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 ingredient croutons.
  2. Baked, not fried croutons.
  3. Whole grain croutons.
  4. Crunchy, chewy, and irresistible croutons.
  5. Croutons in 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.

Tip: I often get asked how to croutons on the stove. Heat a pan over medium heat and toss the croutons around in the hot pan until they are golden brown. You can prepare the croutons exactly the same way if you’re going to make them on the stovetop, and don’t have to increase the oil unless you want to. I prefer the oven method because it’s slightly more hands-off and frees me up to do other things.

Used in this recipe:

Want some other fun salad toppings? Try:

Watch the 1 minute video to find out how to make the best homemade croutons!

PS: Can’t get enough croutons? Read my comprehensive guide on how to make croutons! Make sure to also try my Ruby Tuesday croutons – they’re the perfect copycat recipe!

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 (28 Reviews)
Did you make this recipe?   Leave a review »


  • 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






  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 ©Rachel Cooks.

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. I want to try making homemade garlic croutons with leftover garlic 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!
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  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.

    Rating: 5
  7. I included Italian seasoning and used Multi grain bread and pumpernickel bread! Yummy! Thank you for the recipe!! 

    Rating: 5
  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!

    Rating: 5
  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?

  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
  12. Delicious. Only addition was a couple teaspoons Cajun herbs. So easy. Thanks!

    Rating: 5
  13. Just made these, delish!!!

    Rating: 5
  14. Made it with French bread and used garlic salt and added Italian seasoning.   Delicious!  Thanks for the easy recipe!

    Rating: 5
  15. Just made these and they are wonderful! And I can’t stop eating them!I must admit I didn’t read the whole article though but how and how long can I store these?Thanks! Ps. I’m NEVER buying croutons again!

    Rating: 5
    • So happy you liked these, Diana! Thanks for taking the time to come back and leave a comment! You can store them in an airtight container for a few days…if they last that long without getting eaten! They will lose some of their crunch over time.

  16. I set the temp at 375 like the recipe calls for. I checked on them in 10mins. I was shocked they were burnt!. I was upset.

    Rating: 5
    • Sorry you had that experience! Sometimes I have to cook them up to 20 minutes to get them nice and crispy and they still don’t burn! It does depend on the bread and also different ovens can heat differenetly, but no one has ever had these burn in the past! I hope you’ll give them another try!

  17. These are delicious! I added Parmesan Cheese & Italian Seasoning. Next time I will try this recipe with Rye Bread.

    Rating: 5
  18. I added some dry Ranch dressing mix to them and they’re delish!!! Can’t wait for my 7 year-old granddaughter to try them…she LOVES Caesar salad!!

    Rating: 5
  19. Had so much bread ends left from tea sandwich’s, used for croutons.Used olive oil spray,garlic, onion,parsley and salt/pepper. Whoa! What a great flavor for with butternut squash soup. Will save all bread and makeMy own croutons, THANKS!

    Rating: 5
    • I love them on squash soup too! Thanks for taking time to leave a comment!

    • Amazing! I am going to try this! Seems absolutely scrumptious…My 11 children will LOVE this recipe as they have a very delicate and sophisticated palette and have a thing for loving tasty foods! See you next time. (By the way, their names are: Librety. Savid, Lord Faarquard, Harold, Meegan, Jhonston, Srek, Jelleh, Nae Nae, Kanye, Literby

      Rating: 5
  20. These were unbelievably good. So easy to make

    Rating: 4
  21. Oh my gosh! Why have I bought croutons my whole life?!? This is so easy and so good! I will never serve bagged croutons again!

    Rating: 5
  22. Pretty much the perfect crouton. I don’t think I can ever buy them from the store again!

    Rating: 5
  23. This recipe is simple yet perfect! I used both sourdough and three cheese semolina bread. I left the pieces a bit larger for dipping into a cheese spread. Delicious! 

    Rating: 5
  24. Ok I had a half load of wheat bread I wanted to not waste and I found this recipe. What the heck, right? I added a little bit more garlic because we love it. I also added some mixed Italian seasoning. I used convect on the oven since the bread was only one day over best by date. Next time I will babysit the bread a little better but oooo I will make these again!

  25. I had half a loaf of thick sliced bread a few days past the sell by date and wanted to use it before it went bad. I found this recipe and subbed butter for the oil since I used up my bottle of olive oil last night and they came out excellent anyways!

    Rating: 5
  26. Delicious, they came out perfect.  Super easy, thanks!

    Rating: 5
  27. These are terrific thank you so much! I would like to know will they stay crisp in a seal tight container for one day? As I have a dinner party tomorrow and I have a lot of other cooking to do? 

    Rating: 4.5
  28. These are amazing. I did change a few things, I only added 1/8 t salt and added 1/4 t of dull weed. I used homemade oatmeal bread that I had baked earlier in the day as well. It did take a bit longer for them to get good, brown, and crunchy with using the bread, however, they taste amazing!! I can’t wait to try some other variations of seasonings with this recipe!! Thank you Rachel!!

    Rating: 5
  29. Correction……dill weed :)

  30. Can these croutons be frozen, if your wanting to make them ahead of time? If so, for how long can they be frozen?

    • I would just freeze the bread cubes (for up to 2-3 months), thaw those overnight and make the croutons with them at that point. I don’t think freezing the croutons after they are made will yield good results. Great question!

  31. Just made this morning. Used canna-butter instead of olive oil. They are great! Thanks.

    Rating: 4.5
  32. Making them now. I will use fine sea salt but wonder if the coarse would work.

  33. Thank you for your recipe!  They are in the oven right now and my house smells amaaazing!!  I also cannot wait to try it with pumpernickel bread. Ruby Tuesday croutons are my fav!!  Oh my!!  These are so good. Thank you!

    Rating: 5
  34. Oh my, my, my! You are correct. My challenge right now is how to keep from popping these freshly made croutons in mouth. I will not be buying croutons from the store again!

  35. First time making croutons (bought French bread half off at the grocery store) and it won’t be my last!! So simple and so good!!! I’ll definitely try the variations people mentioned above :)

    Rating: 5
  36. Thank you for the crouton recipe. I just hate throwing out bread that can be changed to something else. We eat salad just about every day, mostly with dinner. I used your recipe. Turned out great. 

    Rating: 5
  37. Thanks for the big collection! It’s really a good blog on healthy foods tips. I appreciate your article.keep posting such delicious recipieis

  38. I’m sold! I made these just now for a Thanksgiving dressing recipe, and they are fantastic and so easy to make. I can’t believe I’ve never made croutons before! Thank you so much!

    Rating: 4.5
  39. Thank you for this amazing recipe! Do you have any suggestions for the shelf-life and storage of these croutons after prepared?

    Rating: 5
  40. Hi Rachel! I’m working at a cafe in a small town. We throw away(give to pigs( a lot of bread crust. I’m trying to help with cost and am so excited to try your recipe! Thank you so much!!

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