Croutons are a great way to use up stale bread and can go from stale bread to croutons in no time.
I had some leftover dinner rolls, but use any bread you have, sourdough, banquettes, rolls all are good choices.
I bake them twice because the garlic will burn if you toss them with the oil mixture first, so I bake them for five minutes, then toss and back in the oven for another five minutes.
cut into cubes and place on a sheet tray, and place in a 350 oven for five minutes
whisk your seasonings with the oil and grate your cheese while the croutons on their first bake
when the croutons come out of the oven, toss them with the oil mixture, layout in a single layer on the sheet tray, and sprinkle with the parmesan cheese and back in the oven for another five minutes.
toss in your favorite salad, garnish soups, or store in an airtight container
if they get a little stale on you, pop them in the oven at 350 for five minutes
Croutons
crunchy and full of flavor these croutons are perfect for salads and soups
Ingredients
- 1/3 cup olive oil extra virgin
- 2 tbsp parmesan grated
- 3 garlic cloves minced
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/4 tsp kosher salt
- 1/4 tsp ground pepper
- 4 cups bread cubed
Instructions
- layout bread cubes on a sheet tray
- set oven to 350 degrees
- gather your ingredients
- place your bread cubes in the oven and bake for 5 minutes
- while the croutons are on their first bake whisk the remaining ingredients, minus the parmesan
- remove the croutons from the oven and pour them into a bowl
- toss them with the oil mixture, and return to the sheet tray
- sprinkle with the parmesan cheese
- return to the oven for another five minutes
- store in an airtight container
Tried this recipe?Let us know how it was!