• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Mrs Jones's Kitchen logo

  • ALL RECIPES
  • BUDGET
  • ABOUT
  • CONTACT
menu icon
go to homepage
search icon
Homepage link
  • HOME
  • ALL RECIPES
  • BUDGET
  • eBooks
    • Welcome To ME
    • 10 Soups
    • 10 Muffins
    • 12 Christmas Cookies
  • About
  • Contact
  • Services
  • Recipe Shop
    • Facebook
    • Instagram
    • LinkedIn
  • ×

    Home » Leftovers

    Easy Bread Crust Croutons

    By Robyn | Published: Jul 30, 2022 | Modified: Jul 30, 2022

    TO THE RECIPE
    close up of leftover bread croutons with text overlay to create a pin for pinterest

    This easy recipe for bread crust croutons transforms the ends of the loaf that no one eats into crispy crunchy golden cubes of bread that everyone loves.

    close up of cooked crunchy golden bread crust croutons in a frying pan
    Jump to:
    • Why we love this recipe
    • Ingredient notes and substitutions
    • How to make croutons from scratch
    • FAQ
    • My recipe tips
    • Crusts from slices of bread
    • Serving Ideas
    • Make ahead/storage
    • Variations
    • Easy Bread Crust Croutons

    Why we love this recipe

    • This easy 3 ingredient recipe is so useful for turning those leftover bread crusts that often get thrown away in to something that everyone loves to eat.
    • These homemade croutons can be made in 15 minutes, and can also be made ahead and sprinkled over your soups or salads over the next few days.
    • Whilst I love baked croutons, this simple recipe is made in a pan, meaning you don’t have to put the oven on to make them, saving on the electricity bill.
    • This recipe for croutons is so versatile – you can use cubes of leftover baguette, or a variety of bread. You can use slices of bread instead of the crusts (even better if its slightly stale bread – that makes them very crunchy!)

    Ingredient notes and substitutions

    • Bread crusts – white bread, wholemeal bread, sourdough – they all work in this recipe.
    • Olive oil – I like to use olive oil as I prefer the flavour it adds, but you can use vegetable oil or rapeseed oil if you prefer. The different oils will add slightly different flavours.
    • Salt – sea salt.
    • Flavourings – see below for ideas for different flavours.
    the 3 ingredients needed to make the recipe

    How to make croutons from scratch

    For full video on making tomato pasta, please see the recipe card at the bottom of the post.

    1. Chop the bread crusts in to 1cm-1.5cm (½ inch) squares with a sharp knife.
    2. Place the squares of bread in a frying pan and drizzle with the oil. Mix well to coat all the bread in the oil.
    3. Fry over a gentle heat for 10 minutes, stirring regularly, until the croutons are light-medium golden all over and crisp. Thats it – now you see why this is the easiest crouton recipe 🙂
    close up of golden crispy cubes of bread in a frying pan

    FAQ

    Are homemade croutons vegan?

    As long as your bread is suitable for vegans, these are vegan croutons as they are made with oil rather than butter.

    Can I bake croutons in the oven?

    Yes you can. If you have the oven on for another recipe, then baking them in the oven is a great way to cook them.

    Why do homemade croutons go soggy?

    Make sure you leave the croutons to go cold before you store them, otherwise they can steam in the container and become soggy.

    My recipe tips

    • Cut the bread into equal size pieces.
    • Shake the pan or stir the cubes of bread often as they cook to prevent them from burning.
    • A lower heat is better than a higher heat. They will take longer to cook but will become crispier and a lovely tasty golden brown.
    • Stale or day old bread will crisp up better than fresh or soft bread.
    Budget Tip Box

    Crusts from slices of bread

    If your kid normally leaves their sandwich or toast crusts, cut them off before serving the sandwich to them and turn them in to croutons using this recipe.

    Serving Ideas

    • Croutons are a delicious addition to soups, of course. Try sprinkled over pumpkin carrot soup, roast pumpkin soup or carrot and lentil soup.
    • Sprinkle them over a salad – these would be especially delicious over a Caesar salad.
    • Top stews and casseroles for a tasty crunch.
    • Sprinkle over pasta dishes such as this tomato pasta or zucchini / courgette pasta for crunch – and to help the dishes go a little further.

    Make ahead/storage

    You can keep the cooled cooked croutons at room temperature in an airtight container for up to 2-3 days. Cool completely before adding to your airtight container otherwise they will go soggy.

