These easy homemade whole wheat croutons are a great way to use up bread before it goes bad! Made with whole wheat bread, olive oil, salt, pepper, and fresh rosemary, these flavorful croutons are crispy little salad delights that you can feel good about eating.
Ahh croutons... the part of salad that we sort of wish was the salad... kidding. I love all parts of a salad! But having homemade croutons on hand gives you that tasty, crunchy add-in for leveling up salads (they're amazing in Italian chopped Brussels sprouts salad), and they're also a useful ingredient in many other dishes for texture and crumbs. Let's make some easy whole wheat croutons!
Key Ingredients
- Bread - This recipe calls for whole wheat, but any bread you can cut into cubes would work! We also have a similar recipe for homemade sourdough croutons if you're using sourdough instead.
- Extra Virgin Olive Oil - A good quality EVOO is great for this recipe, but you can also get creative with different types of oils or flavorings. A garlic-infused olive oil would be delicious!
- Salt
- Pepper
- Garlic Powder
- Fresh Rosemary - Or any fresh herbs (think oregano, thyme, or sage).
Instructions
They are SO easy (and quick)! Here's how your crouton-making adventure will go down:
- Cut bread of choice into ½-inch cubes.
- Toss bread cubes in olive oil, salt, pepper, and finely chopped fresh herbs.
- Bake on a sheet pan at 375 for 10-12 minutes or until slightly browned.
Boom, you've got croutons baby!
Serving Suggestions
- Salads, of course! I love a good Caesar salad or even a simple green salad.
- Stuffing: Homemade whole wheat croutons can be the start to a delicious healthier Thanksgiving stuffing. Simply find your favorite stuffing recipe and sub in the same amount of your homemade whole wheat croutons. You can even cut them a little smaller for stuffing, too.
- Snacking: My boyfriend was dipping these croutons in a fresh batch of lemon dill hummus... genius.
- Soup topping. Do you crush Saltines or oyster crackers on your soup, too?? Mmm... well, my crunch-loving friends, croutons also make a deliciously crunchy soup topping.
- Bread crumbs. Croutons make excellent breadcrumbs! In fact, they're ideal because they're already super dry and crunchy, so when you crush them, they form crumbs easily. Simply pulse the croutons in a food processor or crush them with a rolling pin while they're in a zip-top bag. Then, use them in chicken meatballs, atop baked mac and cheese or other pasta (like this delicious creamy pumpkin pasta), or even as a light crust on some fish.
Whole Wheat Crouton FAQs
This is a beautiful question, because this is where you can get creative. You can use baguettes (like moi), bagels, ciabatta, sourdough, sandwich bread... any old bread, really!
Store completely cooled croutons in an airtight container or bag at room temperature, and enjoy within 10 days.
If your croutons get a little soft after being stored, pop them in your oven on a sheet at 330 degrees for 5-6 minutes, or until crisped up again.
Making sure the croutons are completely cooled after baking, store them in a zip-top, freezer-safe bag in a flat, single layer. Push as much air out of the bag as you can before sealing tightly, and laying it flat in your freezer.
Did you make these whole wheat croutons? Don't forget to leave a star rating 🌟 and comment below, and tag me on Instagram and Pinterest so I can see what you made!
Print📖 Recipe
Easy Homemade Whole Wheat Croutons
- Total Time: 17 minutes
- Yield: ~4 cups
Description
This whole wheat croutons are made with whole wheat bread for a nourishing, crunchy topping for soups and salads.
Ingredients
- 2-3 tablespoon extra virgin olive oil
- ½ tsp each sea salt and pepper (I love freshly ground!)
- ½ tsp garlic powder
- 2 tbsp fresh rosemary, finely chopped (or 1 tbsp dried)
- ~4 cups day-old whole wheat baguette, cubed
Get Recipe Ingredients
Instructions
- Preheat your oven. Preheat oven to 375 degrees.
- Combine olive oil and spices. Whisk olive oil, spices, and herbs together until combined.
- Toss bread in oil and spice mixture. Place bread cubes in a large bowl. Drizzle olive oil and spice mixture over the bread cubes and toss to coat the bread. Spread seasoned bread cubes in an even layer onto sheet pan.
- Bake and cool. Bake at 375 for about 12 minutes, or until bread cubes start to brown. Once you remove them from the oven, allow them to cool and crisp up for a few minutes on the sheet pan.
Notes
- Bread cubes: You don't need precisely 4 cups of bread cubes! Use up what you have, or choose the amount of croutons you'd like to make, and adjust the olive oil and spices accordingly.
- Bread substitutions: Remember you don't need to use a baguette! I've just been super into them lately, so have them on hand every week. Feel free to use whatever bread needs using up in your household, or simply your favorite type of bread. Sourdough, anyone??
- Prep Time: 5
- Cook Time: 12
- Category: topping
- Method: Bake
- Cuisine: French
Linda says
Lovely and helpful!
Tera Gigot says
Thank you, Linda! Hope you enjoyed 🙂