DIY Homemade Croutons and Homemade Bread Crumbs

Alton Brown is one of my favorite people to watch on TV. He has great recipes and I usually pick up tidbits of useful information. He had an episode on Steakhouse classics, one of which was the Caesar salad. In that episode he said, “Why do the French hate Americans? Because Americans buy croutons.”

Do the French hate us because we buy croutons? Could be. Homemade croutons are easy to make and taste better than anything you can buy in the store. So, why do we buy these tasty little salad accessories instead of making them ourselves? 

First, start with some good bread. Live near a bakery? Pick up a loaf of their day old bread. I usually make my own bread, but a few days later, when we get near the end of the loaf, it’s a little dry. Homemade croutons and bread crumbs are the perfect way to use it up. Often times, I’ll save some of the ends in the freezer until I have enough to whip up a batch.

When you are cubing up the bread for croutons, there will be a lot of crumbs and crust pieces that fall off. We turn all those (plus a little more) into breadcrumbs. You don’t have to do croutons and bread crumbs at the same time, but they go together and it’s so easy to do.

Homemade Croutons

Homemade Croutons and Bread Crumbs
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948 calories
177 g
0 g
12 g
33 g
3 g
369 g
6393 g
18 g
0 g
8 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 948
Calories from Fat 102
% Daily Value *
Total Fat 12g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 6g
Monounsaturated Fat 2g
Cholesterol 0mg
Sodium 6393mg
Total Carbohydrates 177g
Dietary Fiber 13g
Sugars 18g
Protein 33g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 12 oz crusty bread, cubed
Breadcrumb seasoning mix
  1. 1tsp garlic powder
  2. 1tsp kosher salt
  3. ½ tsp fresh ground black pepper
  4. 1tsp dried basil
  5. 1tsp dried oregano
  6. 1 tsp ground sage
  7. ½ tsp ground fennel
Crouton seasoning mix
  1. 1tsp garlic powder
  2. 1tsp kosher salt
  3. 1tsp fresh ground black pepper
  4. ½ tsp crushed red pepper
  5. ½ tsp ground fennel
  6. olive oil (not measured)
  1. Combine seasoning mixes in two separate mason jars or bowls and set aside.
  2. Cube bread and separate into two bowls, about 6 oz each. One mostly cubes and the other with the crumbs and crust that have fallen off the bread. If needed supplement the crumb bowl with enough cubes to make it pretty much even.
  3. On two separate cookie sheets (one for crumbs, one for croutons) cook the bread at 200 degrees for 10 minutes. Remove from oven and let cool completely (at least ½ hour)
  1. Place the contents of the crumb sheet into a food processor until all crumbs are the same size (pulse, pulse, pulse, for about 30 - 45 seconds). Pour the contents of the food processor in a large bowl and, using a spatula aerate the crumbs to ensure they are fully cooled. Add the crumb spice mix and toss again.
  1. Drizzle the sheet pan of croutons to be with a generous amount of olive oil and transfer into a large bowl. Sprinkle with the crouton spice mix and mix well. Add the mixture back to the cookie sheet and bake at 400 degrees for 9 minutes. Shake the pan or mix with a spatula and bake for about 4 more minutes until the croutons are golden brown. Remove from oven and let cool completely (at least an hour) store or freeze depending on your need.
  1. This will yield about 3 cups bread crumbs and about 10 salads worth of croutons.
Homemade Bread Crumbs

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