How To: Make Homemade Croutons

Leftover bread?

Make croutons!!!

Seriously — homemade croutons are super-easy to make, and they are  oh-so-tastier than anything you buy at the store.  You also don’t have to worry about preservatives or suspicious-sounding ingredients.  But the best part is that you get to choose your own breads, oils and seasonings!

I’ve included a bunch of ingredient ideas and variations on the recipe below.  But the bottom line is that this is a total “method” — just use whatever ingredients you have on hand.  Your salads, stuffings, and soups will thank you.  :)

The “Before”…

How To: Make Homemade Croutons

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 16 oz of croutons

How To: Make Homemade Croutons


  • loaf of quality bread (preferably a day or two old), cut into about 1-inch cubes
  • about 1/4 cup olive oil
  • salt and pepper
  • seasonings (optional - see tip below)


Preheat oven to 375 degrees.

In a large bowl, evenly drizzle or use a Misto to mist olive oil over the bread. Toss until well mixed, and the bread is evenly coated. Season with salt and pepper, and additional seasonings (if desired). Toss once more until seasonings are evenly distributed.

Spread bread cubes in a single layer on a baking sheet and bake until golden, turning to brown all sides. Cooking time will depend on the thickeness of the cubes, so watch that they do not burn. (Mine generally take between 15-20 minutes.) Remove from oven, and let cool completely. Store in an air-tight container. Use within one week, or freeze for up to 6 months.


Season using a salad dressing instead of oil and herbs

Ground up the croutons once baked to make toasted breadcrumbs

Bake in a toaster oven

Use different kinds of bread (sourdough, rye, etc...or even sandwich bread)

Use different kinds of dried seasonings. Some of my favorites are...

Italian seasonings (thyme, oregano, parsley, rosemary, sage, basil, etc.)

garlic powder

onion powder

Ali’s Tip:

I prefer to use a sprayer (I have a Misto) to coat these with oil.  It allows you to use a little less oil, but spreads more evenly than drizzling.

The “After”

Leave a Comment:


  1. Amanda N — May 12, 2011 @ 7:52 am (#)

    So much smarter than the way my mom taught me. She always did hers in butter in a saute pan. But the butter never coats the bread evenly. And your way is probably a whole lot healthier. :-)

  2. Debbie Allison — September 18, 2011 @ 3:22 pm (#)

    Ali…I’ve been looking for a good home crouton recipe. Can’t wait to try this one.


  3. riccardo — January 16, 2012 @ 1:57 am (#)

    These croutons are spot on! And the oven is so much less time consuming than the sautee pan as well as providing even heat to avoid burnt or under toasted croutons. Especially liked the effect of spraying the oil.

  4. Kimmi A. — April 6, 2012 @ 10:17 am (#)

    I used a gallon sized plastic baggie to coat the bread evenly with olive oil and garlic bread seasoning, delish!

  5. Carolyn — May 11, 2012 @ 7:45 am (#)

    Can I use leftover raisin bread? Any suggestions for seasonings?

  6. Kevin — April 27, 2014 @ 8:25 pm (#)

    This worked wonderfully, I ran out of crouton’s had four or five slices of various bread, didn’t need that much.. Did not have a mister, so I took the pump spray out of a spray butter bottle and put some Olive Oil in a cup and sprayed the cubes, worked great, sea salt, a little bit of pepper, lots of garlic salt, and some Kraft Italian dressing, it works wonders. I’m off an running now, looking for day old bread on discount at the store and some cheap olive oil. Thanks for the tip !

  7. Tina — May 22, 2014 @ 6:58 pm (#)

    Thanks! These are yummy delicious! Great way to use up good Iralian bread!


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