Carol 0

"This is great to make your own croutons for your salads, etc. When you make your own you know what goes into it and you are proud of your accomplishment. You can also add your own flavorings."

Ingredients {{adjustedServings}} servings 117 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 117 kcal
  • 6%
  • Fat:
  • 4.9 g
  • 7%
  • Carbs:
  • 15.9g
  • 5%
  • Protein:
  • 2.5 g
  • 5%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 542 mg
  • 22%

Based on a 2,000 calorie diet

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Remove crusts from stale bread slices. Brush bread on both sides with melted butter. Cut bread slices up into small cubes. Sprinkle with garlic salt (if desired). Arrange cubes on an ungreased cookie sheet.
  3. Bake at 350 degrees F (175 degrees C) for 15 minutes or until browned. Let cool. Store croutons in a covered container or plastic bag. Serve in soups or salads.
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Reviews 204

  1. 249 Ratings


A great way to use up bread that's past its prime! I like to use a lower oven temp so that the bread is crisp and dry all the way through before it starts to get too brown.


I've been making these for years, and my kids looooove them. Using french or italian bread, a garlic-salt mixture with parsley in it, and a butter-flavored cooking spray (rather than the butter) gives them a top-level restaurant taste. I also like to use ranch-dressing dry mix in lieu of the garlic salt at times--you can also use garlic powder with salted cheddar popcorn topping--the possibilities are endless!----One of my kids' fave all-time snacks are actually borne of the "crouton" premise: Called "Crustinos", you make them by slicing basic french or italian bread into approx. 1/2 inch thick slices, then spraying the slices with butter-flavored cooking spray, adding your seasoning atop, and baking at 200 degrees until they are light golden and crispy. So much better for everyone than chips--and they keep for a week or more in a sealed bag (although I cannot keep any in my house more than 24 hours--the kids eat them up fast). When you have a salad or soup,(or even need bread crumbs for a coating) take a few and break them up. Quick, easy, and a great way to use up extra leftover bread.


These were better than restaurant style croutons!! The only changes I made was I cut the bread into cubes first, than put them in a container with the melted butter, than I added garlic and onion salt, put the lid on and shook it all up, then dumped it on to a baking sheet. There were great!! Even my husband and 4 year old couldn't get enough!