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A thrifty way to use up bread and you can spice, or not, to your own liking for use in salads, soups and stuffing! Sometimes my seasoning of choice is simply grated Parmesan or dry Ranch Dip mix ;-)
Preheat oven to 250 degrees F.
Place bread cubes in a large bowl, pour olive oil over cubes and gently toss; coating well.
Sprinkle with seasoning(s) of choice, toss to coat again and place in an ungreased roasting pan.
Bake until crisp and lightly golden brown (timing depends on the size of your bread cubes) tossing to turn at least once.
Allow to cool and store in an airtight container.
By Deeli from Richland, WA
Low Cost and Low Fat. This recipe can be personalized by using different spices, different amounts of spices, different bread, different spray, and different crisping times. This can be a fun family project and can be used as a delicious and nutritious snack in addition to being a salad topping.
Optional: Once cubes are spiced, you can finish crisping the cubes by putting them in the oven at 250 degrees F until desired crunchiness.
Pour any remaining spice mix into a lidded canister to reuse the next time you make a batch of croutons.
By Amy Lyn Miller from Aurora, CO
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To make bread crumbs, toast the heels of bread and chop in a blender. You can use any bread that has gotten dried out; just keep in refrigerator until you have enough bread to make something.
Homemade croutons are delicious, inexpensive and easy to make. This page has the best homemade crouton recipes.
ThriftyFun is one of the longest running frugal living communities on the Internet. These are archives of older discussions.
Throwing out the crusts of bread is a waste, but when they are the last to get eaten, sometimes they end up with mold and out they go.
Instead of waiting for them to get eaten, I've been taking the crusts of bread and laying them on a cookie sheet. I then spread either butter or olive oil on them, then sprinkle with garlic powder, cut them into squares, and spread them out on the cookie sheet. I put them in the oven for about thirty minutes, turning them over once or twice, and then when they are cooled, I put them in baggies. Homemade croutons for salads and soups! No waste, just taste!
By Patricia from Maple Falls, WA
Don't throw away stale bread! (If nothing else, feed it to the birds)
I use it to make my own croutons for salads. I brush it with butter (both sides), cut into cubes, sprinkle on seasonings such as garlic, basil... and broil on low. Turn often.
By April from NW Missouri