Grilled Cheese Croutons
Crispy, buttery bread cubes coated in savory Parmesan and garlic, toasted to golden perfection. These addictive little croutons bring the crunch and flavor of a grilled cheese sandwich to your soups and salads, and they are ready in just 20 minutes.
For 4 servings
- prep
Preheat the oven and prep the pan.
Preheat the oven to 375°F. Line a large baking sheet with parchment paper.
- prep
Cube the bread.
Stack the sourdough slices and cut them into 1-inch cubes using a sharp knife. Discard any very small crumbs.
TIPDay-old or slightly stale bread works best; it holds its shape better and absorbs the butter without getting mushy. - mix
Combine the butter and seasonings.
In a large mixing bowl, pour in the melted butter, minced garlic, dried oregano, salt, and black pepper. Whisk well to combine.
- mix
Toss the bread with the butter mixture.
Add the bread cubes to the bowl. Toss gently with a spatula or your hands until every cube is well coated with the garlic butter.
- mix
Coat with the Parmesan cheese.
Sprinkle the finely grated Parmesan cheese over the buttered bread cubes. Toss again until the cheese is evenly distributed and clings to the bread.
- bake · ~12 min
Arrange on the baking sheet and bake.
Spread the bread cubes in a single, even layer on the prepared baking sheet, making sure they don't touch. Bake for 10 to 12 minutes, tossing halfway through, until deeply golden, crisp, and the cheese is melted and bubbly.
TIPKeep a close eye on them in the last 2 minutes; the cheese can go from perfectly golden to burnt very quickly. - rest
Cool and crisp.
Remove the baking sheet from the oven and let the croutons cool completely on the pan. They will continue to crisp up as they cool.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use day-old sourdough so the cubes hold their shape and don't turn soggy when tossed with butter.
- 2Toss the bread cubes gently with your hands to avoid crushing them while ensuring even coating.
- 3Spread cubes in a single layer with space between them; overcrowding traps steam and prevents crisping.
- 4Flip the croutons halfway through baking for even golden color on all sides.
- 5Watch closely during the last 2 minutes of baking — Parmesan can burn quickly due to its low moisture content.
- 6Let croutons cool completely on the sheet; they firm up and become extra crunchy as they cool.
Adapt it for your goals.
Gluten-free
Swap sourdough for a sturdy gluten-free bread (like a seeded loaf) and proceed as written. This allows those with celiac or gluten sensitivity to enjoy crunchy croutons.
herbaceousHerbaceous
Replace dried oregano with 1 teaspoon of dried rosemary or thyme, or 2 teaspoons of fresh chopped herbs for a more aromatic, garden-fresh flavor profile.
spicySpicy
Add ¼ teaspoon of red pepper flakes to the melted butter for a subtle heat that cuts through the richness of the cheese and works beautifully in tomato soup.
veganVegan
Use a plant-based butter and ¼ cup of nutritional yeast instead of Parmesan. The yeast provides a cheesy, umami flavor while keeping the croutons fully vegan.
Why this is on our healthy list.
Rich in Calcium from Parmesan
Parmesan cheese is a concentrated source of calcium, which supports strong bones and teeth. A small serving of these croutons adds a noticeable boost to your daily intake.
Sourdough is Easier to Digest
The natural fermentation process in sourdough breaks down some of the gluten and phytic acid, making the bread easier on the digestive system than standard white bread.
Lower Sodium Control
Because the recipe calls for only a pinch of added salt (beyond Parmesan's natural saltiness), you can easily adjust sodium levels to suit dietary needs.
Frequently asked questions
Yes, but fresh bread is more tender and may soak up the butter unevenly. To compensate, cut the cubes slightly larger (1¼ inch) and reduce the butter to 2 tablespoons to prevent sogginess.
