Total Time
Prep 10 mins
Cook 15 mins

Actually you could use any day old bread-day old being the key words. I like the airiness and texture of croutons prepared with French bread however. Specifically, what I mean by "bland" oil is any unflavored oil such as vegetable, corn, etc. Olive oil will work out fine though.

Ingredients Nutrition

  • 5 -6 cups day old French bread, not stale
  • 14 cup bland oil, approximately (or olive oil)
  • 12 teaspoon salt-free garlic powder
  • 12 teaspoon salt-free onion powder
  • 1 teaspoon italian seasoning (optional)


  1. Preheat oven to 350 degree. Make sure oven rack is in the middle or top position in oven so that croutons do not burn.
  2. Cut bread into 1/2" cubes. In a clean, dry plastic grocery bag place the bread cubes, oil, garlic powder, onion powder and Italian seasoning, if using.
  3. Tie bag in loose knot; shake bag to distribute ingredients well. Arrange the bread cubes singly on an aluminum baking sheet.
  4. Bake the cubes for approximately 12 minutes or until golden brown. Turn the baking sheet and stir the bread cubes after 6 minutes so that they bake evenly.
  5. Once the croutons are browned, stir them one more time, turn off the oven but leave the baking sheet with croutons in the oven.
  6. Keep croutons in oven until they are at room temperature then transfer to airtight container.
  7. Other herb choices: lemon pepper, dillweed, Cavender's Greek seasoning, etc.
Most Helpful

Croutons no longer seem like such a hassle! Like this quick method a lot. I used a much heavier whole grain bread, just what I had on hand to use up - it worked out well, although I think I should have taken them out of the oven when the 12 minutes was up, they were a little dark....but that's due to my choice of bread. Thx Cookgirl! Had these in a romaine salad with my favourite dressing, Vegan Caesar Salad Dressing and Bacon With a Vegan! on the side.

magpie diner January 01, 2011

I won't be throwing out bread anymore. I made it with extra virgin olive oil and it's delicious. Great as a snack and in soups. Thanks for sharing.

littlemafia February 21, 2010

These are very good and easy.

NoraMarie February 14, 2010