Parmesan Croutons


Confession: We waste a lot of bread. It's become a bit of habit to pick up a loaf of Italian or French bread at the grocery store if we're having any type of soup, stew or pasta. We rarely use the whole loaf before it expires.

Recently we had multiple meals planned in a week where we'd need bread and we ended up buying two loaves. I only used half of the first one and put it back into the pantry. Have I mentioned before how tall I am? If not, I'm barely 5'2 which means most things in the kitchen are above my head, including the shelf in the pantry we use for bread and cereals. I tossed the remaining 1/2 loaf up there and a few days later, grabbed the new loaf and opened it before I saw the already opened one.

I just happened to notice that we were out of croutons and I was planning on salads for lunches the following week. I had finally found a use for the leftover bread!

Parmesan Croutons
Source: A Cookaholic Wife Creation
Yield: ~3 cups croutons
Printer Friendly

    • 3/4 loaf Italian or French bread
    • 1 stick unsalted butter, melted
    • 2 tbs. grated Parmesan cheese
    • 1 tbs. garlic powder
    • 1 tbs. Italian seasoning
    • 1/2 tsp. salt
    • 1/4 tsp. pepper

1. Preheat the oven to 325. Line a baking sheet with aluminum foil and spray lightly with non-stick cooking spray.
2. Cut the bread into 1 inch cubes.
3. In a large bowl, combine the melted butter, garlic powder, Italian seasoning, salt and pepper. Add the bread cubes to the bowl and toss to coat.
4. Spread out the cubes into a single layer onto the baking sheet. Sprinkle liberally with the Parmesan cheese.
5. Bake for 15-20 minutes or until the bread crumbs are golden brown. Transfer to a wire rack and let cool.
Freeze any unused croutons after 2 days.  

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