From Almost Stale to Homemade Magic: How to Make Bread Crumbs and Croutons From Scratch
- Kristina DeRobertis
- Jul 9
- 2 min read
Part of the From Scratch Era Series | By @491westmainst on Instagram
Let’s talk about the loaf sitting on your counter that’s one day away from going in the trash.
You know the one—dry edges, not moldy, but definitely past its sandwich prime. Don’t toss it. That loaf still has a second act… actually, two: crispy, golden croutons and flavorful, made-from-scratch bread crumbs.
In this From Scratch Era, we’re reclaiming the almost-forgotten parts of our kitchen and giving them new life. Because homemade isn’t just charming—it’s smart, frugal, and honestly, way more delicious.
Why Make Them From Scratch?
Less waste: That bread gets a glow-up instead of hitting the compost bin.
Cleaner ingredients: No preservatives, mystery powders, or overly salty seasonings.
Custom flavor: Make it garlicky, cheesy, herby—whatever fits the vibe.
Budget-friendly: One loaf = a week’s worth of crunchy salad toppers and dinner boosters.
Homemade Croutons
Perfect for: Soups, salads, snacking while standing over the tray
What You’ll Need:
Day-old bread (sourdough, French, sandwich—use what you have)
Olive oil or melted butter
Salt + your favorite seasonings (I love garlic powder, paprika, and Italian herbs)
How To Make Them:
Preheat oven to 375°F.
Cube your bread into bite-sized pieces.
Toss with oil and seasonings until well-coated.
Spread on a baking sheet in a single layer.
Bake for 10–15 minutes, flipping halfway through, until golden and crisp.
Kitchen Tip: Croutons store beautifully in a sealed jar or container for about a week—if you don’t eat them all straight off the pan first.
Homemade Bread Crumbs
Perfect for: Meatballs, casseroles, crispy coatings, baked mac & cheese toppings
What You’ll Need:
Dry, almost-stale bread
A food processor or blender
How To Make Them:
Roughly chop the bread into chunks—no need to be precise.
Spread on a baking sheet and bake at 250°F for about 25–30 minutes, or until fully dry and crisp (but not browned).
Let cool completely.
Blitz in a food processor or blender until you reach your desired texture—fine for coating, coarse for casseroles.
Optional Flavor Boost: Add in herbs, garlic powder, or even a little grated Parmesan before blending for a flavor-packed finish.
Real Talk
You don’t need fancy equipment or a picture-perfect kitchen to start making more from scratch. You just need that little nudge to try—and this is it.
Turning “meh” bread into something magical? That’s the kind of home-cooked win we celebrate around here.
Tried it? Loved it?
Tag me @491westmainst or leave a comment with your favorite way to use homemade croutons or bread crumbs!
And if you’re feeling the From Scratch Era vibes, be sure to follow along. There’s so much more goodness coming.
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