Easy Homemade Croutons (that are deeelicious)

One thing is for certain – croutons are just all around good stuff. And thankfully homemade croutons are super easy to make with whole-wheat sandwich bread and SO yummy. Talk about an extra special and unexpected addition to your dinner salad. My kids go nuts over these things, and I honestly have to do what I can to stop them from just eating this crunchy goodness plain so we can actually enjoy them in our salad with dinner!

Easy Homemade Croutons from 100 Days of #RealFood

Homemade Croutons

Croutons are just all around good stuff. And thankfully homemade croutons are super easy to make with whole-wheat sandwich bread and SO yummy.
5 from 3 votes
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Print Recipe
Servings: 6 cups



  • Preheat the oven to 350 degrees F.
  • On a large baking sheet, spread out the bread cubes into one layer. Evenly sprinkle the Italian seasoning, garlic powder, and salt over top. Then drizzle the olive oil over top as well.
  • Using your hands, toss to combine thoroughly and then spread back into one even layer.
  • Bake for 14 to 16 minutes or until golden brown. The croutons will harden as they cool. For maximum crispiness, use right away rather than storing for another day.


We recommend organic ingredients when feasible.
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33 thoughts on “Easy Homemade Croutons (that are deeelicious)”

  1. Amy Taylor (comment moderator)

    Hi Leah. It will work with white bread, too, though we do recommend sticking with 100% whole grains.

  2. don’t have whole wheat bread. But I do have texas toast that needs to get used. Would it work??

  3. These are great. I had everything done my way and just looked up to check how long to bake them and the tempature. My recipe was exactly the same, but I used Johnny’s parmensian garlic seasoning! Soooo easy and yummy!

  4. mmm. I love making my own croutons, and yes, the kid loves “the little toasty bits” as well. sometimes I add seasonings but sometimes I don’t bother. and sometimes I use butter instead of olive oil.

  5. Assistant to 100 Days (Amy)

    Hi Kelly. They should be okay for a few days in a jar or zipper bag. Beyond that, I would freeze them. Homemade croutons freeze well. ~Amy

    1. 5 stars
      Not sure why I haven’t made my own croutons before and I may never buy them again. These are delicious, easy to make and a great use of old bread. Thanks for the recipe!

  6. Where have these been all my life??? Soo much better then store bought! I ate 1/2 of them by themselves. A loaf of bread is usually too much bread for me so now I can use this recipe for all of that extra bread! Thank you!

  7. Here’s an idea: after the croutons are toasted, make mini-cheese sandwiches and put them back in the oven for a minute or two. Best tomatoe soup croutons EVER.

  8. Ha, ha, my two oldest girls fight over who GETS to eat the heel, so I’ll be making mine with slices of bread. Never heard of Italian seasoning and recipes to make one’s own differ vastly, but Penzy’s does make a pasta sprinkle (basil oregano, thyme and garlic). I think I’ll try that and omit the added garlic. Sounds yummy!

  9. I just made made these using Ezekiel Bread. I only added olive oil, garlic salt, and Nutritional Yeast. EXCELLENT!! I also only had to bake them for about 6 minutes. The Nutritional Yeast gives it a nutty/cheese taste.

  10. We make these with sourdough bread. Amazing! We usually use the prepackaged Italian dressing mix (prepared with the vinegar and oil as directed), but I am so excited to find an alternative! But seriously, try it with sourdough. :)

  11. We make our own croutons too–we always just take the heels of the (organic, whole-wheat) bread and set them aside in a different bag and use those for croutons. That way I don’t have to hear anyone complain about getting the heel in their sandwich at lunch, either! :)

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