Awesome Parmesan Croutons

Andy Anderson !


I love freshly baked croutons… they taste so much better than the dried up cubes you purchase in a box. Plus you have the ability to customize the seasoning, and the bread type to your own personal tastes.

My croutons have a crispy exterior, with a bit of give in the middle… just the way I like them.

So, you ready… Let’s get into the kitchen.

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10 Min
20 Min



3 c
bread whole-wheat bread, cut into 1/4-inch cubes
1/4 c
olive oil, extra virgin
1/2 c
parmesan cheese, grated
salt, kosher variety, to taste
black pepper, freshly ground, to taste
additional spices, to taste


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2Gather your ingredients.

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3Chef’s Note: I apologize for the lack of step-by-step photos. I was making this for about 25 ladies at a Sunday brunch. I did manage to shoot a final image, but that was about it.

These were served on a caesar salad with my homemade dressing... YUM.

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4Place a rack in the middle position, and preheat the oven to 350f (175c).

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5Toss the breadcrumbs with the Parmesan, and olive oil. Plus add a bit of salt and pepper, to taste.

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6Chef's Note: I use all kinds of different breads for these croutons. One of my favs is sourdough.

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7Place on a parchment-lined baking sheet and bake for 10 minutes.

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8After 10 minutes, toss the cubes, and return to the oven for an additional 10 minutes.

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9Chef's Note: I do not like my croutons to be dried up bits of bread. I like them crunchy but with a bit of give in the middle. For this reason, I don't use old dried out bread.

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11Serve with your favorite salad. Enjoy.

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12Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Other Breads
Main Ingredient: Bread
Regional Style: American