Here’s an easy, back to basics recipe: HOMEMADE CROUTONS!

Perfect use for that day old bread - Homemade croutons - a few ingredients that you probably already have - check out that freshly grated cheese on there - YUM

These are super easy to make and you can adjust the seasoning and toppings to make them perfectly to your taste. Croutons should end up light in color with little grease, well-seasoned, and of course, crunchy.


  • bread (I used a loaf of French bread that was getting stale)
  • oil (I used a few teaspoons of extra virgin olive oil, but canola would also be good if you want something more neutral-tasting) or clarified butter
  • salt and pepper
  • crushed red pepper flakes
  • tiny piece of hard Pecorino-Romano cheese (enough to make a Tablespoon or so when you grate it)
  • cheese grater


Preheat oven to 400°F.

Cut bread into cubes; removing crusts if desired. (I left them on because I like a more rustic crouton. Just kidding I don’t really care about “rustic-ness” I am just too lazy to cut the crusts off ha!)

Place bread pieces on a baking sheet lined with parchment paper. Drizzle oil (or clarified butter) on top and toss gently to coat. Don’t overdo the oil/butter because you don’t want the croutons to get too greasy.

Season with salt, pepper, and red pepper flakes, according to taste.

Toss gently again to mix in seasonings.

Bake for 15-20 minutes or so, until lightly browned. Remove from oven and grate cheese directly on top so it melts as the croutons cool on the baking sheet.

After cooled, store in an airtight container.

recipe adapted from The Professional Chef by The Culinary Institute of America