Got stale, crusty bread? Don’t toss it! Turn that leftover loaf into delicious, golden, garlicky homemade croutons that’ll steal the show in your next meal. ✨ This homemade crouton recipe is a genius way to add an irresistible crunch.
Years ago, after the arrival of my eighth child, I sometimes felt like I was starring in my own reality show called “Extreme Kitchen: Mom Edition.”
Determined to prove a mom of eight could bake, cook, and perform every imaginable kitchen task, I was constantly in motion. There I was, baby snugly in the sling, kneading bread and baking granola, all while keeping peace and soothing the baby. It was an endless cycle of go-mode.
During one of these multi-tasking marathons, a dear friend dropped by and offered some words that changed my outlook. “Buy canned beans, store-bought bread, precut/frozen veggies — anything that will save you some time. It’s still healthy…and you’re still a great mom.” This was more than advice, it was a lifeline. It reminded (and reassured) me that shortcuts are more than okay, in fact, sometimes, they’re absolutely essential, especially during busy times.
Inspired by that advice, here’s a baked crouton recipe that’s so straightforward, you’ll feel like you’re cheating the homemade system. It’s quick, simple, and adds that perfect homemade touch, without any fuss. That’s why we love homemade croutons!
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Why you'll love this recipe
- Quick and Easy: In just a few minutes, turn leftover bread into the best homemade croutons (you’ll wonder why you ever needed store-bought croutons!).
- Versatile: These naturally plant-based croutons can be customized with different seasonings to complement any dish, from salads to soups, or even turned into bread crumbs!
- Waste-Reducing: This recipe is an excellent way to use up day-old French baguettes or leftover sourdough bread.
- Crunchy & Crispy: The perfect texture that adds a just-right contrast to soups, salads, or even croutons as a snack.
- Salad Sensation: Top your salads with homemade croutons. They’re perfect for adding crunch to Caesar salad (arguably, the best croutons for Caesar salad), Greek salad, or even a simple tossed green salad.
- Did you know: Just a half tablespoon of olive oil daily can significantly reduce the risk of cardiovascular disease, according to a study by the Harvard T.H. Chan School of Public Health.
How to make 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.
Tip: When adding olive oil, pause and give it a good stir. Not doing this will result in only some of the bread pieces absorbing the oil.
Bake until golden and crunchy.
And that’s it! These croutons are versatile and can be used in a variety of dishes. I love adding them to my salads and soups, and during the holiday season, they go quite perfectly with my homemade vegan stuffing recipe!
In the kitchen tips
- Stale bread = crispier croutons! A day-old baguette is perfect.
- 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.
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.
FAQ
Absolutely! Just chop them finely before adding.
Crusty bread like baguette, sourdough, or ciabatta works best.
Yes! Pulse leftover croutons in a food processor for instant homemade breadcrumbs.
Store completely cooled croutons in an airtight container at room temperature.
This recipe is naturally vegan, as long as your bread doesn’t contain any animal products.
In moderation, yes! They provide fiber and can be a good source of iron depending on the bread used. But like anything, enjoy them in moderation as part of a balanced diet.
Keep them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
They can be, just make sure your bread is gluten-free.
The bread may not be dry enough (use day-old), not enough oil, overcrowded pan (bake in a single layer), or underbaked (bake until golden brown).
What equipment you'll need
- Baking sheet
- Parchment paper
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
Crouton Recipe
Ingredients
- 1 loaf, or round crusty bread, cubed (¾-inch) (I love using a day-old baguette for extra crunch!)
- 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.
Nutrition
Julie Gaeta is a plant-based recipe creator, certified Integrative Nutrition Health Coach (INHC) with advanced training in hormone health, trained yoga instructor, former restaurant owner, and mom of nine who’s been plant-based for over 20 years. She’s cooked approximately 4,382 pots of beans and reinvented comfort food more times than she can count. She’s completed multiple half marathons and a Tough Mudder because she can’t resist a new adventure — and apparently, she can’t vacation without cooking either, since her juicer (beets and greens, too) and pasta pot always come along. Julie’s work has been featured in HuffPost, Yahoo, YourTango, Mamamia, MSN, Redfin, Better Humans, and The Good Men Project. Through her blog, coaching, and weekly newsletter, she helps others simplify wellness, build lasting habits, and feel good again — one grounded, delicious choice at a time.
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