What Are Croutons and How Can I Use Them?

Here's everything worth knowing about croutons and how to pick them, what they are, how to store them, and what to use instead, plus 107 recipes to cook tonight.

What are croutons?

Croutons are small cubes of bread that have been toasted or fried until crisp, usually seasoned with oil or butter and a little salt. They turn a slice of bread into something that holds its crunch even when it lands in dressing or hot soup.

The point of a crouton is contrast. A soft salad or a smooth soup needs a crisp bite for texture, and a piece of golden, well-seasoned bread does that better than almost anything.

Most are made from a sturdy white loaf, though any firm bread works. They are also the easiest way to use up bread that has gone slightly stale.

How to Use Croutons

The classic home is a Caesar salad, where a crisp, garlicky cube stands up to the heavy dressing. A Chicken Caesar or Chicken of the Caesar Wraps both lean on that crunch against the romaine and parmesan.

In soup, croutons go on at the very last second. Float them on top just before serving so they keep some bite. A Leek Potato Soup with Nutmeg or a bowl of Broccoli & Swiss Cheese Soup turns from smooth to interesting the moment a handful lands on top.

Making them at home takes about 15 minutes. Cut bread into ½-inch (1.3-cm) cubes, toss with olive oil or melted butter and salt, then bake at 375°F (190°C) for 10 to 15 minutes, stirring once, until golden and dry through.

Stir garlic powder or dried herbs into the oil before tossing if you want them seasoned. Day-old bread is actually better than fresh here, since it has already lost some moisture and crisps faster.

Pairing and Common Mistakes

Croutons pair with anything that needs a textural lift: leafy salads, pureed soups, even a soft scramble or a bowl of chili. Match the seasoning to the dish, so a plain crouton for a delicate soup and a garlic-parmesan one for a hearty salad.

The biggest mistake is adding them too early. A crouton dropped into dressing or hot broth and left to sit goes soggy within minutes, which defeats the whole purpose.

Dress the salad, then scatter the croutons. Ladle the soup, then top each bowl.

The second mistake is uneven browning. Bread cubes brown fast and unevenly if you crowd the pan, so spread them in a single layer and stir at least once. Pull them while still slightly soft in the center, because they firm up as they cool.

Substitutes

For salad crunch, toasted nuts, crushed crackers, or crisp tortilla strips all stand in, though none bring the same bread flavor. Crostini or a torn piece of toasted baguette is the closest match.

For soup, a crisp cracker or a slice of toasted bread laid across the bowl does the same job. French onion soup traditionally uses a whole toasted slice rather than cubes.

If you only need the crunch and not the bread, fried shallots or a sprinkle of crisp panko work in a pinch.

Buying and Storing Croutons

Store-bought croutons live in the salad aisle in a sealed bag or tub. Check that they smell clean, not of stale oil, since the fat they are made with can turn rancid over time. Plain boxed croutons keep for months unopened.

Homemade croutons keep about a week in an airtight container at room temperature. Let them cool completely before sealing, or trapped steam will soften them. Keep the container away from the stove and any humidity.

If croutons soften, crisp them again in a 350°F (175°C) oven for 5 minutes and cool. For longer storage, freeze them in a bag for up to a month and re-crisp straight from frozen. Toss any that taste oily or stale rather than serving them.

Nutrition

Quick facts

Where to find croutons: Croutons are usually found in the salad dressings section or aisle of the grocery store or supermarket.

Food group: Croutons are a member of the Baked Products US Department of Agriculture nutritional food group.

In Chinese

蒜香

British (UK) term

Croutons

en français

le croûton

en español

crutones

How much do croutons weigh?

Related

Baked Products

Recipes using croutons

There are 107 recipes that contain this ingredient.

Very Creamy Corn-Potato Soup

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Basic Red Gazpacho

Basic red gazpacho is the classic Andalusian chilled tomato soup: ripe tomatoes, red bell pepper, cucumber, garlic, and stale bread blended with sherry vinegar and olive oil. No cooking required.

Avocado Gazpacho Soup

Cold avocado gazpacho soup with cucumber, cilantro, lime, and a splash of hot sauce. Mexican-style chilled summer soup, no cooking required.

Mater Chef Caesar salad

Caesar salad is delicious and can successfully be combined with such accompaniments as grilled chicken, steak, and shrimp. Here's the recipe I use.

Roasted Bell Pepper, Crouton & Mixed Green Salad

A light and tasty salad takes no time to prepare. All the flavors are just nicely balanced.

