Homemade Parmesan Croutons
Yield: ~4 cups
These flavor-packed bites offer a practical way to make use of leftover bread, from baguettes to sturdy sandwich bread, with an excellent gluten-free option. The recipe can easily be doubled or cut in half. When doubling, just make sure the croutons are spread in a single layer on the baking sheet, using a second sheet if needed.


  • 8 ounces sturdy bread like French, sourdough, or GF white bread (4 lightly rounded cups once cubed)
  • ½ teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon kosher salt
  • 1 pinch (1/16 teaspoon) cayenne pepper
  • ¼ cup (56ml) olive oil
  • ¼ cup (20g) finely grated Parmesan cheese


  1. Preheat the oven to 300℉. Line a baking sheet with parchment paper; set aside.
  2. Slice the bread into ½- to ¾-inch cubes (I use the crust, too) and place in a mixing bowl.
  3. In a small bowl, stir together the Italian seasoning, garlic powder, paprika, black pepper, salt, and cayenne pepper.
  4. Drizzle the olive oil over the bread cubes, and toss to evenly coat. Sprinkle with the Parmesan cheese and the spice mixture, and gently toss again to coat. Place the bread cubes in a single layer on the prepared baking sheet.
  5. Bake for 15 minutes. Toss the croutons and bake 15 minutes more. At this point, the croutons will likely be golden and thoroughly crisp. If the croutons are not thoroughly dried out, you may stir and bake for another 5 to 10 minutes. Or turn off the oven and allow the bread to finish crisping in the residual heat of the oven.
  6. Once cooled, store the croutons in an airtight container. Serve over soup, salads, casseroles-or enjoy as a crunchy snack! The croutons will maintain freshness for at least a week.

More recipes at FountainAvenueKitchen.com