Cracked Black Pepper & Parmesan Croutons (Perfect for Soups & Salads)

• 3 cups packed (about 260 g) day-old sourdough bread best, cut into 1-inch cubes
• 3 Tbsp olive oil
• 1/2 cup grated parmesan
• 1/4 tsp garlic powder
• 1 tsp cracked black pepper
• 1/4 tsp  salt (adjust to taste)

1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. 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.
3. Spread bread cubes on the prepared baking sheet in a single layer.
4. Bake 12–15 minutes, tossing halfway through, until golden brown and crisp.
5. Cool slightly before serving — they will crisp more as they cool.

Storage: Store cooled croutons in an airtight container at room temperature for up to 3 days. Re-crisp in the oven if needed.

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