Garlic Parmesan Croutons

Printable Version (Recipe Only)

With the weather getting warmer and more condensation getting trapped in your bread bag, you might find your crusty bread growing a few mold spots here and there quicker than expected. But they don't have to render your loaf useless if you pick off the mold and make croutons of what's left. And they taste so much better than storebought.

Perfect to top a Caesar (among other salads). My Surprise Lemon Caesar Dressing recipe here.

Easy Garlic Parmesan Croutons
Time: About 60 minutes total, 10 minutes active
Printable Version

- 5 cups of stale crusty bread (baguette, sourdough, Italian, Cuban loaf - that type of thing) that's been cut into 3/4" cubes
- 1/4 cup finely chopped fresh parsley
- 3 to 4 Tablespoons grated Parmesan
- 3 Tablespoons olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder

1) Preheat oven to 350F.

2) Combine all ingredients in a large mixing bowl and toss several times until all ingredients are thoroughly and evenly incorporated and distributed. Doing this with your hands is best so you can apply gentle pressure as you're tossing, ensuring that all the seasonings adhere to the croutons.

3) Spread the croutons evenly on a half sheet pan or cookie sheet and bake in middle rack of the oven for about 35 to 45 minutes depending on the density of the bread (until they're golden brown and don't yield to gentle but firm pressure - you can always cool one and try it to see if it's crunchy all the way through). Midway through, give the croutons a flip with a spatula, scooping up as many will fit on the spatula surface and flipping them like you would a burger.

4) Cool COMPLETELY before you put them into a container, else the residual heat will create steam and make them soggy.

Enjoy! :)


Full album HERE.



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