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One way to make a restaurant-worthy salad at home is to learn how to make croutons on the stove, in a pan. They’re incredibly easy to put together, and the buttery, garlicky result is so delicious that you’ll wonder why you ever bought croutons from a store. Use these homemade croutons to add crunch and a rich herb flavor to salads.
I started making these pan fried croutons with the last pieces of sourdough bread that always seem to linger at my house. Once I transformed a few pieces of bread into homemade croutons, I was hooked.
I’ve made them with all sorts of bread from sourdough to rye.
Each type of bread lends a bit of special flavor, and there is no one right choice. Here is one of my favorite combinations, though, for homemade Italian croutons– hearty sourdough bread and pungent Italian herbs.
You can use any Italian seasoning for croutons – I like this pasta sprinkle blend.
Ingredients to make croutons
For the best Italian croutons, start with sourdough bread and butter. Then you’ll need dried seasonings like basil, oregano, thyme, and garlic powder. Adjust the seasonings as you’d like for different flavors.
How to make croutons on the stove in a pan
Step 1. Cut sourdough bread slices into 2” cubes.
Step 2. Heat butter in a medium sized pan on the stove on medium heat.
Achieving crunchy homemade croutons on the stove
Step 3. Once butter melts, add bread cubes, Italian seasoning, salt, and pepper.
Step 4. Stir regularly for about 5 minutes. Remove from heat when croutons are lightly browned.
Croutons should have a good crunch when you bite into them, but they don’t need to be crisp 100% of the way. Some of the best croutons have just a tiny bit of softness in the innermost section. Croutons should never be fluffy.
What if my croutons on the stove burn as I cook them?
There are two possible reasons why your croutons burn in the cooking process. It might be that your pan isn’t greased enough. You don’t want your croutons drowned in hot liquid, but it’s important to use enough butter or oil to prevent burning.
Another possibility is that you’re moving the croutons too much. This might seem counterintuitive, but it’s best to allow the croutons to brown on one side before you move them at all. When the first side is perfect, toss them and give another side the chance to toast. After at least 2-3 sides are browned, the croutons in the pan should be ready.
What type of bread is best for croutons?
Make sure to use thick, crusty bread for homemade croutons. Sourdough is a favorite in my house. But I’ve even used leftover corn bread.
If possible, use day-old or slightly stale bread, which will also make the right texture easier to achieve.
How to store croutons so they stay crunchy
Did you put them away hot? If you plan to store croutons after making them, you should allow them to cool before placing them into a storage container.
Otherwise steam from the cooling croutons will make the storage space moist, and over time your croutons will lose their crunch.
Do also make sure your storage container is airtight.
Plating tips for Italian homemade croutons
For something special, try sprinkling Italian croutons (made on the stove in a pan) over a soup and salad combination.
How to use croutons
They go especially well with a Caesar salad. I like to serve salad with homemade croutons to go with homemade pizza from store bought dough.
Throw a couple Italian croutons in tomato basil soup.
Although, croutons aren’t just for salads or soups. They are used in recipes like Babe’s chorizo sausage stuffing.
How to store croutons
Store homemade croutons for 3-5 days in a tightly sealed container.
A zippered plastic bag or plastic container is perfect for this.
How to freeze homemade croutons
You can also store them in the same container in the freezer for up to 3 months.
To use after freezing, allow them to defrost in the fridge, then bake for 5-7 minutes or sauté in a pan for 2-3 minutes.
Tasty tips for making homemade croutons
- Use any Italian seasoning – I like a pasta sprinkle blend.
- Store homemade croutons for 3-5 days in an air-tight container.
- Freeze homemade croutons for up to 3 months.
More Italian recipes people love…
- Cheesy Italian Stuffed Peppers
- Crispy Italian Chicken Breast with Tomato Sauce
- Baked chicken parmesan with vodka sauce
- Best Caprese Salad Recipe
Other things I love to do with doughs and breads include making chorizo sausage stuffing (delicious idea for the holidays), whipping up some weekend gourmet grilled cheese ideas with red wine caramelized onions and making new pizza recipes.
I’ll use anything to make pizza, from Trader Joe’s pizza dough and frozen pizza crust. I love to top it with sous vide chicken tenders and bbq sauce. If you love pizza, see my ultimate guide on how to make pizza with store bought dough.
And lately we are really into this focaccia recipe for beginners guide. Focaccia is a great bread for homemade croutons. This focaccia topping idea is one of my favorites… Chef Hubs perfected an Everything Bagel Seasoning focaccia recipe – you have to try it. Leftovers are SO delicious as croutons.
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How To Make Croutons On The Stove Recipe (Sip Bite Go)
Ingredients
- 8 pieces sourdough bread
- 4 tbsp butter
- 1 tbsp Italian seasoning see recipe below
- Salt and pepper to taste
Italian seasoning
- 1 tsp basil dried
- 1 tsp oregano dried
- 1 tsp thyme dried
- 1/2 tsp garlic powder
Instructions
-
Cut sourdough bread slices into 2” cubes. Heat butter in a medium sized pan on the stove on medium heat. Once butter melts, add bread cubes, Italian seasoning, salt, and pepper. Stir regularly for about 5 minutes. Remove from heat when croutons are lightly browned.
Recipe Video
Recipe Notes
- Use any Italian seasoning - I like this pasta sprinkle blend.
- Store homemade croutons for 3-5 days in an air-tight container.
- Freeze homemade croutons for up to 3 months.
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