Garlic Parmesan Croutons

Garlic Parmesan Croutons make every salad, soup, and snack board taste instantly better. Moreover, they’re quick, fragrant, and satisfyingly crunchy. With sturdy, day-old bread, olive oil, and plenty of finely grated Parmesan, these golden cubes toast evenly and stay crisp. Then, a whisper of garlic and Italian herbs brings warm, savory depth. Finally, a handful of parsley adds color and freshness.

Interestingly, croutons began as a practical way to revive stale bread; however, they’ve become a beloved texture boost in modern kitchens. Because the cheese is grated ultra-fine, it melts into tiny, toasty frills that cling to each cube. Consequently, every bite delivers a nutty Parmesan snap.

Make a batch on Sunday; then, all week, sprinkle them over Caesar salad, silky tomato soup, or creamy roasted veggies. They store beautifully and revive fast in a warm oven. So, skip the bag and bake your own—these homemade croutons are simple, affordable, and absolutely irresistible.

Recipe Yield: 8 servings

INGREDIENTS

6 cups hearty bread, ¾-in cubes (sourdough, ciabatta, or French)
⅔ cup Parmesan, very finely grated
¼ cup olive oil
1 tbsp unsalted butter, melted
1 tsp garlic powder
½ tsp Italian seasoning
½ tsp kosher salt
¼ tsp black pepper
1 tbsp finely chopped parsley, optional (for finishing)

INSTRUCTIONS

1. Preheat the oven:
Heat oven to 375°F. Line a large rimmed sheet pan with parchment; set aside.

2. Season the bread:
In a large bowl, whisk olive oil, melted butter, garlic powder, Italian seasoning, salt, and pepper. Add bread; toss until every cube looks lightly glossy. Sprinkle in Parmesan; then toss again so fine cheese clings to all sides.

3. Arrange for crisping:
Spread cubes on the sheet pan in a loose single layer. Shake the pan so croutons sit with space between; they’ll crisp better.

4. Bake, then toss:
Bake 8 minutes. Next, stir and flip the cubes. Bake 6–9 minutes more, until deep golden and crisp at the edges.

5. Finish and cool:
Immediately (while hot), toss with parsley. Finally, cool on the pan; they’ll firm up as steam escapes.

6. Serve or store:
Use once cooled. Otherwise, store airtight at room temp up to 1 week; re-crisp 3–4 minutes at 350°F.

Helpful Tips to Perfect This Recipe

• Use Sturdy Bread: Day-old rustic loaves toast evenly; soft sandwich bread gets chewy, not crunchy.
• Grate Extra-Fine: Finely grated Parmesan melts and adheres; pre-shredded styles slide off and burn.
• Don’t Crowd the Pan: Space equals crispness. Instead, bake in two pans if needed for even browning.