These homemade brioche croutons need just 4 ingredients and are so easy to make! I love adding a bit of crunch and texture to my soup and salad recipes, and these homemade croutons are perfect as a topping. They take almost no time to prep and you can keep them for up to a week. This is also a great way to use up any leftover brioche bread you've got lying around!
I'm not going to say the reason a classic caesar salad is my favorite salad is because of the croutons, but I'm not going to not say it. Crispy, crunchy croutons make such a huge difference to me, whether it's in a soup, salad or stew! Adding fun toppings like croutons really turns a sad soup into something more interesting thanks to the texture.
I've used these crunchy brioche croutons in my homemade soups, but they would also be so good in a salad. I love using brioche bread for croutons because it is such a soft and fluffy bread, so it really soaks up the oil well, making it super crunchy once it's out of the oven.
Why you'll love this recipe!
- Simple Ingredients: you only need a couple of simple ingredients to make these croutons.
- Easy to Make: all you have to do is slice up some brioche bread, toss in olive oil and seasoning, and bake in the oven! That's literally it, it's such an easy recipe.
- Use Leftover Bread: I used a brioche loaf of bread for this recipe but you could use brioche hamburger buns or hotdog buns if that's what you have on hand.
Grab your ingredients
- Brioche Bread: I'm using a loaf of sliced brioche bread. Brioche bread is much softer and fluffier than regular bread because it uses an egg and butter in the bread dough.
- Olive Oil: tossing the cubed bread in olive oil before baking, you could swap it out for a neutral oil if you don't have olive oil on hand.
- Seasoning: I'm using just salt and pepper to season my cubed bread.
Substitutions & Additions
- Spices & Herbs: feel free to use your favorite spices and herbs! Toss in dried rosemary, thyme, oregano, or a mix like Italian seasoning. You can also add dried garlic powder or onion powder.
- Bread: I'm using a loaf of brioche bread, but you can also use brioche buns.
How to make
- Step 1: Preheat the oven to 350ºFahrenheit to line a baking sheet with parchment paper. Cube your bread with a serrated knife and place it in a large mixing bowl. Add olive oil, salt and pepper. Toss everything together.
- Step 2: Arrange the croutons on the baking sheet in a single layer.
- Step 3: Bake in the preheated oven for 20-25 minutes, or until the croutons are golden brown. Take them out of the oven and let cool completely.
- Step 4: Use right away, or store in an airtight container.
My Tips & Notes
- Bread Size: depending on how large your bread cubes are, the croutons might need more or less time in the oven. I recommend checking in on them at around the 15-minute mark to see how golden brown they are.
- Crowding the Tray: make sure you're using a big enough sheet pan so you're not crowding it. You want each crouton to have its own space so they can all evenly turn brown and crunchy.
Storage & Freezing
Keep these brioche croutons in an airtight container or ziploc bag at room temperature for up to a week. If they've lost a bit of their crunch, pop them in the oven for a few minutes to get toasty and crunchy again.
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Thank you!
Ella
Recipe
Homemade Brioche Croutons
Equipment
- Bowl
- Knife
- Sheet Tray
Ingredients
- 7 slices (200 grams) brioche loaf bread I'm using half of a 14 oz loaf.
- 2 tablespoons olive oil
- salt
- pepper
Instructions
- Preheat the oven to 350℉/175℃. Line a baking sheet with parchment paper.
- Cut the brioche loaf bread slices into bite sized cubes. Place in a large bowl.7 slices (200 grams) brioche loaf bread
- Drizzle over the olive oil, and season with salt and pepper. Toss so the bread cubes are evenly coated.2 tablespoons olive oil, salt, pepper
- Evenly spread the croutons on your prepared baking sheet.
- Bake in the preheated oven for 15-25 minutes. Take them out once golden brown. Depending on the size of your cubes, they might need more than 20 minutes or less, so check on them!
- Let cool completely on the baking sheet before using in soups or salads. Store in an airtight container for up to a week.
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