Homemade Croutons from Leftover Bread

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Take that leftover bread, that day old bread, and make your own croutons to use on salads and soups.

Make Homemade Croutons from leftover bread

I make homemade croutons quite often.  It’s really simple, so why would you toss that left over bread when you can re-purpose it into something useful?  

For some reason though, I have never really blogged about them though, with the exception of my Homemade Rye Bread Croutons I made to put in my Cream of Reuben Soup.


Homemade Rye Croutons
It’s so easy to make your own croutons! These are made with bakery marbled rye bread, and were perfect on soup and salad.


A couple of weeks ago for Sunday family dinner I bought two different kinds of bread because I went the the store hungry (don’t you hate when you do that?) and I couldn’t make up my mind.  I was making soup and salad and wanted to make sure there was plenty of crusty bread to dunk in.   

Some Sundays I buy bread and they ask if there is anymore and I have to tell them no.  Other Sundays, like this particular one, they didn’t eat near as much.  So, some of it got sent home with them, and the rest got put in a bread bag on my counter.  I looked at it for 3 days.  



Make Homemade Croutons from leftover bread

Before it started growing fuzz, I decided I would show you all how I make my leftover bread into croutons, so you could try it, too!


What do I need to make Homemade Croutons:

  • Leftover/Day Old Bread
  • Butter
  • Garlic
  • Italian Seasoning (or other)
  • Cheese (optional)


Make Homemade Croutons from leftover bread

Cut your bread into cubes.  Melt your butter with your garlic and seasonings.  



Make Homemade Croutons from leftover bread

Drizzle with butter over the crumbs, and bake, turning the bread cubes every 15 minutes until they are toasted to your liking.   Sometimes I add Parmesan cheese 


Make Homemade Croutons from leftover bread

I toasted these a little longer than normal.  I typically take them out a little earlier, because I love when they are still somewhat soft in the middle.


You can change up the spices/seasoning to your liking.  I used an Italian blend here, along with the garlic.   Switch it up to go with your favorite soups or salads.  One of my other favorites? Rosemary.  Yummy.  Any bread works, and will totally change with taste of your crouton.  Or try mixing two together like say a Pumpernickel and a Sourdough.  Gives a nice color dimension, too.  


Other Ideas for Leftover or Stale Bread:

  • Panzanella Salad – this hearty salad is made with bread, tomatoes and herbs with a tangy vinaigrette.
  • Bread Pudding – take that stale bread and turn it into dessert!
  • French Bread Pizza – leftover french baguette?  Make pizza!
  • Bread Crumbs –  turn stale bread into Panko bread crumbs!
  • French Toast –  Once the bread gets soaked for French toast, it doesn’t matter if it’s a bit stale.  
  • Stuffing – My favorite part about any holiday meal?  The stuffing.  Don’t buy the bread crumbs, make re-purpose your day old bread!


Make Homemade Croutons from leftover bread

Are you ready to make your own croutons?  Please come back and share your creation with me, or tag me on social media so I can see what you made! 

Until Next Time,  




Homemade Croutons in a blue bowl
4.41 from 5 votes
Print Recipe

How To Make Homemade Croutons from Leftover Bread

Take that leftover bread, that day old bread, and make your own croutons to use on salads and soups.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Cuisine: American
Keyword: Homemade Croutons from Stale Bread
Servings: 12
Calories: 69kcal
Author: Michaela Kenkel


  • 8 cups cubes 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


  • Preheat oven to 375 degrees. Spritz a cookie sheet with spray butter, or rub with a stick of butter to coat.
  • Cut slices of bread into the size of croutons you desire. I left the crusts on.
  • Lay bread on prepared cookie sheet in a single layer.
  • Melt butter and whisk in Italian seasoning and garlic. Drizzle over the top of the bread.
  • Bake for 5 minutes, turn bread over. Continue this method every 5 minutes until bread is toasted to your desired crispness. I like mine golden brown on the outside and still soft in the middle. Mine took just under 20 minutes. Watch them closely.
  • Sprinkle with sea salt If desired) when you remove them from the oven. Let cool. Store in an air tight container. Use within one week.


Serving: 1g | Calories: 69kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 130mg | Sugar: 1g


Similar Posts


  1. Oh my gosh, I love homemade croutons. It seems like every day I have the ends of loaves of bread left that my kids don’t like. Oy! Well, this is a good reminder for me to start saving all of them! 🙂

  2. Homemade croutons are way better than store-bought ones. Easy to make and perfect to serve with salads or soups or just to snack on. Thanks for sharing your recipe!

  3. i hate going to the store hungry. I always end up with too much stuff. this is a great way to use leftover bread. It’s just me and my boyfriend, and we can never finish a loaf of bread and we end up freezing it. This is a great alternative!

  4. I totally need to do this with my leftover sourdough bread! I have several loaves from my early attempts in the freezer that I know we’ll never eat since I am getting much closer to perfecting the recipe … Thanks for the inspiration. <3

  5. I absolutely love homemade croutons-they do put any store-bought version to shame! But it’s way too long since I made them, and I have NEVER tried it with rye bread! Sounds extra delicious to be sure!

  6. Pretty good. I used the air fryer at 350 preheated for 5 mins, the bottom rack was finished first and didn’t need flipped. On the top rack I turned croutons over and then moved onto the lower rack for an additional 3 mins.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.