Back to Recipe

Sarasota's Italian Parmesan Croutons

Here's how you make Sarasota's Italian Parmesan Croutons
Pause Continue Reading
  • Servings: 16
  • Prep: 5m
  • Cook: 20-30m
  • The following recipe serves 16 people.

Ingredients

The ingredients are:
  • 7 to 7 1/2 cups bread, cubed (1 loaf Italian or french bread, cubed you can really use your favorite leftover bread; or mix a few)
  • 1/4 cup Parmesan cheese, grated (not shredded please grate your own)
  • 2 small garlic cloves, peeled and lightly smashed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • Pinch red pepper flakes (very light pinch)
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 1/2 cup oil (olive oil)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Bread ... Cut your bread in 'crouton' size cubes. Some like larger - small smaller; so, it is up to you to decide how you like it cut. Remember, there is no right or wrong here. Add to a large bowl. And, don't be afraid to use a mix of breads: Italian, sourdough, rye, pumpernickel, french, etc. It is all personal taste.

  • Step 2: Seasoning ... In a small saute pan; add the oil, garlic, oregano, basil, thyme, red pepper flakes, salt, pepper and bring to low heat; simmer 5 minutes to infuse all the flavors. Remember, the garlic is peeled, but not cut; just 'smashed,' this way, it can easily be removed. Take off the heat and remove the garlic.

  • Step 3: Croutons ... Add the warm infused oil into the bowl with the bread cubes, and toss to coat. Then add in the parmesan cheese, making sure that everything is mixed well.

  • Step 4: Bake ... Line a baking sheet with parchment paper or foil and preheat the oven to 350 degrees. Add the seasoned bread cubes to the sheet pan, (spread out so they are not on top of one another), and bake on the middle shelf for 10-12 minutes. Stir the croutons; and flip some of them over and cook another 10-12 minutes until crispy and golden brown. Remember, the size of the croutons will determine the cooking time. This is based on 3/4" cubes.

  • Step 5: Finish ... Once the croutons are done; remove from the oven and transfer to a plate to cool. After cooled, they can be stored in an air tight container for a week or longer; but, they all freeze very well. ENJOY!

  • Step 6:

  • Step 7: Tips: I make pumpernickel crouton with dill; also cuban bread with mint and cilantro. I sometimes add paprika, onion powder; so have fun and experiment with different breads and flavors. A raspberry bread made into a crouton is excellent over a green salad topped with fresh berries.


We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.