Barb's Best Gazpacho

Gazpacho done right: ripe tomatoes, cucumber, and peppers blended smooth, then topped with the same vegetables finely diced for crunch. A no-cook chilled soup with lime, Tabasco heat, and an optional vodka kick.

Herbed Tomato Soup

Herbed tomato soup microwaves a tomato sauce base with sauteed onion, basil, and thyme into a 15-minute single-serve soup. Low fat, low calorie, served with Parmesan croutons.

Low Fat Caesar Salad

Not only delicious, but it also helps you keep a good diet.

Mom's Jersey Fresh Tomato Soup

Mom's Jersey fresh tomato soup with ripe tomatoes, crispy bacon, and a hint of lemon zest. A summer classic from the Garden State that turns peak-season tomatoes into a silky bowl.

Chicken Caesar

A delicious, filling and well balanced chicken caesar salad satisfies everyone at the dinner table.

Celery & Celery Root Soup

I created this super comfort food soup after discovering celery root (celeriac) thanks to my European husband. I combine typical American green celery stalks and leaves with celeriac, which extra enhances the soup's flavor and makes it even creamier with just milk. No real cream needed. I top mine with croutons and extra celery leaves. Can easily be made vegetarian.

Favourite Caesar Salad

This quick and easy caesar salad is surprisingly refreshing and delicious. There is no reason to buy store-bought dressing, when you can make your own fresh dressing at home within a few minutes, and it tastes just delicious!

Leek Potato Soup with Nutmeg

Leek potato soup with nutmeg simmers tender leeks and starchy potatoes in chicken broth, then purees to a velvety silk. A whisper of nutmeg lifts the cream-free soup into something elegant. Bistro classic, weeknight effort.

Cherry Tomato & Lettuce Salad with Fresh Mozzarella & Croutons

A quick easy and refreshing salad is ready in ten minutes or so. Sweet and juicy cherry tomatoes, lettuce, fresh mozzarella, mushrooms and crunchy croutons are tossed with a light and tasty lemon-olive oil dressing.

Chicken of the Caesar Wraps

Tuna (chicken of the sea) Caesar wraps. A crunchy healthy version of a Caesar salad wrapped up in a flour tortilla.

Hot Gazpacho

Hot gazpacho built on tomato juice, beef bouillon, peppers, onion, and a hit of Tabasco, heated fast in the microwave and topped with chopped fresh vegetables and croutons.

Spaghetti Squash & Chicken Skillet Casserole

Easy and tasty! I make this casserole a few times every year when I have spaghetti squash in my kitchen. It's a well-balanced meal with just enough protein and loads of vegetables.

Mediterranean Bean Soup

A clean tasting soup that is packed with protein rich beans.

German Potato Soup

Creamy German potato soup with leeks, ham bone, and pureed potatoes finished with cream. Rich, comforting soup ready in 45 minutes with croutons.

Broccoli & Swiss Cheese Soup

Broccoli and Swiss cheese soup blends sautéed leeks, garlic, and a splash of half-and-half into a creamy puréed bowl with whole florets reserved on top.

Hubbard Squash Soup

Hubbard squash soup blends roasted squash puree with garlic, vegetable stock, heavy cream, and warm hints of cinnamon and mace. A creamy, vegetarian fall soup ready in an hour.

Cajun Oytser & Scallop Stew

Creamy Cajun stew loaded with shucked oysters and bay scallops in a spiced half-and-half broth with sherry, Worcestershire, and fresh herbs. Topped with croutons for a rich, warming bowl.

Pasta with a Carrot Basil Sauce & Pine Nuts or Navy Beans

Angel hair pasta in a fresh carrot juice and basil sauce with pine nuts, lemon, and white beans. A creative, nearly fat-free vegetarian pasta with vibrant color.

Smoky Ham & Corn Salad

A quick, low-calorie salad with diced ham, fresh corn, tomato and crunchy croutons tossed in a creamy smoked paprika and sour cream dressing. Ready in 15 minutes, no cooking required.

Soupa Fasolakia Freska(Krema)

Velvety Greek cream of green bean soup pureed with carrots and onion, thickened with a buttery roux, and finished with a swirl of butter. Serve with crunchy croutons for a comforting Mediterranean bowl.

Monte Cristo Salad

Enjoy the wonderful flavors of a Monte Cristo Sandwich in this wonderful, low fat, salad.

Summertime Salad

Build-your-own summer salad with fresh veggies, marinated artichokes, avocado, sprouts, shrimp, bacon bits, and cheese. A flexible no-cook recipe you can customize with whatever is in season.

