Got stale, crusty bread? Don’t toss it! Turn that leftover loaf into delicious, golden, garlicky, easy homemade croutons that’ll steal the show in your next meal. Ready in 20 minutes.
They’re great on salads, soups, or straight off the pan, especially sprinkled over a cozy bowl of brown rice soup, tomato lentil vegetable soup, or this chickpea soup recipe.
This is my go-to way to use up crusty bread before it gets tossed. A quick drizzle of olive oil and seasoning, a short bake in the oven, and suddenly you’ve got warm, crunchy croutons that feel special without trying too hard.
They’re great on salads, soups, or straight off the pan while they’re still warm.
Why you'll love this recipe
- Dry bread gives you a better crunch. Day-old or crusty bread crisps instead of steaming.
- Olive oil helps everything brown evenly. Just enough to coat, not soak.
- Simple seasoning lets the texture shine. Garlic and salt go a long way here.
- A short bake keeps them light. Golden and crisp, not hard or dry.
Jump to:
How to Make Easy Homemade Croutons
Find the complete recipe with measurements in the recipe card below.
Start by cutting small square pieces (like the photo!) from your loaf. How big you cut them right now is how big they’ll be when they’re out of the oven.
Add the chopped bread into a mixing bowl and add all other ingredients.
Bake until golden and crunchy.
In the kitchen tips
- Experiment with different herbs and spices, mix and match on your own or try a blend like Italian seasoning.
- Season generously with herbs and spices.
- You can freeze baguette croutons. Spread them on a baking sheet, freeze until solid, then store in a freezer-safe bag for up to 3 months.
- Make sure every piece of bread is coated evenly with oil and seasoning.
- Spread the garlic croutons in a single layer so they bake evenly.
- Let the croutons cool fully on the baking sheet for maximum crispness.
- Keep leftovers in an airtight container for up to 5 days.
They’re especially good on simple salads like this tomato cucumber salad, where a little crunch goes a long way. I also love using them in pasta dishes for contrast, like this garlic lovers pasta salad, or sprinkled over creamy coconut milk pasta sauce for a little texture.
Crouton Seasoning Ideas
- Classic Garlic & Herb: Garlic powder, Italian seasoning, salt, pepper.
- Zesty Italian: Garlic powder, oregano, basil, red pepper flakes, salt, pepper.
- Cheesy Parmesan: Garlic powder, parmesan or nutritional yeast, dried parsley, salt, pepper.
- Smoky Southwest: Smoked paprika, cumin, chili powder, garlic powder, salt, pepper.
- Herby Lemon: Lemon zest, thyme, rosemary, garlic powder, salt, pepper.
Easy Homemade Croutons FAQs
This usually happens if the bread is too fresh, the pan is crowded, or they’re underbaked. Use day-old bread, spread the pieces out, and bake until golden — then let them cool before storing.
Yes. Any bread works, but crusty or slightly stale bread gives the best texture. Softer sandwich bread will still work, it just won’t be quite as crunchy.
Keep them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
I can’t wait for you to try this recipe! If you make it, tag @becomingyouwithjulie on Instagram — I’d love to see yours! And if you have a sec, a quick comment or rating helps more than you know. Thanks so much for being here! 💛
📖 Recipe
Easy Homemade Croutons
Want To Save This Recipe?
I'll email this post to you, so you can come back to it later! Plus you'll get vegan recipes and meal prep ideas from me every week!
Ingredients
- 1 loaf, or round crusty bread, cubed (¾-inch)
- 2-3 tablespoons extra virgin olive oil, use good quality olive oil for the best flavor
- 1 teaspoon garlic powder
- 1 teaspoon of any other seasoning you like: Italian seasoning, basil, oregano, sage, rosemary, etc.
- ½ teaspoon salt, or to taste
- Freshly ground pepper to taste.
Instructions
- Preheat oven to 375°F.
- Cut 1 loaf or a round of crusty bread into ¾ inch cubes.
- In a large bowl, drizzle the olive oil over the bread cubes. Add garlic powder, seasonings of your choice, salt, and pepper over the cubes. Toss gently until well combined.
- Spread seasoned cubes in a single layer on a rimmed baking sheet with parchment paper (or lightly spray oil on the sheet).
- Place croutons in the oven and bake until golden, turning once halfway through cooking time. Cooking time varies so watch closely. (Mine usually takes 10–15 minutes, depending on bread density.)
- Remove from the oven, and let them cool completely.
- Store leftovers in an air-tight container for up to 5 days.
Notes
- A day-old baguette works great for extra crunchiness.
- Make sure every piece of bread is coated evenly with oil and seasoning.
- Make sure to spread the croutons in a single layer, so they bake evenly
- Let the croutons cool fully on the baking sheet for maximum crispness.
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach, and mom of nine who's been plant-based for over 20 years. She's cooked approximately 4,382 pots of beans and can't vacation without her juicer and pasta pot. Her work has been featured in HuffPost, Yahoo, YourTango, and other major outlets. She helps others simplify wellness and feel good again through her blog, coaching, and weekly newsletter.
Julie Gaeta says
Simple, crunchy, and always worth making. I hope you love these as much as we do!