Leftover French Bread Croutons


Have leftover bread?  Well then you have the materials for some fantabulous homemade croutons!  🙂  Homemade croutons are always superior to bagged croutons in our house.  I think many will agree.  I make several salads each week for my husband and when there is left over French Bread croutons are my go to thing to make!

The salads I make in our house are super fresh!  I usually chop everything up on the spot when preparing salads, even at lunch time.  I refuse to buy bagged lettuce anymore.  It is a terrible waste of money and once you have freshly chopped romaine it’s kind of hard to go back to gross bagged lettuce that actually costs more than a head of romaine.  Sometimes I prep salad toppings ahead of time, like boiled eggs, bacon, chopped peppers, onions, mushrooms, etc.  But I never prep for more than 2 days worth of salads at a time.  I’m able to keep the fresh tastes by only prepping a small amount of ingredients at a time.  I didn’t always find it so easy, when I first started I had no idea how many ingredients to buy and kept having to throw old produce away.  I’m definitely a very efficient produce shopper now.  I know exactly how much will be used and I NEVER throw anything away.  🙂  I’m sure there are several people out there like me that take pride in that! 🙂

Anyways, homemade croutons are just one way that I help make our salads more delightful!  If you have a slice of bread, you can make croutons.  What I like about this recipe is you can eyeball the ingredients to match the amount of bread you have.



-Any amount of French Bread

-Olive Oil

-Italian Seasoning

-Garlic Powder



Preheat oven to 300*F.

Slice the bread and then cut into cubes.

Place the bread cubes in a bowl.

Drizzle enough olive oil to thinly coat each cube bread.  Stir while slowly adding a thin drizzle of olive oil.

Lightly sprinkle the bread cubes with salt, garlic powder, and Italian seasoning.  Go very easy on the garlic powder and salt.  Stir to coat.

Bake on a cookie sheet lined with parchment paper at 300*F until golden brown and uniformly crispy inside and out.  For half a loaf of french bread it takes 15 minutes.





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