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–+ servings
Sourdough bread croutons in a black bowl.
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Homemade sourdough bread croutons

Make bred croutons with leftover sourdough bread and stop bread waste in the most delicious way!
Course Accompaniment, Snack
Cuisine French
Keyword croutons, leftover bread, sourdough bread
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 10 people
Calories 220kcal
Author Eva

Equipment

  • Cutting board
  • Bread knife
  • Oven tray
  • Salad bowl
  • Oven

Ingredients

  • 450 g sourdough bread
  • 120 ml extra virgin olive oil
  • 1 teaspoon dried rosemary finely ground
  • ¾ teaspoon salt
  • ½ teaspoon garlic powder
Metric - US Customary

Instructions

  • Slice up the bread loaf and then proceed to cut it into cubes measuring about 1-2 cm. Add them into a large bowl for seasoning.
  • Add the olive oil and massage to distribute, with your hands. Add the salt and spices (sifting helps to spread them out more evenly) and toss to distribute.
  • Spread over an oven tray lined with parchment paper and bake in the preheated oven for 40 minutes at 150C (302F).

Notes

  • Store in an airtight container for up to a week. Croutons absorb humidity so try to keep them as dry as possible to prevent spoilage. Due to the high amount of olive oil, they do not have a very long shelf life, so if more than a week has passed, smell-check before serving.
  • The nutritional information provided is made with an online calculator and only meant as a guideline.

Nutrition

Calories: 220kcal | Carbohydrates: 23g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 446mg | Potassium: 55mg | Fiber: 1g | Sugar: 2g | Vitamin A: 0.3IU | Vitamin C: 0.01mg | Calcium: 24mg | Iron: 2mg