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Parmesan Croutons Cooking in a Black Cast Iron Skillet on the Stove

Homemade Parmesan Croutons

Skillet-toasted croutons from leftover bread with olive oil, Parmesan and Italian seasoning. Crispy, deep golden and ready in about 15 minutes; they vanish off any salad.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Salad
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 6 slices bread wheat, white or sourdough; day-old is fine
  • 3-4 Tbsp olive oil added gradually
  • 1 tsp kosher salt or to taste
  • 1 tsp black pepper or to taste
  • 1/4 cup grated Parmesan cheese plus more to taste
  • 3 tsp Italian seasoning

Method
 

  1. Cut the bread into strips, then into cubes, and put them in a large bowl.
  2. Heat a cast iron or large skillet over medium-high. Add 1 tablespoon olive oil and the bread cubes; toss, then drizzle with another tablespoon so every cube is coated.
  3. Sprinkle with salt and pepper and cook 2-3 minutes, tossing. Add the Parmesan and Italian seasoning and keep tossing.
  4. Turn the heat down a little as the cubes dry out, adding a bit more oil (and Parmesan if you like) as needed. Cook about 10 minutes total, tasting as you go.
  5. When crunchy and deep golden brown, remove from the heat; they crisp further as they cool.

Notes

Cast iron gives the crispiest croutons. Store cooled croutons in an airtight container for a few days.