Never Waste Bread Again: How to Make Perfect Homemade Croutons
Every household occasionally finds itself with surplus bread. Perhaps you bought a little too much for a family dinner, or a loaf simply went untouched for a few days. Instead of consigning that day-old or slightly stale bread to the waste bin, consider transforming it into something incredibly delicious and versatile: homemade croutons. This simple culinary trick not only reduces food waste but also elevates your salads, soups, and other dishes with a burst of flavor and a satisfying crunch.
Making your own croutons is surprisingly easy and far more rewarding than buying pre-packaged versions. Commercial croutons often contain preservatives and artificial flavors, and they can’t match the fresh, customizable taste of homemade ones. Plus, it’s an incredibly satisfying way to repurpose bread that would otherwise go to waste. You gain control over the ingredients, allowing you to tailor the flavors precisely to your preferences and dietary needs.
While I’ve whipped up homemade croutons countless times, I haven’t always dedicated a full post to this simple hack. I did, however, share my special recipe for Homemade Rye Bread Croutons, which I crafted specifically to complement my rich and creamy Cream of Reuben Soup. Those rye croutons, with their distinctive flavor, proved just how much a homemade touch can enhance a dish.
The Accidental Inspiration: Why I Made This Batch of Croutons
A couple of weeks ago, I was preparing for our usual Sunday family dinner. Like many of us do, I made the mistake of going to the grocery store on an empty stomach. The result? I bought two different kinds of bread because I simply couldn’t decide! My plan was to serve soup and salad, and I wanted to ensure there was plenty of crusty bread for everyone to dunk and enjoy. Some Sundays, the bread disappears almost instantly, and I find myself wishing I’d bought more. Other Sundays, like this particular one, my family didn’t eat nearly as much as I anticipated. So, after dinner, some of the extra loaves went home with them, and the remainder found its way into a bread bag on my kitchen counter. For three days, I looked at that bread, wondering what to do with it.
Before it started showing any signs of fuzz, I decided it was the perfect opportunity to demonstrate just how effortlessly you can turn forgotten loaves into fabulous croutons. This way, you too can avoid food waste and enjoy a delicious, homemade addition to your meals!
What You’ll Need to Make Homemade Croutons:
The beauty of homemade croutons lies in their simplicity. You likely already have most of the ingredients on hand.
- **Leftover or Day-Old Bread:** This is the star of the show! Any type of bread works, from sourdough and French baguettes to sandwich loaves, brioche, or even gluten-free varieties. Stale bread actually works best as it absorbs flavors more readily and crisps up beautifully.
- **Butter:** For richness and flavor. You can also use olive oil for a dairy-free option.
- **Garlic:** Freshly minced garlic adds an irresistible aroma and taste. Garlic powder can be used in a pinch.
- **Italian Seasoning (or other spice blend):** A versatile blend that adds herbaceous depth. We’ll discuss other seasoning ideas below for customization.
- **Cheese (optional):** Grated Parmesan or nutritional yeast for a cheesy, savory kick.
- **Sea Salt (optional):** A sprinkle at the end enhances all the flavors.
The Simple Steps to Perfect Croutons:
The process is straightforward. First, you’ll want to prepare your bread. Cut your bread into evenly sized cubes – about 1/2 to 1 inch works well. Uniformity in size ensures that they bake evenly. While some prefer to remove the crusts, I personally love leaving them on as they add extra texture and a rustic charm. Once your bread is cubed, spread it out in a single layer on a prepared baking sheet.
Next, create your flavor base. Melt your butter, and then whisk in your minced garlic and chosen seasonings. This creates a fragrant, savory mixture that will coat your bread cubes beautifully. Drizzle this seasoned butter generously over your bread cubes, making sure to toss them gently to ensure an even coating. Every piece should get a taste of that delicious butter and spice blend.
Now it’s time to bake! Pop them into a preheated oven and let the magic happen. The key to perfectly crispy croutons is patience and periodic turning. Bake them, turning the bread cubes every 10-15 minutes, until they are toasted to your desired liking. This ensures all sides get golden brown and crunchy. You’ll want to watch them closely, as baking times can vary depending on your oven and the type of bread you’re using. If you’re feeling a little fancy, sometimes I add a sprinkle of grated Parmesan cheese during the last few minutes of baking for an extra layer of savory goodness.
For this particular batch, I toasted them a little longer than usual to achieve maximum crispness. However, I often prefer to take them out slightly earlier when they’re still wonderfully soft in the middle, offering a pleasant contrast to the crispy exterior. The choice is entirely yours, depending on how you plan to use them.
Customizing Your Crouton Creations:
One of the greatest advantages of making homemade croutons is the endless possibilities for customization. Don’t feel limited to garlic and Italian seasoning! Here are some ideas to inspire your next batch:
- **Herb Power:** Experiment with fresh or dried herbs like rosemary (a personal favorite!), thyme, oregano, basil, or a blend of Herbes de Provence.
