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Golden Baked Parmesan Croutons

Elevate your salads with these delightfully crisp Golden Baked Parmesan Croutons. Infused with garlic, flavorful seasonings, and baked to perfection, these croutons are simple, healthy, and incredibly delicious.
2
25 min
TOTAL TIME
226
CALORIES
$0.42
PER SERVING
Golden Baked Parmesan Croutons
Ingredients
8 INGREDIENTS
6 SERVINGS
Garlic
2 cloves garlic
minced
Unsalted Butter
3 tbsp unsalted butter
Rustic Bread
3 cups rustic bread
crust removed and cut into 3/4-inch cubes
Kosher Salt
1/4 tsp kosher salt
Crushed Red Pepper Flakes
1/4 tsp crushed red pepper flakes
Parmesan Cheese
4 tbsp parmesan cheese
finely grated
Freshly Ground Black Pepper
1/4 tsp freshly ground black pepper
Extra Virgin Olive Oil
3 tbsp extra virgin olive oil
Directions
10 STEPS
5 min
PREP TIME
20 min
COOK TIME
25 min
TOTAL TIME
1
Preheat the oven to 375°F and move the oven rack to the middle position.
2
Mince the garlic cloves and combine with the extra-virgin olive oil in a large mixing bowl.
3
Chop the rustic bread into 3/4-inch cubes and set aside.
4
In a microwave-safe bowl, heat the unsalted butter in 10-second increments until fully melted, stirring after each increment.
5
Add the melted butter to the garlic-infused olive oil and mix well.
6
Add the kosher salt, freshly ground black pepper, and crushed red pepper flakes to the oil and butter mixture, stirring to combine.
7
Add the bread cubes to the mixture and toss gently until evenly coated.
8
Spread the croutons on a rimmed baking sheet and bake for 15-20 minutes, or until golden brown and crisp, stirring halfway through baking.
9
Remove the croutons from the oven and immediately sprinkle with Parmesan cheese, tossing gently to evenly coat all croutons.
10
Allow the croutons to cool completely before serving or storing in an airtight container for up to 3 weeks.
Health Info
Macros
12g
CARBS
17g
FAT
6g
PROTEIN
Allowed on these diets
VEGETARIAN
Contains these allergens
MILK
WHEAT
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13 min
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Frequently Asked Questions
Can I make croutons from any type of bread?
Is it necessary to dry out bread before making croutons?
Which is better for croutons: baking or frying?
How can I add flavour to my homemade croutons?
Why are my homemade croutons not crispy?
How do I get my croutons to hold the seasoning?
Are store-bought croutons as good as homemade?
How can I prevent my croutons from getting soggy in the soup?
What ratio of oil to bread should I use when making croutons?
Can I use butter instead of oil to make croutons?