Easy Homemade Sourdough Croutons Recipe

Easy homemade Sourdough croutons for soup or salad are delicious. You can make them with any bread you love, even gluten free or leftover bread! It’s also the best way to make homemade stuffing mix for the holidays. If you loved our Ninja Foodi Croutons in the past this one baked in the oven will be a hit too.

How to Make Gluten Free Croutons

Whether you start from scratch baking your own loaf with your own sourdough starter with AP flour or buy a loaf at the store, they are both delish. I will often times make these in bulk to add on top of soup for dinner, on our salad, and make dressing in the oven as a side dish.

Typically you would want to bake these in the oven to serve on top of your favorite salad recipes though right? Well depending on what kind you are creating would determine which herbs and seasonings you use in the mix. This go around we feature rosemary, sage and garlic but those could be swapped around.

Homemade Crouton Ingredients

• 3 cups leftover sourdough bread cubes, or Sourdough Focaccia works great
• 1 small onion diced fine
• Stalk of celery diced fine
• 2 tbsp minced garlic
• 1 tbsp butter or extra virgin olive oil
• 1/3 c chicken broth
• 1/3 tsp finely diced fresh herbs or dry sage, rosemary and salt
• Parmesan cheese is optional for the top

Can I use croutons instead of stuffing mix?

You could! Croutons are generally a bit larger than mix but that wouldn’t really matter. If you wanted it more similar just crush them a bit so resemble the same dry stuffing mix. OR make our homemade dry stuffing mix here. You can use a sheet pan to get this done or a large casserole dish. You just don’t want the pieces to overlap or they won’t dry and get as crispy as you’d like them to be, keep that in mind. We have used this as a base to our Pepperidge Farm Sausage Stuffing Recipe for Thanksgiving or Christmas dinner too.

If you wanted to make our Bundt Pan Stuffing this is a great base for that too. During the holidays I am willing to spend the extra time to make that special dish, and this is one of them.

I have also used this instead of the boxed mix to make Stove Top Stuffing Meatloaf! If I don’t have or want to use premade cubes this is the answer. If you have any allergies at home this is a great way to know exactly what is in your food and adjust things to your preferences. If you love spicy you could add red pepper flakes too.

Often times I need a leftover cornbread recipe to use if we had it fresh the day before but didn’t finish it all. I hate wasting food so I love having another dish to make with what hasn’t been eaten right?? Next day it should be firmer than normal so it is easier to slice. It doesn’t have to be in squares either, I mean that doesn’t matter.

How to Make Croutons in the Oven

• Dry the type of bread cubes you chose in advance in the oven at 270 F for 5-6 minutes. Set aside.
• Preheat the oven to 350 F. Fry the onion, celery and garlic in melted butter for 5 minutes.
• Turn the heat to low and stir the vegetables.
• Place the bread cubes in a large bowl, add salt and pepper if you like + dried herbs, as well as fried vegetables.
• Pour in the broth in small portions and gently stir so that they are evenly saturated with liquid. If you see that the bread is already quite wet, do not add the remaining broth.
• Transfer into a baking dish in a single layer, overlapping the least amount possible and cover with foil or a lid. Or on a baking sheet with parchment paper.
• Bake for half an hour.
• Then remove the foil and bake for another 10 – 15 minutes until golden brown and crisped.

Remove from oven and leave on a trivet to cool completely to room temperature before transferring into a freezer bag or jar to store for later. Best if eaten fresh though.

Let’s talk about yet another way these can be used!! Instead of jarred store bought breadcrumbs, make these instead and crush to a sand-like texture to bread any of your meats! Dip your protein in an egg wash, press into your crushed crumbs and bake Thin Pork Chops in Oven with it this week.

What are the best croutons for soup?

Homemade is always best. If you buy packaged store bought croutons, I like Fresh Grourmet brand. Before you jump to recipe let’s talk about tweaks you could do. As far as seasonings, garlic powder works well too.

How to save leftovers

It is hard to keep regular or homemade sourdough bread croutons crispy beyond that day. Just keep in mind that the texture will change slightly the longer they sit. For best results store in an airtight container with a piece of paper towel on the bottom and top to absorb any moisture.

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