- **Spicy Kick:** Add a pinch of red pepper flakes, cayenne pepper, or smoked paprika for a hint of heat.
- **Cheesy Delights:** Beyond Parmesan, try finely grated cheddar, Gruyere, or even nutritional yeast for a vegan cheesy flavor. Add these in the last 5-10 minutes of baking.
- **Global Flavors:** For an Asian-inspired salad, try sesame oil, ginger powder, and a dash of soy sauce. For a Mexican twist, use cumin, chili powder, and a squeeze of lime juice after baking.
- **Different Breads, Different Tastes:** Remember, any bread works, and each type will impart its unique character. Sourdough offers a tangy bite, brioche creates a richer, slightly sweet crouton, and whole wheat adds a nutty depth. You can even try mixing two types of bread, like pumpernickel and sourdough, for an intriguing color dimension and complex flavor profile.
Store your cooled croutons in an airtight container at room temperature for up to a week. They can also be frozen for longer storage, simply thaw and re-crisp in the oven if needed.
Beyond Croutons: Other Brilliant Ideas for Leftover or Stale Bread:
If you find yourself with even more stale bread than you need for croutons, don’t despair! There are many other fantastic ways to give it a new life:
- Panzanella Salad: This hearty Italian bread salad is a celebration of fresh produce and stale bread. Cubes of crusty bread soak up the delicious juices from ripe tomatoes, cucumbers, and onions, all tossed in a tangy vinaigrette with fresh herbs. It’s a fantastic summer meal that truly shines with aged bread.
- Bread Pudding: Transform that stale bread into a comforting, sweet dessert. Bread pudding is incredibly versatile and can be made with various additions like fruit, nuts, chocolate, or spices, all bathed in a rich custard and baked until golden.
- French Bread Pizza: Got a leftover French baguette? Slice it lengthwise, spread with your favorite pizza sauce, sprinkle with cheese and toppings, and bake until bubbly and golden. It’s a quick, easy, and satisfying meal for any day of the week.
- Homemade Bread Crumbs (including Panko!): Don’t buy expensive store-bought bread crumbs! Simply dry out stale bread further, then pulse it in a food processor until you get your desired consistency. You can even make coarse “Panko-style” crumbs for extra crispiness in coatings.
- French Toast: Stale bread is actually ideal for French toast! The slightly dried-out texture allows it to soak up the egg and milk custard without becoming soggy, resulting in a wonderfully fluffy interior and a golden exterior.
- Savory Stuffing/Dressing: My favorite part of any holiday meal is often the stuffing! Instead of buying pre-made bread cubes, repurpose your day-old bread. Cube it, dry it out, and then incorporate it into your favorite savory stuffing recipe with broth, herbs, and other aromatics.
Are you ready to transform your forgotten bread into these delightful, crispy morsels? It’s an incredibly satisfying way to reduce food waste and add a gourmet touch to your everyday meals. Give this recipe a try, and you’ll quickly discover why homemade croutons are a kitchen staple!
Please come back and share your creations with me, or tag me on social media so I can see what delicious croutons you’ve made!
Until Next Time,
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Print Recipe
How To Make Homemade Croutons from Leftover Bread
Ingredients
- 8 cups cubed leftover bread (crusts on)
- 2 teaspoons minced garlic
- 2 teaspoons Italian Seasoning Blend
- 1/4 cup melted butter
- Butter for pan prep
- Sea salt (optional)
Instructions
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Preheat oven to 375 degrees Fahrenheit (190°C). Spritz a large baking sheet with cooking spray, or rub it with a stick of butter to coat evenly.
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Cut your leftover bread slices into the desired size of croutons. Aim for roughly 1/2 to 1-inch cubes for even cooking. I prefer to leave the crusts on for extra texture.
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Lay the bread cubes on the prepared baking sheet in a single layer, ensuring they are not overlapping too much. This allows them to crisp up rather than steam.
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In a small bowl, melt the butter. Whisk in the Italian seasoning and minced garlic until well combined. Drizzle this flavored butter mixture evenly over the bread cubes, then gently toss to ensure every piece is coated.
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Bake for 5 minutes, then carefully remove the tray and turn the bread cubes over with a spatula. Continue this method of baking for 5 minutes and turning every 5 minutes until the bread is toasted to your desired crispness. I personally enjoy mine golden brown on the outside and still slightly soft in the middle, which usually takes just under 20 minutes in total. Keep a close eye on them to prevent burning.
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Once removed from the oven, sprinkle with sea salt if desired. Let the croutons cool completely on the baking sheet; they will continue to crisp up as they cool. Store in an airtight container at room temperature and use within one week for best freshness.