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Homemade Croutons with Good Seasons Spice Mix

At its core, making croutons is a simple process: start with bread—any kind of bread. Stale baguette? Perfect. Day-old sandwich bread? Works great. That crusty sourdough loaf you didn’t finish over the weekend? Ideal. One of the best things about homemade croutons is that they help reduce food waste while turning something ordinary into something crave-worthy.
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Prep Time 5 minutes
Cook Time 15 minutes

Ingredients
  

  • 4 cups cubed bread (day-old works best, but fresh bread is fine too)– Use what you have: French, sourdough, rustic country loaves, or even sandwich bread
  • 2 tbsp cold-pressed avocado oil or olive oil
  • 1-2 tbsp unsalted or salted butter
  • 1½ tbsp homemade Good Seasons Italian Dressing Mix
  • pinch of kosher salt (if your spice mix is low-sodium)

Instructions
 

Stovetop Method:

  • Prep the bread: Cut bread into ¾-inch cubes and set aside.
    Melt fats: In a large skillet over medium heat, melt 1 tablespoon butter with the oil. Add more butter or oil if the bread seems dry.
    Season: Toss bread cubes with the seasoning mix and add to the skillet.
    Toast: Stir every 1–2 minutes for 7–10 minutes until evenly golden and crisp.
    Cool: Transfer to a tray or plate to cool completely.
    Note: The dryness of your bread will affect how much butter or oil you need. Start with the base amount and add more as needed for even browning.

 Oven Method:

  • Preheat oven: 350°F (175°C).
    Melt fats: Start with 1 tablespoon butter and 2 tablespoons oil. Add more if needed after tossing with bread.
    Season: In a large bowl, drizzle melted fats over the bread cubes, sprinkle with seasoning mix, and toss to coat.
    Bake: Spread in a single layer on a parchment-lined baking sheet. Bake for 12–18 minutes, stirring halfway through.
    Cool: Let cool completely before storing.

Parmesan Tip:

  • If serving immediately, toss in 2–3 tablespoons freshly grated Parmesan during the last 1–2 minutes of toasting.
    ⚠️ Skip the cheese if storing—moisture shortens shelf life and can lead to soggy croutons.

Storage:

  • Let croutons cool completely, then store in an airtight container at room temperature.
    When sealed well, they stay crisp for weeks—or even months.
    If they soften, re-crisp in a 300°F oven for 5–8 minutes.
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