Toasted Challah Croutons
Buttery, golden croutons with crisp edges and a soft, almost custardy center that only challah can deliver. These simple homemade cubes turn day-old egg bread into salad royalty, ready in under 25 minutes with just a handful of pantry staples.
For 4 servings
- prep · ~10 min
Preheat the oven and prep the pan.
1.Position a rack in the middle of the oven and preheat to 350°F (175°C).2.Line a large rimmed baking sheet with parchment paper or set it aside ungreased. - prep · ~5 min
Cube the challah.
Using a serrated knife, cut the day-old challah into roughly 3/4-inch cubes. The pieces should be uniform so they toast evenly—about the size of a sugar cube. You should have about 4 cups loosely packed.
TIPDay-old bread works best. If your challah is very fresh, spread the cubes on the baking sheet and let them dry out for 20 minutes before proceeding. - mix · ~2 min
Toss the bread with the fat and seasonings.
1.In a large bowl, drizzle the melted butter and olive oil over the bread cubes.2.Sprinkle on the garlic powder, salt, and black pepper.3.Toss gently with your hands or a silicone spatula until every cube has a light, even sheen. Be careful not to crush the soft challah. - bake · ~15 min
Bake the croutons until golden and crisp.
1.Spread the coated challah cubes in a single layer on the prepared baking sheet. Do not crowd—leave a little space between pieces so hot air can circulate.2.Bake on the middle rack, turning the cubes halfway through with a spatula. Bake for 12–15 minutes total, until the croutons are deep golden brown and feel dry and crisp to the touch.TIPChallah browns fast because of the egg and sugar in the dough, so keep an eye on them during the last 3 minutes. They will continue to crisp as they cool. - rest · ~10 min
Cool completely on the baking sheet.
Slide the baking sheet onto a wire rack and let the croutons cool to room temperature undisturbed. They will finish crisping as they release steam during cooling.
- serve
Use immediately or store for later.
Toss the cooled croutons over salads, float them on soup, or snack on them directly. Store any leftovers in an airtight container at room temperature.
TIPThese croutons keep for up to 3 days at room temperature. If they lose their snap, re-crisp them in a 300°F oven for 4–5 minutes.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use day-old challah for the best texture; fresh bread will turn soggy in the oven.
- 2Cut cubes uniformly to 3/4 inch so they toast evenly without burning small pieces.
- 3Toss the cubes gently by hand to avoid crushing the soft challah while coating evenly.
- 4Watch closely during the last 3 minutes of baking—challah's egg and sugar content makes it brown quickly.
- 5Cool croutons completely on the baking sheet; they continue to crisp as steam escapes.
- 6Store leftovers in an airtight container at room temperature for up to 3 days; re-crisp in a 300°F oven if needed.
Adapt it for your goals.
Herb & Garlic
Add 1 teaspoon dried oregano or rosemary with the seasonings for an aromatic, Mediterranean-style crouton perfect with Greek salads or tomato soup.
Spicy CajunSpicy Cajun
Replace garlic powder with 1/2 teaspoon Cajun seasoning and a pinch of cayenne for a bold, spicy kick that pairs well with creamy soups or blackened chicken salads.
Everything BagelEverything Bagel
Sprinkle 1 tablespoon everything bagel seasoning over the cubes before baking for a savory, crunchy twist that works great on a classic Caesar or atop a bowl of tomato bisque.
VeganVegan
Substitute the butter with 3 tablespoons vegan butter or coconut oil; use a challah without eggs (or a sturdy vegan bread) for a fully plant-based version.
Cheesy ParmesanCheesy Parmesan
Toss 2 tablespoons freshly grated Parmesan with the cubes before baking—adds a nutty, salty crust that elevates any salad or pairs beautifully with minestrone.
Why this is on our healthy list.
Better than Store-Bought
Homemade croutons let you control the salt and fat content, avoiding preservatives and excessive sodium found in many packaged versions.
Source of Healthy Fats
Olive oil provides monounsaturated fats, which support heart health, while butter adds a small amount of vitamin A and calcium from dairy.
Customizable for Diet
This base recipe can easily be tailored—use whole-wheat challah for more fiber or reduce butter for a lighter option without sacrificing crunch.
Frequently asked questions
Yes, but spread fresh cubes on a baking sheet and let them dry at room temperature for 20 minutes before tossing with butter and oil to prevent sogginess.
