Homemade Croutons

Croutons are a great way to save stale bread! You can make these and store them in an airtight container for a week. They are so much better than anything you can buy at the store and so super easy to make!

You can use just about any kind of bread you have left over to make croutons. When we owned the deli in New Hampshire we would cut up our whole assortment of left over breads to make our croutons. So don’t be shy, use pita bread, French bread, bagels, baguettes, white bread, whole wheat bread – you get it, right?

So, go ahead and cube up the bread you are going to use.

Drizzle it with enough olive oil to coat the bread well but don’t drown it in oil. You can also use melted butter if you want. Add coarse salt, generous amounts of garlic powder and dried oregano leaves. As a reference, I used 1/2 a loaf of French bread in this recipe. I added 1 tablespoon coarse salt, 1 tablespoon garlic powder and 1 tablespoon oregano leaves.

Be creative with your croutons! You can also use dry basil, chili pepper flakes, dry Rosemary, dry thyme or any other herb you might like.

Mix your cubed bread well so as to coat it all evenly with the oil, salt, garlic and spices.

Preheat your oven to 350 degrees. Place the croutons in a single layer on a baking sheet and place them in the oven.

Bake them for about 25 minutes until croutons are crispy. Remove from oven and cool down. Use the day you make them or store them in an airtight container for up to 1 week.

Use your croutons on salads or soups. Delicious!

Print the Croutons Recipe Here

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!


  • January 22, 2011


    I love these croutons! They are easy to make, inexpensive (a great way to use up my leftover bread) and they are delicious. Thanks so much for teaching me how to make restaurant quality croutons at home.

  • January 23, 2011


    You are welcome, Vanessa! Thank you very much for coming by and commenting. I am happy this worked for you!
    Mary Ann