How to make Homemade Croutons (from whole wheat, white, or any leftover bread)

Beginner
Square photo of homemade croutons on a baking sheet.

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Have you ever wondered how to prepare your own homemade croutons? It's that easy! Simply take some bread – brown, wholemeal, white, rosemary, brioche… any will do – cut it into cubes, drizzle with oil and seasonings and bake. These homemade croutons always come out crispy and last for days!

Overhead photo of a baking tray with homemade croutons spread on it.Overhead photo of a baking tray with homemade croutons spread on it.

OK guys, making your own crostini is officially the easiest thing ever. Plus, they're made with three ingredients that you most likely have in your house at this very moment. It's a great way to use up any leftover bread you have.

Plus, they're tastier and MUCH cheaper than store-bought ones!

Another great thing about these is that you can make homemade wholemeal croutons using wholemeal bread, which is a great way to add a little more nutrition to your life.

And you can make it with fresh bread or hard, stale bread.

Ingredients for homemade croutons

  • Cubed bread
  • Olive oil
  • Salt and pepper
  • Optional: Other seasonings of your choice, such as garlic powder, Italian seasoning, red pepper flakes, etc.

How to prepare homemade croutons

  1. Cut some bread into cubes. Alternatively you can cut the bread into small pieces (works well for bread with lots of holes like focaccia).
  2. Coat the cubes in olive oil, salt, pepper and any other spices you want. Spread out on a baking tray (it is not necessary to cover the pastry: these croutons do not stick).
  3. Baking the croutons for 10 minutes. Turn off the heat and let them rest in the oven for another 10-20 minutes, until they are completely dry. (this will help make them crispy, crunchy, rather than chewy, and they will last a long time).
  4. Enjoy!
Process collage showing how to make homemade croutons with leftover bread.Process collage showing how to make homemade croutons with leftover bread.

Frequent questions

How long will homemade croutons last?

They will last for at least a week at room temperature in an airtight bag or container.

Can I use bread for these?

YES! Keep in mind that different breads have different flavors, so a sweeter bread will make a sweeter crouton. And different breads will have different moisture, so you may need to adjust baking times.

Can I use gluten-free bread to make gluten-free croutons?

Safe! You may need to keep an eye on them as they cook and adjust the times if necessary.

Close up photo of homemade croutons.Close up photo of homemade croutons.

What to use croutons for

I admit it: when I prepare a series of homemade croutons, I often eat them directly as a snack! Promising “croutons as a snack” isn't as pathetic as it sounds lol. My kids love munching on them too.

But there are other ways to enjoy croutons instead of just throwing them on any old salad.

Panzanella is an Italian salad recipe that uses old bread for homemade croutons – delicious!

Place a few croutons on top of a smooth soup, like a tomato soup with roasted red peppers or a carrot and ginger soup.

Use them in a Ribollita recipe, an Italian soup made with day-old bread. You can use croutons instead of bread. (from The Mediterranean dish)

Place them in the food processor to make homemade seasoned breadcrumbs!

How do you prefer to use croutons? Tell me about it in the comments below!

More homemade recipes with pantry ingredients

Check out all my other homemade recipes with basic ingredients here: Making your own essentials from scratch is a great way to not only control the ingredients you use, but also save money and protect the environment!

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Square photo of homemade croutons on a baking tray.Square photo of homemade croutons on a baking tray.

Homemade croutons (from wholemeal bread, white bread or any leftovers)

Transform any leftover bread you have into homemade croutons! Cut the bread into cubes – wholemeal, white, rosemary, brioche, etc. – drizzle with olive oil and seasonings and bake. They are much tastier, cheaper and often healthier than store-bought croutons!


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Course: Ingredient

Kitchen: American

Preparation time: 2 minutes

Cooking time: 20 minutes

Total time: 22 minutes

Portions: 8 portions

Calories: 69kcal

Author: Elizabeth Lindemann

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ingredients

  • 4-6 cups diced bread about ½-inch cubes, fresh or stale (see notes)
  • 2-3 spoons extra virgin olive oil
  • salt and pepper taste (see notes)
  • other spices to taste such as crushed red pepper, garlic powder, onion powder, Italian seasoning, etc. (optional)

Instructions

  • Preheat oven to 400 degrees F.

  • Spread the cubed bread on a baking sheet and drizzle with olive oil, sprinkle with seasonings and toss to coat well. It should be very well coated with oil – you may need more than you think.

  • Bake at 400 degrees for about 10 minutes or until toasted. Turn off the heat and let the croutons rest in the oven for another 10-20 minutes: this will dry them completely and they will be very crunchy.

  • Serve!

Notes

  • I usually like to specify how much salt and pepper to use in my recipes, but this will depend on the bread you use to begin with and how much seasoning it has. You can always add more later, so don't overthink it. I probably added a teaspoon of kosher salt to my croutons – I like them quite salty.
  • To store it, place it in an airtight container or bag and keep it in the pantry for about a week, maybe longer.
  • Cooking times may vary depending on the type of bread used or how stale it is, as different types have different moisture content. Keep an eye on him. You could leave it in the oven for shorter or longer than 10 minutes after turning off the heat.

Nutrition

Calories: 69kcal | Carbohydrates: 7G | Protein: 1G | Fat: 4G | Saturated fats: 1G | Polyunsaturated fats: 1G | Monounsaturated fat: 3G | Trans fats: 0.004G | Sodium: 66mg | Potassium: 20mg | Fiber: 1G | Sugar: 1G | Vitamin A: 0.3UI | C vitamin: 0.03mg | Soccer: 18mg | Iron: 1mg

Nutrition information disclaimer

The nutritional information provided is my best estimate and does not include added sodium from flavoring seasoning, any optional ingredients, and does not take into account brands. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:

Nutrition information calculator very well fit

This post originally appeared on Bowl of Delicious on May 31, 2014. It has been republished with new photos, improved recipe instructions, and more relevant information.

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