Looking to use up leftover bread? Did the bread dry out on you quicker than you thought? It’s a shame to waste any of it so why not use it before you decide to toss it out. Make croutons! To be honest, I even browse the bakery section of the supermarket and pick up a “reduced for quick sale” baguette or ciabatta bread. You can usually get them at 30% – 50% off, which is way cheaper than getting store-bought croutons anyways.

Another great reason why you should be making your own croutons is that it’s a healthier option. If you have been reading my previous posts, you will be seeing a theme here…homemade over store-bought as much as possible. Store-bought croutons are highly processed to extend their shelf life and also contain a large amount of sodium due to being overly salted.


This recipe is an example of a homemade version that can be made with minimal ingredients and in a few minutes.

I love to add croutons as toppings to various salads, soups and especially to chilli (which is a recent discovery).

INGREDIENTS:

  • leftover bread (3 cups, cubed)

  • 2 tbsp of good quality olive oil

  • 2 tbsp of dried herbs of your choice. Basil, Pasley, Thyme and Rosemary are great options. You can also mix a few of them.

  • 1 tsp of garlic powder or 1 small clove of minced garlic (optional)

  • salt and pepper

DIRECTIONS:

Preheat your oven to 350°C and make sure your oven rack in placed in the middle. Cut the bread of your choice into cubes and place in a large mixing bowl. Drizzle with oil, herbs and toss. I use my hands to make sure each piece of bread gets some oil and seasoning on it. Bake for 20 minutes or until you see the croutons starting to turn golden.

Once cooled, store the croutons in an airtight container for up to 7 days.

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