Big, chunky ciabatta croutons, roasted until crisp and golden, are the finishing touch that soups and salads crave. With a drizzle of extra-virgin olive oil and a handful of savory pantry staples, you'll have these hefty nuggets ready to enjoy in under 15 minutes.
Croutons. What's so great about that, you say? Well, that's exactly what my husband said. But then he tasted them and said, holy cow, these are good! Yep, they are. And if you're like us and love all things savory (I'm talking about you, potato chips), you'll fall for these croutons.
I created this crouton recipe quite by accident. After making my roasted cherry tomato soup one day, I felt the soup needed the texture and crunch of a crouton. And since I happened to have a few ciabatta buns in the freezer, the rest is history. The perfect ciabatta crouton was born!
Of course, you can top your favorite soups and salads, (like this quinoa and arugula salad, or this arugula and spinach salad), with these crunchy pieces of bread, but I won't lie when I say I love eating them straight from the oven as a snack with cheddar cheese.
Try these homemade croutons; trust that they are 100 times better than store-bought ones, where half of the ingredients you can't pronounce!
Jump to:
The Ingredients
You'll need the following ingredients to make croutons with ciabatta bread.
Ingredient Notes
- I've used fresh ciabatta bread in this recipe.
- The recipe calls for garlic and onion powder, which differs from garlic and onion salt (which you don't want to use).
- I like cutting the ciabatta into large chunks because a heftier crouton will stay crunchier longer in a hot soup. If you prefer smaller croutons, reduce the baking time while keeping an eye on them so they don't burn.
Find the detailed recipe below.
Substitutions & Variations
- French baguette, sourdough, or country loaf are substitutions for the ciabatta. Any bread with a thick crust and airy crumb will work well in this recipe.
- Day-old bread can certainly be used too. Since it's drier than fresh, keep an eye on the croutons while they bake, as they'll take less time to crisp up.
- To season the croutons, you can try dried thyme, herb de Provence, dried parsley, and black pepper in addition to garlic and onion powder.
- Instead of olive oil, my second choice would be avocado oil. If you don't have that, any vegetable oil will do.
How to Make Homemade Ciabatta Croutons
Step-by-Step Instructions
With the proper seasoning and a few steps, you'll see why homemade is much better than store-bought.
Heat oven and season ciabatta:
Adjust the oven rack to the middle position and heat to 400 degrees Fahrenheit. Add the ciabatta bread, extra-virgin olive oil, and seasonings to a large bowl. Toss to coat evenly.
Bake:
Spread the bread cubes in a single layer on a parchment-lined baking sheet and bake for 10 minutes or until golden brown and very hard and crunchy.
Serve:
Add croutons to garnish your soups and salads.
Serving Suggestions
- Of course, croutons are amazing for adding texture and crunch to salads, but did you know you can finely grind the croutons to make savory homemade breadcrumbs?
- You can crush them into pea-sized pieces and sprinkle them over your favorite casserole dishes, such as mac and cheese.
- Use the croutons to make homemade stuffing.
- Finally, I will not lie; I love snacking on these croutons straight from the oven with a piece of strong cheddar cheese 😊
Helpful Hints
- As much as possible, cut the ciabatta into even-sized cubes to ensure they crisp up at the same rate.
- Ensure the croutons are completely cool before storing them. Avoid storing them while they're still warm because they will become soft and perish quickly.
- Store ciabatta croutons in an airtight container at room temperature, such as a glass pickling jar. I prefer glass because plastic can sometimes impart a strange flavor to food.
Storage
- Store in an airtight glass container at room temperature for up to one week.
Freezing
- For longer storage, freeze in a sealed container or storage bag for up to one month.
- When ready to use, spread the frozen croutons on a baking sheet and toast them in a 350-degree Fahrenheit oven until crisp and warm.
Recipe FAQs
Ciabatta has a very thick crust, and the crumb is light and full of holes. Because it is less dense than a white loaf, for example, it crisps up nicely and very quickly in the oven.
Yes, you can. Preheat your air fryer to 350 degrees Fahrenheit. Add the bread to the basket and cook for about 8-10 minutes or until golden brown and crisp. Shake the air fryer basket halfway through to ensure even crispness. (For reference, I have an Instant Vortex Plus ClearCook and OdorErase 6-Quart air fryer).
Recipe
How to Make Easy Homemade Ciabatta Bread Croutons
Equipment
- large bowl
- measuring cups and spoons
- spatula
- baking sheet/sheet pan
- parchment paper
Ingredients
- 4 cups cubed ciabatta bread, cut into 1 ½-inch pieces
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon dried basil
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried oregano
- ⅛ teaspoon kosher salt
Instructions
- Heat oven and season ciabatta: Adjust the oven rack to the middle position and heat to 400 degrees Fahrenheit. Add the ciabatta bread, extra-virgin olive oil, and seasonings to a large bowl. Toss to coat evenly.4 cups cubed ciabatta bread, 1 tablespoon extra-virgin olive oil, ¼ teaspoon dried basil, ¼ teaspoon garlic powder, ¼ teaspoon onion powder, ¼ teaspoon dried oregano, ⅛ teaspoon kosher salt
- Bake: Spread the bread cubes in a single layer on a parchment-lined baking sheet and bake for 10 minutes or until golden brown and very hard and crunchy.
- Serve: Add croutons to garnish your soups and salads.
Todd says
Honestly 100 times better than those terrible store-bought croutons. Great recipe and I’ll make it again.