Ingredients:

  • 1 standard loaf of sourdough, French Baguette, or Challah (slightly stale is ideal)
  • 4 tablespoons unsalted butter, melted, OR 60ml good quality olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil or thyme
  • 3/4 teaspoon fine sea salt or kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup grated Parmesan cheese (optional)

Instructions:

  1. Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper if desired.
  2. Cut the loaf into uniform 3/4-inch to 1-inch cubes. Consistency is key for even cooking.
  3. In a small bowl, whisk together the melted butter (or oil), garlic powder, oregano, basil/thyme, salt, and pepper.
  4. Place bread cubes in a large mixing bowl. Pour the seasoned fat mixture over the bread. Gently toss until every cube is lightly and evenly coated.
  5. Spread the coated bread cubes in a single layer on the prepared baking sheet, ensuring they do not overlap.
  6. Bake for 8 minutes. Remove the tray, give the croutons a good toss/stir, and return them to the oven.
  7. Bake for another 5–10 minutes, checking frequently. They are done when they are deep golden brown and feel completely dry and hard to the touch.
  8. Immediately remove from the oven. If using Parmesan, sprinkle it over the hot croutons and toss gently. Let them cool completely on the tray to achieve maximum crunch.
  9. Transfer cooled croutons to an airtight container for storage.