as seen as a garnish to asparagus-leek soup in our March Skillets Show 2013. These can be used for many different applications, even as a crunchy snack.


  • 4-6 tablespoons butter, unsalted

  • 4-6 cups crust free cubed day-old crusty bread, cut about 1/2 inch cubes
  • Salt as needed, but not if using parmesan cheese
  • Pepper as desired
  • 1 tablespoon finely chopped parsley, optional
  • 4 tablespoons grated Parmesan cheese, optional


Preheat oven to 350ºF. Melt the butter in large skillet over moderate heat and cook until it starts to foam. Add the bread cubes and toss well to coat with the butter. Immediately sprinkle with  seasonings(*) and parsley, if using.  Toss with parmesan cheese while still in pan, if using. Let cheese melt onto cubes. Transfer croutons to a baking sheet.

Bake, single layer on cookie sheet in oven about 15-20 minutes. Serve immediately or cool and store in air tight container.

*Chef’s note:
When using parmesan cheese cut back on the salt. Add cheese to cubes first; then add salt a little at a time after you have added the parmesan cheese until  salt is well balanced with the parmesan cheese.


printable page