Homemade Croutons


Andy is great at helping get dinner ready before I come home from work. I’ll leave a recipe on the counter or give him instructions in the morning. He’ll start chopping, defrosting, mixing, etc. As soon as I walk in the door, he turns it over to me. It’s a great time saver since he gets home so much earlier.

One night, we were eating Turkey and Spinach Meatloaf. I kept getting these odd chunks of something that didn’t taste bad…just odd. I kept eating. Finally, I had to ask, “Bubs, do you know what this is?” He so innocently replies, “It’s the breadcrumbs.”

Me: “Did you stir them in?”

Andy: “Yeah. I followed the recipe exactly.”

Me: “Oh, ok…..Wait. Are you sure you didn’t use the croutons?”

Andy: “I don’t know. It’s the one in the container.”

I go to the pantry and hold up the Panko breadcrumbs.

Me: “You used this?”

Andy: “Uhhhh. No. I used the ones you made the other day.”

Me: “Bahahaha!!!! Those would be croutons, not breadcrumbs.”


Do you have some leftover bread? Make some croutons. You’ll never buy croutons again.

I’m not listing specific amounts of the ingredients because it completely depends on how much bread you have or how much flavor you want on the croutons. Eyeball it, then taste a piece of bread. You’ll know if it needs more. You can always add more salt after they’re cooked.


Old bread

Olive oil


Seasonings (garlic powder, red pepper flakes, Parmesan cheese, or anything else that sounds good to you)


  1. Preheat oven to 350.
  2. Cut bread into 1” pieces.
  3. Toss bread in a little bit (just enough to coat) of olive oil. Better yet, use an olive oil mister.
  4. Sprinkle salt and other spices. Mix well.
  5. Place on baking sheet in single layer.
  6. Bake for 25 min. After 25 min, begin checking every few minutes until golden brown and crispy.