Cheese Croutons
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I started making Cheese Croutons to top my soups and salads, and now they barely make it to the bowl. Each piece bakes up golden and perfectly crunchy with olive oil, sea salt, cracked black pepper, and shredded Parmesan melted right onto every cube. Savory, a little nutty, and those irresistible crispy cheese edges make them almost impossible to stop snacking on.
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I make these whenever I have day-old bread sitting around, and they work on everything from green salads to tomato soup to creamy pasta. They’re also perfect for potlucks and holiday spreads since they travel well and keep in a sealed container at room temperature for 5 to 7 days. They also freeze for up to 2 months and crisp right back up in the oven, so you can always make a batch ahead.
How to Make Cheese Croutons with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You only need a handful of pantry staples and about 30 minutes to make the best croutons that aren’t like any other from the store.
Prep Your Oven and Pan
Start by preheating your oven to 350°F/175°C. Line a rimmed baking sheet with parchment paper so the croutons don’t stick and cleanup stays easy.
Toss Bread Cubes in Oil
For this recipe, the best bread to use is a day-old or slightly stale bread. Fresh bread is just way too moist and won’t crisp up properly. I use white bread cut into cubes, but you could also use any sliced bread, crusty bread, or even sourdough, as long as they’re not freshly made.
Arrange the bread cubes in a single layer on the parchment-lined baking sheet. Drizzle with olive oil and toss everything together so each cube is evenly coated. An oil dispenser makes this step easier and gives you better control over how much you’re using.
You can also toss them in a large bowl instead of directly on the baking sheet for a more even coating. If you don’t have olive oil on hand, melted butter works, too. I’d use unsalted instead of salted butter for better control of the salty flavors if that were the case.
Season and Add the Cheese
Season the coated bread cubes generously with sea salt and black pepper, then sprinkle the shredded vegetarian Parmesan evenly over the top. I like to shred my own cheese with a box grater because pre-shredded versions aren’t as melty.
If you need a savory boost, you could mix in a pinch of garlic powder, OR paprika, cayenne, or chili powder, if you want a subtle heat. You may also add vegetarian sharp cheddar or shredded Gruyère cheese along with Parmesan for a tangy or slightly sweet, nutty flavor, respectively.
Bake Until Golden and Crisp
Place the baking sheet in the preheated oven and bake for 20 to 25 minutes, turning halfway through so the croutons cook evenly, until they’re all golden brown, hardened, and crispy.
Keep an eye on them toward the end since oven temperatures can vary, which means you might need to adjust cook time. A reliable oven thermometer helps you know your oven is actually running at the right temperature, which makes a real difference with recipes like this.
Serve or Store
Remove from the oven and serve immediately if you’re using them right away, and enjoy!
If you’re saving them for later or bringing them to potlucks, holiday gatherings, or dinner parties, let them cool completely on the baking sheet, then transfer to an airtight container or a zip-top bag to keep them crisp.
They hold their crunch quite well once fully cooled, so room temp is not really a concern here, and no steam builds up inside the container that softens them. At the venue, pop them into a bowl right before serving, and they’ll taste just as good as fresh out of the oven.
Ingredients
- 4 cups bread cubes use day old or slightly stale white bread cut into cubes
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- ¼ cup shredded vegetarian Parmesan cheese or finely grated
Instructions
- Preheat your oven to 350°F/175°C
- Next, line a baking sheet with parchment paper and place the bread cubes in a single layer onto the parchment paper. Then, drizzle olive oil over and toss the bread cubes so they are evenly coated. Add a generous amount of sea salt and black pepper and then sprinkle the vegetarian Parmesan cheese over the bread cubes4 cups bread cubes, 2 tablespoons olive oil, ½ teaspoon sea salt, ½ teaspoon ground black pepper, ¼ cup shredded vegetarian Parmesan cheese
- Place in the preheated oven and bake until they are golden brown and hardened approximately 20 – 25 minutes, turning halfway through. Remove from the oven and either serve immediately or, if you are using them at a later date, let them cool completely and store them in an airtight container. Enjoy your delicious vegetarian Parmesan croutons!
Notes
Nutrition
How to Store Leftovers
Store any leftovers in an airtight container at room temperature for 5 to 7 days. Keeping them at room temp rather than in the fridge actually helps them hold their crunch better, since fridge humidity can make them go soft.
If you want to keep them longer, flash-freeze them on a freezer-safe sheet pan for about an hour before freezing them in a freezer bag or freezer-safe container for up to 2 months. Once you’re ready to use them, thaw them first or reheat them straight from frozen.
To serve them warm again, pop them in the oven or air fryer to crisp them back up. You can also heat them up in a toaster oven for a nice, toasted texture, or in a skillet over medium heat until they’re warmed through.
What to Serve With Cheese Croutons
Honestly, these make almost everything they touch taste better. They’re classic toppings for a Caesar salad, a simple garden salad, or creamy tomato soup, with a grilled cheese sandwich or your favorite bread on the side.
They’re also great served alongside a big pasta dinner, scattered over a bowl of roasted butternut squash soup, or even served as a delicious snack on their own with a side of marinara for dipping. They soak up the broth really exceptionally!
Try them on a French onion-style soup or a roasted red pepper soup for a heartier feel. If you’re putting together a soup and salad spread for a gathering, a big bowl on the table lets everyone help themselves.
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