Jacquelynne Steves

Homemade Crouton Recipe- don’t throw away those bread scraps!

I like to buy fresh Italian & French bread, but we rarely finish it before it gets stale. Also, I often buy torpedo or kaiser rolls for parties, and of course I always buy too many because I don’t want to run out. These fresh breads and rolls tend to get stale very quickly. And these days,  even those dry crusty end pieces from the loaf of sliced bread we use for sandwiches and toast seem a little precious to just toss in the trash. So what to do with all of those bread scraps?

I make Homemade Croutons! (yummy!)


I throw them in a zip-lock bag and stick it in the freezer. Any leftover pieces of bread that would normally get thrown out go in the bag. When I get a nice “collection” of assorted scraps in the bag, I make homemade croutons.

Cube up the bread and throw it in a big bowl.


(There’s those whole wheat crusts that no one wants to make a sandwich out of….)


Drizzle the bread cubes with some olive oil, salt and pepper, and dried Italian seasoning. Toss to coat the bread cubes. (At this point you will be tempted to sample- they smell and taste like the bread that you dip in seasoned olive oil at the Italian restaurant.)


Place in a single layer on a sheet pan.


Bake at 350 degrees about 10 minutes, stir, then continue baking until they are toasted (another 10 or 15 minutes.)


These actually got a little too brown. But they are still yummy. We put them on salads and float them on bowls of soup. We have also been known to eat them by the handful as a crunchy snack. Store them in a sealed plastic container, they will keep in a cool dark place (not the refrigerator) for a week or 2. They are a thousand times better than the croutons that you buy in a box at the grocery store.
You could also save your bread cubes for making bread pudding. Do you have any other ideas?
Not bad for something that you were probably going to toss in the trash anyway, don’t you think?



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    Posted February 28, 2014 at 12:13 pm | Permalink

    I love eating the crusts for sandwiches and this is a great recipe!!!!!! Thank you for sharing

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    Posted June 11, 2015 at 2:21 pm | Permalink

    Old bread is great in a strata for breakfast with egg, milk and whatever meat (bacon/sausage/ham) and veggie you like.

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    Posted June 10, 2016 at 3:44 am | Permalink

    I keep mine in the freezer till I want either croutons for salads or for homemade stuffing.

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    Posted June 14, 2016 at 4:26 am | Permalink

    I a have another idea for the frozen bread. Although I’ve never had bread pudding, I have looked at some recipes and watched enough cooking shows that it seems really easy to make and real tasty too, so I’m thinking I may try first so my bread supply doesn’t grow to far out of control for now.

    As I have put rolls in my freezer this morning. It looks like I’m gonna need to purchase a small chest freezer soon too.

    Back to the bread, my bread is all different at the moment as I have nine grain bread, wheat rolls and artisan white bread all together waiting to be eaten.

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      Posted April 20, 2017 at 12:12 am | Permalink

      Wow, Karen, I sure do hope you’ve had the chance to try out some bread pudding with hot rum sauce. NOTHING better! ;-)

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    Kathryn Taylor
    Posted April 2, 2019 at 2:22 pm | Permalink

    My partner is nuts about fresh bread and he is always tossing out bread that’s “too old” – I am so going to start doing this, it looks delicious!

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