Garlic Parmesan Croutons

Name: Garlic Parmesan Croutons
Cuisine: American
Ingredients: 5 cups 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; 3-4 Tablespoons grated Parmesan; 3 Tablespoons olive oil; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder

x @cook_5886383

Croutons are a great way to use up stale, crusty bread, and homemade ones really do taste so much better than storebought.

Great on salads and soups or just for snacking!

Croutons are a great way to use up stale, crusty bread, and homemade ones really do taste so much better than storebought.

Great on salads and soups or just for snacking!

x @cook_5886383

Croutons are a great way to use up stale, crusty bread, and homemade ones really do taste so much better than storebought.

Great on salads and soups or just for snacking!

Croutons are a great way to use up stale, crusty bread, and homemade ones really do taste so much better than storebought.

Great on salads and soups or just for snacking!

Saved

Ingredients

5 cupsstale crusty bread (baguette, sourdough, Italian, Cuban loaf - that type of thing) that's been cut into 3/4" cubes
1/4 cupfinely chopped fresh parsley
3-4 Tablespoonsgrated Parmesan
3 Tablespoonsolive oil
1/2 teaspoongarlic powder
1/2 teaspoononion powder

Saved

Steps

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.
5

Enjoy! :)