Seasoned Croutons with Parmesan

I’ve been making my own croutons for about 6 months now.  I get a loaf of day old French Bread for 1/2 price for this recipe.

The store bought ones are pretty bad in comparison.  My grandaughter is a big fan of them as well.  When my youngest daughter took them to lunch at her high school, she shared some with her friends and they wanted all of them.  Kids love them.

They are buttery and cheesy.  The amounts in this recipe are approximate and it’s better to go a bit heavy on the butter and oil.

MealMaster format file

Seasoned Croutons with Parmesan

Serving Size  : 0     Preparation Time :0:00
Categories    :

Amount  Measure       Ingredient — Preparation Method
——–  ————  ——————————–
1               each  French bread loaf — preferably stale
4        tablespoons  melted butter
4        tablespoons  olive oil
1         tablespoon  oregano
1         tablespoon  thyme
1/3           cup  parmesan cheese — or more if needed

Run thyme and oregano in a coffee grinder or powder as best you can.  Remove crusts from bread, slice loaf in half length wise and let it stale up a bit, overnight is good.  Cut bread in 1″ cubes, easier to do if bread is stale. Melt butter with olive oil in skillet over medium heat. Add garlic and saute 1 minute. Remove pan from heat and let cool.  Put cubes in a bag and add butter and garlic.  Shake it up.

Combine Parmesan, oregano and thyme in heavy plastic or paper bag. Add bread cubes; toss to coat evenly with cheese mixture. Spread bread cubes in even layer on ungreased baking sheet. Bake at 300 degrees for 35 to 40 minutes or until lightly browned and crisp, stirring occasionally.

Optional: Add Rosemary, Basil or other herbs you enjoy.

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