Drew's Spicy Croutons

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“Never throw away dried-out, stale (not molded)bread again! Turn it into delicious croutons to use for salads and low-fat tasty snacks. These cubes can be used in your "stuffing" recipes. BONUS: After the croutons are toasted, save the left-over toasted bread crumbs in the bottom of the baking pan - they are better than store-bought seasoned bread crumbs.”
2hrs 30mins

Ingredients Nutrition

  • 1 lb bread, slices
  • nonstick cooking spray
  • 2 teaspoons garlic salt (can add more, if you like)
  • 1 teaspoon basil leaves
  • 1 teaspoon italian seasoning
  • 1 teaspoon onion powder or 1 teaspoon onion salt


  1. Note: You can use any kind of bread (fresh or stale) to make croutons: hamburger or hot dog buns, Italian or French, Multi-grain, Sourdough or dinner rolls.
  2. A great way to use up stale bread.
  3. Just be SURE it doesn't have any MOLD on it.
  4. Preheat oven to 275 degrees.
  5. Spray two large baking sheets (with sides) with non-stick cooking spray.
  6. Using serrated knife, cut bread into small or medium cubes.
  7. You can stack several slices and cut them all at one time.
  8. Spread bread cubes evenly on the baking sheets.
  9. Spray them generously with non-stick cooking spray.
  10. Sprinkle the seasonings evenly over the bread cubes.
  11. Spray cubes again with non-stick cooking spray.
  12. Taste a bread cube and add more seasonings to taste.
  13. They should taste very seasoned, as the seasonings mellow somewhat when cooked.
  14. Bake about 45 minutes.
  15. Stir, and continue baking for another 15-60 minutes, stirring occasionally until cubes are lightly browned, dry and crunchy.
  16. Baking time will depend upon the size of cubes and freshness of bread.
  17. Watch during last 30 minutes of cooking, as they can get browned very quickly during the end of cooking time.
  18. Turn oven OFF and let them sit in the oven for another 30 minutes to dry out completely.
  19. Store in gallon sealable plastic bags.
  20. Save some and store at room temperature for use within 2 weeks and freeze the rest for up to 4 months.
  21. Note: If you do not get them completely dry, they will mold if left at room temperature very long.

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