How To Make Homemade Croutons

Learn how to make homemade croutons with this simple and versatile recipe!

How To Make Homemade Croutons |

Leftover stale bread?

No brainer.  Time to make croutons!

Seriously, homemade croutons are super-easy to make, and they are way tastier than anything you can 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 joy of making homemade croutons is that you can choose any bread you’d like.  Ideally you don’t want it to be too soft, so slightly stale bread is best.  Just mist or toss it with some olive oil, season with salt and pepper (and additional seasonings if you’d like)…

…then pop it in the oven until the croutons are nice and toasty.

Then just add them to whatever meal you’re serving, or store them in an airtight container for up to a week.  Your salads will thank you.  :)

Did you make this recipe?
Leave a review »

How To Make Homemade Croutons

Learn how to make homemade croutons with this simple and versatile recipe!


  • loaf of bread (preferably a few days old and slightly dried out), cut into 1-inch cubes
  • olive oil
  • salt and pepper
  • optional: Italian seasoning (or other seasonings)


Preheat oven to 375 degrees.

In a large bowl, evenly drizzle a few tablespoons of olive oil over the bread.  Toss until well mixed, and the bread is lightly and 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.  Use a Misto to evenly coat with the bread with a light layer of olive oil.  Toss the bread and mist once more, so that all sides of the bread cubes are coated.  (Or if you don’t have a Misto, you can just thinly drizzle olive oil onto the bread.)  Season evenly with a few generous pinches of salt and pepper (and additional seasonings, if desired).

Bake until golden, turning once halfway through cooking in order to brown all sides of the croutons.  Cooking time will depend on the thickness of the cubes, so watch to be sure that they do not burn. (Mine generally take between 15-20 minutes.)

Remove from oven, and let cool completely.  Use immediately, or store in an air-tight container for up to 1 week.

All images and text ©

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Leave a Reply

Your email address will not be published. Required fields are marked *

13 comments on “How To Make Homemade Croutons”

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


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

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

  6. Pingback: Chicken Caesar Salad | Gimme Some Oven

  7. Pingback: Roasted Vegetable Soup | Emily Always Cooks

  8. 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 !

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

  10. Pingback: Misfit’s Household Tips #1 | Milady Misfit's Musings

  11. Pingback: Roasted Tomato Basil Soup - Bless This Mess

  12. Pingback: Soup Series, Part III: Five Ingredient Broccoli Cheddar Soup

  13. Pingback: Homemade Croutons and/or Garlic Bread | Post-College Cooking