105 minutes
Transform your day-old baguette into savory, crunchy croutons that will elevate any salad or soup.
Day-old Baguette, cubed
each
Flat Leaf Parsley, stemmed and finely chopped
bunch
cups
Parmigiano Reggiano Cheese, grated
cups
to taste
to taste
1. Combine Ingredients
Begin by slicing your day-old baguette into cubes. In a large bowl, combine the cubed bread with the finely chopped parsley, olive oil, and grated Parmigiano-Reggiano cheese. Season with salt and ground black pepper to taste, ensuring each piece of bread is well-coated with the mixture.
2. Resting Period
Let the bread mixture sit for an hour to allow the flavors to meld together. Meanwhile, preheat your oven to 325ºF (163ºC) so it's ready for baking after the resting period.
3. Bake the Croutons
After the flavors have mingled, transfer the bread cubes to a baking dish. Bake in the preheated oven for 20 minutes, then turn them with a spatula or tongs. Continue baking for another 10 to 15 minutes, or until golden-brown and crunchy.
4. Cool and Store
Once baked to perfection, allow the croutons to cool. Store any leftovers in an airtight container where they will stay fresh and crunchy for a few days.
Choose a day-old, hearty bread like sourdough, ciabatta, or a rustic country bread for better texture and flavor absorption.
Use bold seasonings such as cayenne, smoked paprika, or Parmesan, and ensure spices are finely ground for better adherence.
Aim for ¾ to 1-inch cubes to ensure uniform cooking and the perfect balance of crunch and chew.
Bake low and slow at around 300°F (150°C), rotating and tossing every 10 minutes for even browning without burning.
Consider a dual-cooking approach by starting with oven roasting, then finishing with a flash-fry in infused oil or butter for extra richness.
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