Dairy-Free • Contains Eggs • Contains Gluten
Challah croutons are the smartest thing you can do with day-old challah. Those golden cubes of leftover Shabbat bread, tossed in olive oil and herbs, baked until crackling crisp on the outside and still slightly tender within — they transform every salad, soup, and snack plate they touch.
In a kitchen that observes bal tashchit (the prohibition against waste), stale challah is not a problem but an opportunity. The same enriched dough that made your Friday bread magnificent makes croutons that are leagues ahead of anything from a box. The honey and egg in the challah caramelize in the oven, creating a depth of flavor that plain bread croutons cannot match.
This is a 15-minute active recipe that turns what might have been wasted into something people fight over at the salad bowl.
What Makes This Special
- Challah base — enriched dough makes richer, more flavorful croutons than plain bread.
- Zero waste — honors bal tashchit by transforming leftovers into something delicious.
- Customizable herbs — za’atar, Italian herbs, garlic, or everything seasoning.
- 15 minutes of work — the oven does the rest.
Kosher Observance & Halachic Notes
Kosher Classification: Pareve
Pareve when made from pareve challah with olive oil.
Hafrashat Challah
This recipe uses approximately 0 g of flour, which is below the minimum shiur for hafrashat challah. No separation is required. If you combine multiple batches that together exceed 1,200 g of flour, separation would then apply.
Pas Yisroel
When a Jewish person lights the oven or contributes to the baking, this fulfills Pas Yisroel requirements, preferred or required by many communities.
Brachot (Blessings)
- Before eating: Mezonot (as a snack) or HaMotzi (when eaten as part of a bread meal)
- After eating: Al HaMichya or Birkat HaMazon accordingly
Note: The kosher classification depends on the original challah. If the challah was pareve, the croutons are pareve.
Ingredients
- 500 g (about ½ large loaf) day-old challah, cut into 2 cm cubes
- 60 ml (¼ cup) extra-virgin olive oil
- 1 tsp garlic powder
- 1 tsp dried herbs (oregano, thyme, or za’atar)
- ¾ tsp fine sea salt
- ½ tsp freshly ground black pepper
- Optional: ¼ tsp smoked paprika
Step-by-Step Instructions
Step 1: Prepare
Preheat oven to 190°C (375°F). Cut challah into roughly 2 cm (3/4 inch) cubes. Irregular shapes are fine — they create varied textures.
Step 2: Season
In a large bowl, toss challah cubes with olive oil, garlic powder, herbs, salt, pepper, and paprika (if using). Use your hands to ensure every cube is coated.
Step 3: Bake
Spread in a single layer on a large sheet pan. Bake 15–20 minutes, tossing halfway through, until golden and crispy on all sides. They should be crunchy outside but may retain a slight chewiness inside. For extra-crispy croutons, bake 3–5 minutes longer.
Step 4: Cool
Let cool completely on the pan. They will crisp further as they cool.
Storage & Make-Ahead
- Room temperature: 7–10 days in an airtight container or jar.
- Freezing: Not recommended — they last so long at room temp that freezing is unnecessary.
- Re-crisping: If they soften, 5 minutes at 175°C (350°F) restores the crunch.
Troubleshooting
| Problem | Likely Cause | Solution |
|---|---|---|
| Croutons are too hard | Overbaked or challah was too stale | Use day-old challah, not rock-hard. Reduce bake time by 3–5 minutes. |
| Croutons are soft/chewy | Underbaked or cubes too large | Cut smaller cubes (1.5 cm). Bake until truly golden and dry to the touch. |
| Uneven seasoning | Not tossed well enough | Drizzle oil first, toss, then add dry seasonings and toss again. |
Frequently Asked Questions
What salads pair best with challah croutons?
Caesar salad is the classic. They are also incredible on Israeli salad, fattoush (use za’atar seasoning), or any green salad with a tangy vinaigrette. The slight sweetness of challah croutons pairs beautifully with bitter greens.
Can I use fresh challah?
Day-old or slightly stale challah works best. Fresh challah is too soft and will compress when cut. If using fresh, cube it and let it sit uncovered for a few hours to dry out slightly.
What other uses do challah croutons have?
Top soups (especially creamy butternut squash or tomato), use as a base for stuffing, sprinkle over casseroles before baking, or eat them as a crunchy snack straight from the jar.
Can I make sweet croutons?
Yes! Toss cubes with melted coconut oil, cinnamon, and sugar instead of savory seasonings. Bake the same way. Incredible on fruit salads, yogurt bowls, or ice cream.
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