Homemade Croutons with Parmesan

Make Homemade Croutons with Parmesan: crisp, buttery croutons for salads and soups in under 30 minutes.

Ingredients

• 12 cups bread cubes (about 12 slices bread, cubed )
• ⅓ cup butter (melted)
• 2 tablespoons parmesan cheese (shredded )
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 tablespoon dried parsley
• ½ teaspoon seasoned salt

Instructions

Step 1: Preheat the oven

Preheat the oven to 350°F so it's ready when your cubes are dressed and waiting. This little pause lets you focus on making tidy, evenly sized cubes that will crisp evenly — a small step that makes a big difference in the final crunch.

Step 2: Cube the bread

Cut about 12 slices of bread into roughly 3/4-inch cubes and gather them in a large bowl. Aim for uniform pieces so each cube browns at the same rate; some will have exposed crumb and some will show crust, which creates a pleasing variety of textures when baked.

Step 3: Coat with melted butter

Pour 1/3 cup melted butter evenly over the cubed bread and toss thoroughly with your hands (or a spoon) until every face is lightly glazed. Work gently but thoroughly so the butter clings into nooks and crumb pockets — you want a subtle sheen on each cube that will promote deep golden browning in the oven.

Step 4: Season and mix with cheese

Sprinkle 2 teaspoons garlic powder, 2 teaspoons onion powder, 1 tablespoon dried parsley, 1/2 teaspoon seasoned salt and 2 tablespoons shredded Parmesan over the buttered cubes, then toss again until the seasonings and cheese adhere. The cheese should dust and stick to the buttered surfaces and the herbs should nestle into the cracks.

Step 5: Bake until crisp and golden

Spread the seasoned cubes in a single layer on a sheet and bake about 10 minutes, stir gently to turn the cubes, then bake another 2–6 minutes until the croutons are crisp and lightly golden at the edges. Watch for a warm, even bronze color and a faint sheen where butter and Parmesan have toasted together.

Step 6: Serve warm

Transfer the finished croutons to a bowl or scatter them over a salad or steaming soup. Let them cool a minute to firm up their crunch; you’ll notice the contrast between slightly darker, crisp edges and the pale, airy interiors of any cracked pieces.

Notes

• Use day-old bread for best texture and less moisture.
• Measure the butter to avoid soggy croutons; toss gently.
• Re-crisp in a 300°F oven for 5 to 8 minutes if they lose crunch.