Forget stale store-bought croutons. Transform a simple loaf of bread into crispy, golden, flavor-packed cheese and garlic croutons with just a few ingredients. They’re endlessly customizable and make any salad or soup feel restaurant-worthy.
These homemade cheese and garlic croutons are a game-changer. In under 30 minutes, you can turn day-old bread into irresistibly crunchy, savory bites that are bursting with real garlic flavor and a nutty, cheesy crust.
Infinitely better than anything from a bag, they add texture and depth to a simple green salad, transform a bowl of soup into a meal, and are even delicious eaten by the handful as a snack. Once you learn how easy they are to make, you’ll never let a stale loaf go to waste again.
The Science of the Perfect Crunch
The magic of a great crouton lies in achieving a dry, crisp interior and a flavor-saturated, golden exterior. Using slightly stale, dry bread is the first secret—it soaks up the flavorful oil without becoming soggy.
Tossing the bread cubes in a mixture of oil, fresh garlic, and dried herbs before baking ensures the seasoning adheres and penetrates. The final, crucial step is adding finely grated hard cheese (like Parmesan) partway through baking.
Adding it too early would cause it to burn, but sprinkling it on when the croutons are partly dry allows it to melt and fuse into a delicious, crispy crust as they finish toasting. Baking at a steady, moderate temperature dehydrates the bread evenly, creating that satisfying, shattering crunch.
Ingredients
For the Croutons:
- ½ loaf (about 8 oz / 225g) day-old rustic bread (sourdough, French, or Italian), cut into ¾-inch cubes*
- ¼ cup (60ml) extra virgin olive oil or melted unsalted butter
- 3 cloves garlic, finely minced or pressed
- 1 teaspoon dried Italian herbs (or a mix of oregano and thyme)
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- ⅓ cup (30g) finely grated Parmesan or Pecorino Romano cheese
The drier the bread, the better. For fresh bread, spread cubes on a baking sheet and leave out uncovered for a few hours or toast in a 300°F (150°C) oven for 10 minutes to dry out slightly.
Optional Additions: ¼ teaspoon garlic powder for extra punch, a pinch of red pepper flakes, 1 tablespoon chopped fresh parsley added after baking.
Instructions
1. The Seasoned Bread Cubes (Result of Tossing): Preheat oven to 375°F (190°C). In a large bowl, whisk together the olive oil, minced garlic, dried herbs, salt, and pepper. Add the bread cubes and toss thoroughly with your hands or a spatula until every piece is evenly and generously coated with the fragrant oil mixture.
2. The Cubes Ready for Baking (Result of Pan Spreading): Spread the coated bread cubes in a single, uncrowded layer on a large, rimmed baking sheet. They should not be touching or piled up to ensure even crisping and browning.
3. The Half-Baked Croutons (Result of First Bake): Bake for 10 minutes. Remove the baking sheet from the oven. The croutons will be lightly golden at the edges and starting to firm up but will still feel slightly soft in the center.
4. The Cheese-Crusted Croutons (Result of Adding Cheese): Sprinkle the finely grated Parmesan cheese evenly over the partially baked croutons. Toss very gently on the hot tray to distribute some of the cheese.
5. The Finished, Golden Croutons (Result of Final Bake): Return the tray to the oven and bake for an additional 8-12 minutes, tossing once halfway, until the croutons are deeply golden brown, crisp throughout, and the cheese has formed crispy, fused bits. They should sound hollow and hard when tapped together.
6. The Cooled, Crispy Croutons (Result of Cooling): Let the croutons cool completely on the baking sheet. They will crisp up further as they cool. Once cool, transfer to an airtight container.
7. Serve & Store: Use immediately to top salads, soups, or creamy pastas. Store in an airtight container at room temperature for up to 1 week. For longer storage, freeze for up to 2 months.
Pro-Tips for Maximum Flavor & Crunch
- Bread Choice is Key: A sturdy, rustic bread with a tight crumb (like sourdough or a French boule) works best. Avoid very soft sandwich bread, which can become too fragile.
- Fresh Garlic is Non-Negotiable: The infused oil from fresh minced garlic is what makes these special. Garlic powder can supplement but not replace it.
- Don’t Crowd the Pan: Use two baking sheets if necessary. Overcrowding steams the croutons, making them chewy instead of crispy.
- Cool Completely: The croutons finish crisping as they cool. Taste-testing them warm will not give you an accurate sense of their final, room-temperature texture.
- Customize Your Flavor: Swap Parmesan for sharp cheddar or Gruyère. Add smoked paprika, everything bagel seasoning, or a dash of truffle oil to the seasoning mix.
- Revive if Needed: If they lose their crunch after storage, spread them on a baking sheet and re-crisp in a 350°F (175°C) oven for 3-5 minutes.
These cheese and garlic croutons are your secret ingredient for instantly elevating simple dishes.
