| Stale Bread | 1 loaf, 2 cups bread cubes | |
| Extra Virgin Olive Oil | 4 tbsp. | |
| Butter | 2 tbsp., melted | |
| Garlic | 2 cloves, minced | |
| Garlic Powder | 1 teaspoon | |
| Onion Powder | 1 teaspoon | |
| Parsley | 1 tbsp., chopped | |
| Oregano | 1 tbsp., chopped | |
| Basil | 1 tbsp., chopped | |
| Salt & Pepper | 1/2 teaspoon each | |
| Parmesan | 1/2 teaspoon |
As with any good dish, one of the keys to success is picking the right ingredients. Stale bread makes for great croutons. If you can get your hands on a large loaf of Italian or French baguette that’s a few days old, they work best. Just as important is high quality olive oil and fresh herbs.
Preheat oven to 375° F.
Line a sheet pan with aluminum foil / parchment paper, set aside. (Foil helps with browning.)
Cut the bread into large 3/4″ cubes. The cubes should consistent in size for even browning. Place in a large bowl.
Rub minced garlic onto cubes.
Drizzle olive oil and melted butter over bread cubes.
Add in with garlic & onion powder, herbs, salt and black pepper.
Mix with your hands to ensure even seasoning.
Spread bread cubes on the prepared sheet pan, ensuring all pieces have space around them for even toasting.
Sprinkle Parmesan over top.
Bake for 7 minutes, then remove from the oven and toss. Bake for another 7 minutes until all the cubes are cooked evenly and golden brown.
Let cool on the pan.
Store croutons in a mason jar or airtight container.
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