Ready in under 30 minutes, these baked homemade sourdough bread croutons with Parmesan, garlic & fresh herbs is an easy, no-waste recipe. Great in salads, soups and as a crunchy snack!
- 200–240 g (6 cups) 1-inch cubed bread
- 30–45 g olive oil (2–3 tbsp.)
- 1/2 tsp. garlic powder
- 8 g (2 heaped tbsp.) chopped fresh dill, plus more to taste
- Ground Parmesan or Pecorino cheese, to taste
- Salt & freshly ground black pepper
Notes & Substitutions
The flavor of fresh dill does not over power in this dish. It’s delicious. Use chopped fresh parsley as a substitute or a combo of both.
- Preheat your oven to 350 F (180 C).
- Evenly arrange the bread cubes on a sheet pan in one single layer. Drizzle with some of the olive oil to coat. Sprinkle with garlic powder, fresh dill, and Parmesan cheese. Season with salt and pepper.
- Toss gently with your hands, adding more olive oil as needed (if it’s too dry), until the bread is nicely coated.
- Bake on the center rack for 20-30 minutes, checking at the 15-minute mark- give it a stir. The croutons are ready when they are crisp and golden brown; total bake time will vary based on size.
- Once completely cool, store in an air tight container for up to 1 week.
TIP: Pulse any leftover croutons in a food processor for homemade breadcrumbs. Store at room temperature or freeze for up to 3-6 months.
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