Steak & Caesar Salad

Grilled steak strips meet a tangy homemade Caesar dressing with Parmesan, blue cheese, and crunchy croutons. This steak Caesar salad is a quick 40-minute main dish that turns a classic side into a full meal.

Kakavia

Kakavia is the Greek fisherman's soup: tomato, fennel, and herb broth simmered with mixed fish, lobster, shrimp, and scallops, ladled over thick toast. Rustic Mediterranean seafood stew at its most generous.

Onion Soup Provencal

Onion soup Provencal with 8 pounds of slowly caramelized onions, fresh tomatoes, red wine, herbs, and barley miso for umami depth. Topped with croutons and Emmentaler cheese.

Caeser Salad

Make your own kind of caesar salad with this simple recipe that's easy to follow and understand.

Bruce's Favorite French Onion Soup

Bruce's favorite French onion soup simmers Spanish onions in a beef and chicken bouillon broth with garlic, brandy, and Worcestershire, then bakes under a blanket of croutons and melted cheese. A bistro classic.

Chicken Romaine Vinaigrette

Grilled chicken romaine vinaigrette, a Caesar-style main course salad with herb-marinated grilled chicken, romaine, Parmesan, water chestnuts, and croutons.

Bacon Caesar Salad

Bacon Caesar salad with a creamy homemade dressing emulsified from scratch with garlic, anchovy, lemon and mustard, then tossed with crisp romaine, crumbled bacon, croutons and parmesan. Restaurant-style at home.

Gourmet Caesar Salad

Prepare a salad like the top chefs do with this recipe that will have you wanting seconds!

Caesar for Two

Classic Caesar salad for two with raw egg yolk dressing, anchovies, capers, bacon bits, and Parmesan. Made from scratch tableside in under 15 minutes.

Baked Eggs & Ham

Baked eggs and ham with seasoned croutons and melted cheddar in a single dish. A quick, hands-off breakfast for two that's ready in under 25 minutes.

Cheese-Ham Casserole

Ham and cheddar casserole over French-cut green beans with a homemade white sauce, hard-cooked eggs, and crushed herb crouton topping. A weeknight one-dish dinner in 40 minutes.

Warm Caesar Potato Salad

Warm Caesar potato salad with red-skinned potatoes tossed in Caesar dressing and Parmesan, served over romaine with bacon and croutons. Ready in 30 minutes.

Hot or Cold Leek Soup

Classic leek and potato soup that pulls double duty: hot with croutons or chilled with milk, chives, and Tabasco for homemade vichyssoise. French bistro basics, two ways.

Cubbison's Caesar Salad

Quick, easy and delicious caesar salad is always popular. It goes well with almost all the main course.

Spinach & Cashew Salad

Spinach and cashew salad with watercress, green onions, and croutons tossed in your favorite dressing. A peppery, crunchy vegetarian salad ready in 5 minutes.

Colorful White Gazpacho

Rainbow-bright chilled gazpacho with red, yellow, and green peppers finely diced in tangy buttermilk and sour cream. Fresh lime juice, cucumbers, and tomatoes.

Buttery Onion Soup

Buttery onion soup made with sweet sauteed onions, chicken broth, and melted mozzarella for a creamy, cheesy alternative to classic French onion. A weeknight comfort soup ready in under an hour.

Party Mushrooms-Spinach

Mushroom and spinach casserole sautees fresh mushrooms in butter, then bakes with creamed spinach, cream of chicken soup, and a buttery crouton crust. Crowd-pleasing party side or potluck bake.

Gravy Soup

Gravy soup is an old-fashioned roux-based broth with chicken fat, flour, and stock, topped with croutons and grated Gruyere. A frugal European-style starter that turns pantry staples into comfort.

Parmesan Garlic Soup

Parmesan garlic soup simmers a whole half-head of garlic into a mellow, sweet broth, then thickens it silky with a tempered egg, parmesan, and olive oil liaison. Ladled over a crouton, it's rustic comfort in a bowl.

Creamy Cauliflower Leek Soup

Creamy cauliflower leek soup gets its silky body from pureed cauliflower, not heavy cream, with slowly cooked sweet leeks, a touch of Dijon, and lemon thyme. A velvety, light soup finished with chives and crisp garlic croutons.

Fisherman's Soup

Saffron-infused fisherman's soup with steamed halibut, red potatoes, tomatoes, and fennel seeds. The fish steams separately over the broth for flaky, perfectly cooked results.

Another Garlic Soup Recipe

If you like a creamy garlic soup, you have to indulge yourself into this one that is simmered with tomatoes and served with croutons.

All 107 recipes