Homemade Herb Croutons

Making homemade herb croutons with your favorite dry herbs and spices is so easy and is a great way to use up leftover bread!

We had two half loaves of French bread on the counter that weren’t getting eaten, so I made some easy & delicious homemade herb croutons. Since I was already baking something else, I decided to make these croutons using the stovetop. I made a simple dry herb seasoning blend and cooked the bread cubes low and slow in olive oil and butter until they were crispy and golden brown. These homemade herb croutons turned out delicious and great on the simple Italian salad I had for lunch.

Homemade Herb Croutons

Dry Herb Seasoning:

• ½ tsp dried parsley
• ¼ tsp dried dill
• ¼ tsp dried oregano
• ¼ tsp dried basil
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ⅛ tsp paprika

Croutons:

• 2 tbsp butter
• 2 tbsp olive oil
• 1 loaf of French or Sourdough bread, cubed **You can remove crusts if you’d prefer
• Sea salt and freshly cracked pepper, to taste

How to Make Homemade Herb Croutons:

Prepare the seasoning blend by mixing the parsley, dill, basil, oregano, garlic powder, onion powder, and paprika, and mix well.

Heat the butter and oil in a large skillet over medium-low heat.

Once the butter has melted, add the bread cubes and stir to coat with the oil and butter mixture. Sprinkle the seasoning mixture over the bread cubes, then season with sea salt and freshly cracked pepper to taste, and toss to coat evenly.  Side Note: Place the bread cubes in a single layer while they cook.

Cook, stirring the cubes occasionally, until the bread cubes are golden brown and dried through, about 15-20 minutes. Taste the croutons and season with additional sea salt and freshly cracked black pepper, to taste, if needed.

Set aside to cool the croutons completely.

Store in an airtight container for a week, or up to 2 months in the freezer.