This recipe is a great way to use leftover croissants from recipes like Croissant Breakfast Casserole. While croutons are great for serving on salads or soups, I also sometimes just eat them alone as a snack by themselves or with hummus, a whipped ricotta dip, or this Creamy Italian Dressing.
Looking for some salad or soup recipes to top with croutons? Check out these recipes:
- Kale Salad With Lemon Dressing (recipe by Savory Experiments)
- Simple Side Salad (recipe by Peas and Crayons)
- Bacon Caesar Salad (recipe by The Wholesome Spoon)
- Homemade Tomato Basil Soup (recipe by House of Nash Eats)
- Broccoli, Cheddar, & Gruyere Soup
- Creamy Potato & Caramelized Onion Soup
Croissant Crouton Recipe Notes and Tips
Recommended Equipment
- Rimmed baking sheet
- Parchment paper
- Large mixing bowl
Ingredient Notes
Use stale croissants. Using croissants that are still fresh won't work for this recipe. Sometimes I will toss leftover croissants in the freezer when they're on the older side so I can pull them out later and make these croutons.
Cut the croissants into uniform sized pieces. This will promote even baking. If some pieces are large and others are small, the small pieces could be over-baked or burned while the large pieces might not bake to the proper crunch.
You can use salted or unsalted butter. If using salted butter, don't add additional salt to the croutons.
I recommend using garlic powder instead of fresh garlic for this recipe to make sure the garlic flavor is evenly dispersed among the croutons. Fresh garlic could burn and doesn't coat the croutons as evenly.
Homemade Crouton Storage Tips
Allow the croissant croutons to cool completely to room temperature before transferring them to any storage container. Storing them when warm generally creates condensation, so the croutons will not stay crunchy.
Store the croutons in an air-tight container or Ziploc bag at room temperature for 3 to 5 days. Do not refrigerate.
Croissant Croutons
Ingredients
- 3 stale large croissants
- 3 tablespoon butter melted
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt (omit if using salted butter, use ¼ teaspoon if substituting table salt)
Instructions
- Preheat oven to 375℉.
- Cut croissants into 1 to 2 inch squares and place the croissant pieces into a large mixing bowl.3 stale large croissants
- Add melted butter and stir to coat.3 tablespoon butter
- Add garlic powder and salt. Stir to coat.1 teaspoon garlic powder, ½ teaspoon kosher salt
- Transfer croissant pieces to a rimmed baking sheet lined with parchment. Croissant pieces should be in a single layer.
- Bake for 10 minutes. Remove croutons from the oven and stir. Return to the oven and bake for an additional 5 minutes or until croutons are golden and crunchy. Recommend cooling before serving.
