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Parmesan Croutons
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Parmesan Croutons
Recipe Amount:
6 Cup
Serving Size:
1 Cup
Sodium per Serving (mg):
154
It was purely accidental that I discovered that croutons could last a very long time if baked in the right way. After croutons are done baking (light brown), turn off the heat and leave the croutons in the oven for another 20 minutes. Croutons need to be crispy all the way through, so they maintain shelf life. If they are still chewy on the inside, put them back in the oven for another 4-5 minutes.
Ingredients
- 8 Cup French Bread, Homemade - Crusts removed, cut into 3/4 inch Cubes
- 1/4 Cup Olive Oil
- 12 Garlic Clove - Minced
- 1/2 Cup Parmesan Cheese - Grated
- Black Pepper - To taste
Preparation
Step 1:
Preheat oven to 350 deg F. Combine olive oil and garlic in a large bowl. Add the bread and toss to coat. Sprinkle with parmesan cheese and toss again.
Step 2:
Spread on 2 sheet pans and bake for 30 minutes, rotating pans halfway through. Croutons should be a golden brown. Turn oven off and let the croutons sit in the oven for another 20 minutes. Remove and let croutons cool completely.
Step 3:
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Step 5:
Step 6:
Links to Any Ingredients Used
Variations
Additional Notes
Have Extra? Use it in These Recipes
Estimated Nutritional Information:
Serving Size:
1 Cup
Calories (kCal):
327
Fat (g):
12
Cholesterol (mg):
7
Sugar (g):
0
Protein (g):
10
Fiber (g):
0
Sodium (mg):
154
Potassium (mg):
114