Homemade Croutons – 4 ingredients! {baked} – VIDEO

Homemade croutons are so easy to make – these baked, whole grain, 4 ingredient croutons will transform your soups and salads into something completely irresistible.

Homemade croutons are so easy to make - these baked, whole grain, 4 ingredient croutons will transform your soups and salads into something completely irresistible. Get the salad topping recipe on RachelCooks.com!

Once you go to a homemade crouton, there’s no going back. They are a major game-changer and your salads, soups and stews will never be the same. In a very, very good way.

As with all most of my recipes, I focus on trying to make things a little healthier, a little better for you, and a little easier. It doesn’t get much easier than these croutons. All you need to do is cut the bread into cubes, toss it with olive oil, garlic powder, and salt, spread them on a baking sheet and bake. They only take 10 minutes to bake (but if you’re usually fresh bread, they’ll take longer to get golden brown).

The hardest part, BY FAR, is not eating them all off the baking sheet while they’re still warm. They are an absolutely irresistible combination of chewy and crispy and make for an amazing salad topping or a soup topper.

I’ve been loving them on top of squash soup and I have a stew recipe coming up in the near future that is divine with these homemade croutons.

Homemade croutons are so easy to make - these baked, whole grain, 4 ingredient croutons will transform your soups and salads into something completely irresistible. Get the salad topping recipe on RachelCooks.com!

Let’s review:

  1. FOUR ingredients.
  2. Baked, not fried.
  3. Whole grain.
  4. Crunchy, chewy, and irresistible.
  5. Less than 15 minutes start to finish.

And most importantly of all, these homemade croutons taste WAY better than store bought croutons. There is no comparison. NONE. Really, none.

Used in this recipe:

Want some other fun salad toppings? Try:

Watch the video to find out how easy this recipe is!

Four Ingredient Homemade Croutons - {baked & whole grain}

Homemade croutons are so easy to make – these baked, whole grain, 4 ingredient croutons will transform your soups and salads into something completely irresistible.

5
5 / 5 (2 Reviews)
Did you make this recipe?   Leave a review »

Ingredients:

  • 4 heaping cups cubed bread (I used a multigrain baguette)
  • 1/3 cup extra virgin olive oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon sea salt

 

 

 

Directions:

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. In a large bowl, combine the bread, garlic powder, and salt. Drizzle olive oil over bread while stirring. Stir well until bread is coated by all ingredients and olive oil is absorbed.
  3. Spread the bread cubes into an even layer on a sheet pan. Don’t crowd the pan. Bake for 10 minutes, or until golden brown and crisp. If you’re using super fresh bread, they’ll take a little longer to become golden brown. If the bread is stale and dry, it may brown faster, so keep an eye on it!

serving size: 1/4 cup croutons

Nutrition Information

Yield: 4 cups, Serving Size: 1/4 cup

  • Amount Per Serving:
  • Calories: 99 Calories
  • Total Fat: 6.7g
  • Saturated Fat: 1g
  • Sodium: 114mg
  • Carbohydrates: 7.6g
  • Fiber: 1.3g
  • Protein: 2.3g
Actual nutrition may vary depending on how recipe is prepared.
All images and text ©.

Verdict: These baked croutons are SO addicting. I love them, they are the perfect combination of crunchy and chewy.
Husband’s take: He loved these! I have a recipe coming soon that is best topped with these croutons – you guys are going to love it as much as Ben did.
Changes I would make: None are necessary but it will be fun to play with some different seasonings on these homemade croutons, or trying different types of bread.
Difficulty: SO easy.

Homemade croutons are so easy to make - these baked, whole grain, 4 ingredient croutons will transform your soups and salads into something completely irresistible. Get the salad topping recipe on RachelCooks.com!
When you make a recipe from my site tag it with #RachelCooks!
I love to see what you're creating!

21 comments

  1. I make my own croutons too and love trying out new recipe and flavour combinations. Definitely need to test out this recipe, love the garlic addition!

  2. if only I had the bread in the house long enough to make them–teenagers scarf up the bread

  3. we love croutons in soups and salads and sometimes just to nosh!

  4. I have bread in my house that I need to use up.  How long will these stay good for.  Or, do you think freezing my bread until it’s time to make the croutons would be better.  We’re having soups and salad on Christmas Eve.

  5. These are excellent! Just wondering though… how many per serving = 99 calories?

  6. Hi Ray Ray…
    I made this with leftover homemade rye bread. Had to bake a bit longer for extra crunch factor to top off my mom’s pea soup. I also added generic mix of dried Italian dried spice. So yummy.

  7. I included Italian seasoning and used Multi grain bread and pumpernickel bread! Yummy! Thank you for the recipe!! 

  8. Tried this recipe with an artisan garlic loaf, used garlic,Italian seasoning and mrs dash season all, they were spectacular !! Next bread I tried was pumpernickel and that was amazing too! Awesome recipe and very simple to switch up breads or seasoning to your liking!

  9. Thanks for the recipe was perfect for stale Italian bread

    Rating: 5
  10. After baking the croutons how long do they stay good and how should they be stored?

    • They should be stored in an airtight container at room temperature. We love them so much that they hardly ever last more than a day, but I’d guess they’d last about a week in an airtight container. Enjoy!

  11. JUST made three batches (out of one loaf) an hour before church. My house smells good, it was SO easy – and I’m so glad I found you. Thank you for the detailed images and simple recipe.

    Rating: 5

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