    Variations

    • Gluten free croutons – use gluten free bread.
    • Flavourings – this recipe is for basic croutons, feel free to add your favourite flavours:
      • Garlic croutons – either chop a garlic clove in half and fry with the cubes of bread, or rub the cut side of a clove of garlic over the bread before cutting. If you use crushed garlic it has a tendency to burn.
      • Herb croutons – you can use dried herbs or fresh herbs. If using dried herbs, toss with the bread once starting to go golden to prevent the herbs from burning. If using fresh herbs, take off the heat and toss the warm croutons in the chopped herbs
      • Chilli croutons – some dried chilli flakes sprinkled over the cubes of bread just before turning the heat off would add a tasty kick.
    • You can also make chunky croutons by cutting the bread crusts in to large cubes or small ones by cutting into ½ cm cubes.
    overhead photo of frying pan of golden crunchy bread cubes

    Easy Bread Crust Croutons

    Author: Robyn

    Don't throw away your bread crusts! Use them to make these crispy golden homemade croutons that the whole family will enjoy on soups, salads and stews.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 10 mins
    Course leftovers
    Cuisine International
    Servings 4 people
    Calories 69 kcal

    Ingredients
      

    • 2 bread crusts white, whole meal or sourdough.
    • ¼ teaspoon salt
    • 1 tablespoon oil olive oil, vegetable oil or rapeseed oil.

    Instructions
     

    • Cut the bread crusts into 1cm – 1.5cm (½ inch) squares.
    • Place the cubes of bread in a large frying pan over a medium heat with the oil and salt, stirring to make sure the croutons are evenly covered in oil.
    • Fry, stirring every so often, until all sides of the croutons are light to medium golden brown – around 10 minutes.

    Notes

    Bread crusts – white bread, wholemeal bread, sourdough – they all work in this recipe.
    Olive oil – I like to use olive oil as I prefer the flavour it adds, but you can use vegetable oil or rapeseed oil if you prefer. The different oils will add slightly different flavours.
    Salt – sea salt.
    Cut the bread into equal size pieces.
    Shake the pan or stir the cubes of bread as they cook often to prevent them from burning.
    A lower heat is better than a higher heat. They will take longer to cook but will become crispier and a lovely tasty golden brown.
    Stale or day old bread will crisp up better than fresh or soft bread.

    Nutrition

    Calories: 69kcalCarbohydrates: 7gProtein: 1gFat: 4gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gSodium: 212mgPotassium: 20mgFiber: 1gSugar: 1gVitamin A: 0.3IUVitamin C: 0.03mgCalcium: 18mgIron: 1mg
    Keyword homemade croutons, leftover bread recipe

    HAVE YOU MADE THIS RECIPE?

    I’d love to see your creation!

    Tag me! #atmrsjoneskitchen
    Tag me! @atmrsjoneskitchen

    Or just leave a comment below!

    « One Pot Tomato Pasta
    Tips to reduce your food bills »

    Reader Interactions

    Let me know your thoughts! Cancel reply

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

    Recipe Rating




    Primary Sidebar

    • Facebook
    • Instagram
    • LinkedIn
    Robyn Jones, Recipe Developer & Food Photographer

    Robyn Jones

    Recipe Developer | Food Photographer | Writer

    Hi! I'm Robyn, a toddler mum with a passion for all things food! Having moved internationally 7 times in the past 12 years I have developed a love of making international recipes into family friendly ones you can make in your own home, with local ingredients; wherever you live!

    Latest

    • Yasai Gyoza (Veggie Gyoza)
    • Turkish Sumac Onions
    • Malfouf Salad
    • Haydari (Turkish Yogurt Sauce)
    • Polish Cucumber Salad (mizeria)
    • White Bean Caprese Salad

    Loved Right Now

    • Parmentier Potatoes
    • Bourbon Biscuit Recipe
    • Savoury Mince
    • Easy Indian Chapati Recipe
    • Rocket Pomegranate Salad
    • Chicken and Ham Pie

    Footer

    Services

    Recipe Creation
    Recipe Audits
    Photography | Portfolio
    Videos
    eBooks

    Information

    About
    Contact
    Disclaimer
    Accessibility Policy
    Terms & Conditions
    Privacy Policy
    Cookie Policy

    Recipe Customers

    Register
    Log in
    Recipe Shop
    Terms of Business

    Copyright © 2022 Mrs Jones Kitchen International

    Website by Vanilla Ink