to finish
• Crisp all the way through, not just dusty on the outside like the store-bought kind
• Keeps for a week, so a batch is never wasted
• Easy to customize – swap the herbs, add a pinch of chili flakes, or skip the parmesan for dairy-free

Ingredients

Volume measurements are included for convenience, but they’re approximate – a kitchen scale will always get you a more consistent batch, especially for the bread.

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• Day-old sourdough bread (4 cups, cubed): the firmer the loaf, the better it holds its shape in the oven instead of turning to mush.
• Olive oil (¼ cup): coats every cube for crisping – a good extra-virgin olive oil adds real flavor here.
• Garlic, minced, or ½ tsp garlic powder (2 cloves): fresh minced garlic gives the boldest flavor; garlic powder works in a pinch and is less likely to burn.
• Salt (½ tsp): seasons the croutons all the way through.
• Black pepper (¼ tsp): adds a little bite alongside the salt.
• Dried Italian herbs, optional (½ tsp): dress these up or leave them out – the croutons crisp up just as well plain.
• Grated parmesan, optional (2 tbsp): adds a savory, salty crust as the croutons bake.

Equipment

• Rimmed baking sheet: the rim keeps the oil and cubes contained while stirring halfway through baking.
• Large mixing bowl: tossing the cubes in a bowl first coats them more evenly than drizzling oil right on the pan.

Sample Schedule (Same Day)

Sourdough Croutons

Cubes of day-old sourdough tossed in olive oil and garlic, then baked until crisp all the way through. A simple way to turn the end of a loaf into the best part of the salad.

Print Recipe

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 servings (about 3 cups)

Course: Side Dish, Snack

Cuisine: American, French, Italian

Calories: 140

Ingredients Equipment Method Notes

Ingredients

  

• 4 cups day-old sourdough bread cut into 3/4-inch cubes
• 1/4 cup olive oil
• 2 cloves garlic minced, or 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp dried Italian herbs optional
• 2 tbsp grated parmesan optional

Heads up: Some of the links below are affiliate links. As an Amazon Associate, I earn from qualifying purchases. This means if you click and make a purchase, I may earn a small commission at no extra cost to you.

Equipment

• 1 Rimmed baking sheet
• 1 Large mixing bowl

Method

 

1. Preheat the oven to 375°F (190°C) and line a rimmed baking sheet with parchment.
2. Cut the bread into roughly 3/4-inch cubes and place in a large mixing bowl.
3. Drizzle with olive oil, then add the garlic, salt, pepper, and herbs. Toss until every cube is evenly coated.
4. Spread the cubes in a single layer on the baking sheet, making sure they aren’t touching.
5. Bake for 12 to 15 minutes, stirring once halfway through, until golden brown and crisp all the way through.
6. Toss with the parmesan, if using, while still warm. Cool completely before storing.

Notes

The drier the bread, the better the crouton – bread that’s two or three days old, or a thawed frozen loaf, crisps up more evenly than a fresh one. If your loaf is still soft, cube it and leave it uncovered on the counter for a few hours first.

How to Make It

Tips & Troubleshooting

• Chewy instead of crisp: they were likely crowded on the pan or the bread was too fresh – give them more room next time, or let the bread dry out longer before cubing.
• Browning too fast: drop the oven temperature by 25°F and add a few extra minutes.

How to Store

To store: cool completely before storing, or trapped steam will turn them soft. Keep in an airtight container at room temperature for up to 1 week.

To recrisp: spread on a baking sheet and warm in a 350°F oven for 5 minutes. Freezing isn’t recommended – the texture turns spongy when thawed.

Nutrition

Per serving, based on 4 servings (about 3 cups). Estimated from the ingredients used – provided for convenience and not a substitute for a precise calculation.