Name: Cracked Black Pepper & Parmesan Croutons
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 8 servings
Cuisine: American
Ingredients: 3 cups day-old sourdough bread; 3 tablespoons olive oil; 0.5 cup parmesan; 0.25 tsp garlic powder; 1 tsp black pepper; 0.25 tsp salt

Cracked Black Pepper & Parmesan Croutons

Cracked Black Pepper & Parmesan Croutons cover

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Cracked Black Pepper & Parmesan Croutons

Browndis

Ingredients

Warning0 allergens identified

Instructions

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Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.

Place bread cubes in a large mixing bowl. Toss with the olive oil, garlic powder, grated parmesan, salt and cracked black pepper and toss until evenly coated.

Spread bread cubes on the prepared baking sheet in a single layer.

Bake 12–15 minutes, tossing halfway through, until golden brown and crisp.

Cool slightly before serving — they will crisp more as they cool.

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Tips & Tricks (5)

Day-Old Bread is Essential 🍞
Use truly day-old sourdough that's slightly stale, as fresh bread will become soggy rather than crispy; the lower moisture content allows better oil absorption and crunch.
Crack Pepper Yourself ⚫
Coarsely crack whole black peppercorns with a mortar and pestle just before tossing with bread, releasing essential oils for maximum flavor and visible texture on each crouton.
Toast at High Heat Briefly 🔥
Bake at 425°F for exactly 10-12 minutes, stirring halfway through, to achieve golden exteriors with crispy edges while keeping interiors slightly chewy for ideal texture contrast.
Add Parmesan After Baking ✨
Toss the hot croutons with grated Parmigiano-Reggiano immediately after removing from the oven so the residual heat helps the cheese adhere and slightly melt into crevices.
Oil-to-Bread Ratio Matters 🫒
Use exactly 3 tablespoons of quality olive oil per 4 cups of cubed bread to avoid greasy croutons; toss thoroughly to coat evenly before seasoning.