Herb Seasoned Croutons

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Herbed croutons

Homemade croutons are always a big hit. Until I discovered how easy it is to make them, I used to omit croutons from all recipes that called for them. (The store-bought ones didn't appeal to me at all.) I love to make my croutons out of challah, which has a subtle hint of sweetness.

Croutons will last at least 2 weeks, if cravings can be controlled and they're stored properly. Once they are fully cooled, keep them in large, sealable plastic bags.

  • Duration
  • Cook Time
  • Prep Time
  • 6-8Servings


  • 5 thick slices of day-old bread (challah, white bread, sourdough or whole wheat), cubed
  • 1 tablespoon dried oregano
  • 1 tablespoon dried parsley flakes
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 teaspoon kosher salt
  • ½ cup olive oil


  1. Preheat oven to 425°F.
  2. Lightly grease two 9 x13-inch pans with non-stick cooking spray.
  3. Divide bread cubes evenly between prepared pans.
  4. Sprinkle with oregano, parsley, onion and garlic powders, and salt.
  5. Drizzle with olive oil.
  6. Bake at 425°F for 10-15 minutes, until light brown and crisp.
  7. Allow croutons to cool at room temperature for 30 minutes and use to garnish salad.