Caesar Croutons – EASY recipe!
Caesar Croutons are the crowning jewel on a classic Caesar Salad and once you make this homemade version, you’ll find yourself wondering why you ever bought croutons from the store. There is no comparison and they’ll quickly take your Caesar Salad game to the next level.
Homemade croutons for life! When I first posted the recipe for the best homemade croutons, I had no idea how popular it would become. I absolutely love reading your comments about how making homemade croutons for the first time was a game-changer for you. Here are some of my favorite comments:
- “JUST made three batches (out of one loaf) an hour before church. My house smells good, it was SO easy – and I’m so glad I found you. Thank you for the detailed images and simple recipe.” – Juanita
- “Oh my gosh! Why have I bought croutons my whole life?!? This is so easy and so good! I will never serve bagged croutons again!” -Christina
- “Pretty much the perfect crouton. I don’t think I can ever buy them from the store again!” -Elise
- “These were unbelievably good. So easy to make.” -Niva
- “This recipe is simple yet perfect! I used both sourdough and three cheese semolina bread. I left the pieces a bit larger for dipping into a cheese spread. Delicious! ” -Meghan
Since you all love these so much (for good reason!), I’ve gone a little crouton crazy. I compiled a complete guide on how to make croutons, complete with all sorts of variations and ideas for you. There are even a couple of different cooking methods and a video to help you visualize the process! I also developed a copycat recipe for Ruby Tuesday croutons, because I haven’t been to Ruby Tuesday’s in years and years but I still remember those delicious little cubes of bread.
Since we’re riding the crouton train, I thought Caesar croutons also deserved their own feature here. A Caesar salad is not a Caesar salad without the croutons, am I right? So you can either eat those crumbly dry croutons you buy at the store or you can bite into a perfectly crispy chewy crouton that will elevate your salad to a whole new level. There is truly nothing like it for sale at the store, but the good news is that these croutons are super simple to make and they’ll finish baking basically in the time it takes to make the actual salad.
About these Caesar Croutons:
Like all the other croutons, Caesar croutons are also a great way to use up leftover or stale bread if that exists in your house. These garlic Parmesan croutons are flaked with herbs and have so much flavor for the perfect Caesar salad. I opt for garlic powder for a more mild flavor but if you’re a huge garlic fan, feel free to mince a couple of cloves and go garlic crazy!
Tip: The more stale and dry your bread cubes are, the faster these will brown! If your bread is dry, make sure to keep a close eye on it to keep it from burning. If your bread is quite fresh, plan on slightly increasing baking time.
Want to use these croutons but switch it up from the usual chopped romaine? I can’t wait to try this Brussels Sprouts Caesar Salad from A Mindfull Mom, Grilled Caesar Salad from The Little Kitchen, and Roasted Asparagus Caesar Salad from Nutmeg Nanny.
PS: Try homemade Caesar Dressing – it’s a healthier version and it’s fantastic!
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
- 1/3 cup extra virgin olive oil
- 2 tablespoons Parmesan cheese
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon dried thyme leaves
- 4 heaping cups cubed white bread (I like to use a French baguette)
- Preheat the oven to 375°F.
- In a large bowl, combine the olive oil, Parmesan cheese, parsley, garlic powder, oregano, salt, pepper, thyme.
- Add bread cubes and toss to coat all bread cubes with olive oil mixture.
- Spread the bread cubes into an even layer on a sheet pan. Don’t crowd the pan. Bake for 10 minutes, or until golden brown and crisp, stirring once to ensure even toasting. If you’re using super fresh bread, they’ll take a little longer to become golden brown. If the bread is stale and dry, it may brown faster, so keep an eye on it!
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: Luckily Ben came to the rescue and took a bag of these to work with him. I think he snacked on them without putting them on a salad – they’re that good!
Changes I would make: None at all!
Difficulty: So easy, you guys! This recipe will change the way you think about croutons!
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