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Sprouted Multigrain Croutons

Hana Itzhaki
Great for adding a crunchy topping to soups and salads!
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Salad
Cuisine American
Servings 8


  • 4 c. cubed sprouted multi-grain bread (from about 10 slices)
  • ¼ c. olive oil
  • 1 T. dried Italian seasoning
  • 1 T. dried basil
  • 1 t. granulated onion
  • 1 t. garlic salt
  • ¼ – ½ t. ground pepper


  • 1) Preheat oven to 375 degrees F.
  • 2) Place the bread cubes in a large bowl.
  • 3) Mix all remaining ingredients in a small bowl. Pour over bread cubes and toss until cubes are more or less equally coated.
  • 4) Spread seasoned bread cubes in a single layer on an XL rimmed baking sheet lined with parchment.
  • 5) Bake for 15-20 minutes until cubes are extra crisp but not burnt, stirring every 5 minutes. Baking time depends on your oven. I use electric so it takes longer.
  • 6) Cool and store in an airtight container for up to a week.
Keyword crouton, easy, kosher, multigrain