Parmesan Croutons
These croutons are the perfect topping for a salad or bowl of soup, and they are a snap to make and bake with sliced bread, garlic, and Parmesan cheese.
These seasoned Parmesan croutons are perfect for topping a Caesar salad or a creamy soup. The croutons are super easy to make with plain white bread, garlic, butter, and Parmesan cheese. Add chopped fresh parsley or use a combination of herbs, depending on how you’ll be using them.
Dried Italian seasoning or a French blend would be nice in these croutons as well. Or poultry seasoning would add excellent flavor if you’re using the croutons to top a chicken or turkey soup. I used butter, but a combination of butter and olive oil or all olive oil would be excellent as well.
What You’ll Like About This Dish
Easy to make. Just toss, bake, and cool—minimal effort for great results.
Delicious flavor. Butter, garlic, and Parmesan give the croutons amazing savory depth.
Versatile. Perfect for salads, soups, casseroles, and snacking.
Great texture. Slow baking dries the croutons evenly for a lasting crunch.
Ingredient Notes
- Bread – White bread works beautifully, but French, Italian, or sourdough are great too.
- Butter – Gives the croutons rich flavor and helps them crisp evenly.
- Parsley – Adds fresh herbal flavor; dried parsley can be substituted.
- Garlic – Minced finely so it distributes well.
- Parmesan – Grated cheese adds salty, nutty richness.
- Salt – Just enough to balance the flavors.
Steps to Make Parmesan Croutons
- Preheat the oven and prepare a lined baking sheet.
- Melt the butter with the parsley and garlic, then stir in the Parmesan.
- Toss the bread cubes in the butter mixture until well coated.
- Spread the coated cubes on the baking sheet.
- Bake until crisp and lightly browned.
- Let cool completely before storing.
Tips
- Use day-old bread for easier cutting and better texture.
- Cut the cubes evenly so they bake at the same rate.
- Cool fully before storing to prevent softness.
- Try adding black pepper, Italian seasoning, or smoked paprika for variations.
Recipe Variations
- Use sourdough. Adds extra tang and chewiness.
- Add herbs. Mix in dried basil, oregano, or thyme.
- Make them extra cheesy. Add more Parmesan before baking.
- Try olive oil. Swap some or all of the butter for a different flavor profile.
Serving Suggestions
- Top Caesar salad or any leafy green salad.
- Add to tomato soup, potato soup, or chowders.
- Sprinkle over roasted vegetables or casseroles.
- Serve as a crunchy topping for creamy pasta dishes.
How to Store
Store: Keep cooled croutons in an airtight container or zip-top bag at room temperature for up to 1 week. They stay crisp because they are fully dried during baking.
Freeze: Not recommended. Freezing introduces moisture, which softens the croutons and reduces their crunch.
Parmesan Croutons
Ingredients
- 1/2 cup butter
- 1/4 cup parsley, minced
- 1 clove garlic, crushed and finely minced
- 1/4 cup grated Parmesan cheese
- 12 slices white bread, cut into small cubes
- 1/4 teaspoon salt, or to taste (I use fine sea salt)
Instructions
- Preheat the oven to 300 F.
- Line a baking sheet with foil and lightly brush with oil or spray with nonstick cooking spray.
- Melt the butter in a skillet or saucepan over medium heat; stir in the parsley and garlic. Remove from heat and add the Parmesan cheese.
- Toss the bread cubes in the butter mixture until the cubes are well coated. Arrange the bread cubes on the prepared baking sheet, sprinkle lightly with salt, and bake for about 25 to 30 minutes, or until browned.
- Store in a tightly covered container or food storage bag.
- Serve the croutons over salads or soups.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
