How to Make Croutons from Stale Bread (The Easy Oven Way)

Learn how to make croutons from stale bread using this simple oven method. I’ll show you how to bake, season, and store them so they stay crunchy for days.

I don’t know about you, but the heels of every loaf seem to pile up on my counter faster than anyone in this house will eat them. If I don’t have a plan, they end up forgotten and rock-hard. Years ago, I started turning those odds and ends into homemade croutons, and honestly, it’s one of the easiest ways to stretch a grocery budget while still making your meals feel a little special.

And because I live in Maine where the winter soups never stop simmering, I’ve tested every possible way to get that perfect, crunchy bite without them softening the minute you store them. I’ll show you exactly how I make mine in the oven, how I keep them crisp, and the simple seasonings I reach for the most.

Why Stale Bread Makes the Best Croutons

Most people think fresh bread makes better croutons, but that’s not really true. Slightly stale bread is already headed in the right direction: it’s drier, firmer, and absorbs oil and seasonings without turning mushy. If your bread is too stale (like the kind that could double as a doorstop) you can still use it. Cut it into smaller pieces and the oven will fix the rest of the problem.

I’ll admit, I love using homemade bread for this, especially the end slices no one grabs. If you’re new to baking and want to make a reliable loaf that works beautifully for croutons, I’ve shared some bread baking tips that help you get consistent homemade loaves that cube up nicely. Store-bought is fine, but homemade bread really does make the best croutons.

Ingredients You’ll Need

This is one of my favorite “use what you’ve got” projects.

Bread Options That Work

• Sourdough
• Artisan loaves
• French bread
• Homemade sandwich bread
• Whole wheat or dense loaves (just cube smaller)

If you’re after a bread that’s easy to slice and works well for croutons, try my simple white bread recipe .

Basic Seasoning

Use whatever you already have:

• Olive oil or avocado oil
• Salt + pepper
• Garlic powder
• Italian herbs or dried parsley

If you prefer butter, go for it. Just know butter-based croutons don’t stay crisp as long as oil-based ones. Oil wins for long-term storage.

How to Make Oven-Baked Croutons from Stale Bread

Start by cubing or tearing the bread.

Once the bread is in pieces, toss it with just enough oil to lightly coat everything. Too much oil makes greasy croutons, but too little leaves them dry and bland. I drizzle the oil right over the bowl and mix with my hands so I can feel when everything’s evenly coated.

From there, add whatever seasonings you like. I usually keep it simple with olive oil, garlic powder, salt, pepper, and a little dried parsley. If you’re using fresh herbs, chop them really fine so they don’t burn in the oven.

Spread the seasoned bread out on a sheet pan in a single layer. If the pan’s crowded, the pieces steam and never really crisp up.

Bake the croutons at 350°F for 12–20 minutes, stirring once halfway through. The timing depends on the bread you’re using. Soft sandwich bread crisps fast, but dense whole-grain loaves need more time. Really stale bread might need a minute or two more. They’re done when the edges get some color and the centers aren’t soft anymore.

Then (this part is important) let them cool completely. Even the tiniest bit of warmth will create steam in storage and make them soften.

How to Store Homemade Croutons So They Don’t Soften

If I could underline anything in this post, it would be this section. Honestly, this is the part that makes or breaks homemade croutons, and most recipes barely mention it.

Why Croutons Go Soft Overnight

Warm croutons release steam. Seal them too soon and that moisture gets trapped, softening the bread you just crisped. Even with the right container, they’ll soften if they’re not fully cooled.

Best Storage Method

Once cooled:

• Store in an airtight jar or snap-lid container.
• Keep them at room temperature in a dry place.
• Skip plastic bags. They love to trap moisture and ruin your crunch.

How Long Homemade Croutons Last

• Oil-based croutons last about 1–2 weeks
• Butter-based croutons last 3–5 days
• Frozen croutons last up to 2 months

And yes, you can freeze them. Spread cooled croutons on a sheet pan, freeze until solid, then transfer to a freezer-safe bag. To revive, bake at 300°F for 3–4 minutes.

What to Do When Your Bread Is Very Stale or Dense

I’ve had those weeks where the loaf sits a little too long, especially when everyone is busy or I’m knee-deep in farm chores and forget it’s there. Here’s what I do when that happens:

Pre-Dry Method: For homemade sandwich bread or dense whole wheat loaves:

• Spread the cubes on a pan
• Bake at 300°F for 5 minutes
• Then oil and season as usual

This keeps them crisp instead of getting weird and chewy.

If you prefer heartier, homemade-style breads, my potato bread is also a great option, but it needs smaller cubes and the full bake time to crisp well.

Cube Smaller: If your bread is extremely stale, smaller cubes crisp faster and more evenly.

Add a Little Extra Oil: Just a touch more oil helps revive dry cubes and gives the herbs something to cling to.

My Favorite Crouton Seasoning Variations

I love playing with flavors depending on the meal. Here are a few I reach for often:

• Classic Garlic-Herb:Perfect for everyday salads or soups.
• Rosemary + Black Pepper: Especially good on fall soups like butternut squash.
• Smoky Paprika: A great topping for chili or roasted vegetable dishes.
• Lemon-Herb: Great on chicken Caesar and lighter salads.

Ways to Use Homemade Croutons Beyond Salads

They’re not just for Caesar salads. Use them anywhere you want crunch. Try them on:

• Creamy soups
• Tomato or vegetable-based soups
• Baked casseroles
• Scrambled eggs (trust me, it works)
• As breadcrumbs: crush cooled croutons for a flavorful topping

They’re also a snack. There, I said it.

Still Wondering About Something? Let’s Talk Croutons

Here are a few questions that come up a lot once people start making these.

Pin this for the next time you’ve got a loaf going stale and want a quick, homemade solution.

Homemade croutons simple, but they make meals taste a whole lot better. They turn stale bread into something delicious and useful, and they cost almost nothing to make. Once you figure out the crisp and the storage, you’ll stop tossing stale bread.

I make these all year long, but especially once soup season hits here in Maine. They’re easy, they save money, and they make everything you put them on taste better. If you give this method a try, experiment with your favorite breads and seasonings. It’s a tiny habit that adds up to less waste and more flavor in your kitchen.

When you try a batch, let me know how it goes or what flavor combinations you come up with. I love hearing what people create with ingredients they already have on hand.