When it comes to elevating soups and salads, nothing beats homemade croutons. These Cracked Black Pepper & Parmesan Croutons are crunchy, cheesy, and packed with flavor from freshly cracked black pepper and nutty parmesan. Made with day-old sourdough bread, they’re rustic and hearty, with just the right balance of crisp edges and tender centers.
Homemade croutons that take just 15 minutes, but they make such a big difference as store-bought versions often lack texture or go stale quickly, while these come out of the oven fresh, fragrant, and irresistible. The parmesan adds a salty, nutty bite, while the cracked pepper gives each crouton a warm, zesty kick. They’re so good, my daughter and I will snack on them straight from the pan. l especially enjoy serving these croutons best with brown butter cauliflower soup - the golden richness of the brown butter combined with the savory crunch of parmesan croutons creates a restaurant-worthy pairing right at home.
Cut your day-old sourdough bread into 1-inch cubes. Day-old bread works best because it’s slightly drier and crisps up beautifully in the oven.
In a large mixing bowl, toss the bread cubes with olive oil, parmesan, garlic powder, cracked black pepper, and saltuntil evenly coated.
Spread the seasoned bread cubes evenly on a parchment-lined baking sheet. Bake at 375°F (190°C) for 12–15 minutes, flipping halfway through, until golden brown and crispy.
Let the croutons cool for 5 minutes—they’ll crisp up even more as they rest. Serve immediately or store for later.
Q: Can I use fresh bread instead of day-old bread?
A: Day-old bread is best because it’s drier, but you can lightly toast fresh bread cubes in the oven for 5 minutes before seasoning if that’s what you have.
Q: How do I keep homemade croutons crispy?
A: Store them in an airtight container at room temperature. If they lose their crunch, just pop them back into a 350°F oven for 3–5 minutes.
Q: Can I make these croutons gluten-free?
A: Absolutely—just substitute gluten-free bread.
Q: Can I use pre-grated parmesan?
A: Freshly grated parmesan melts and clings better, but pre-grated will still work in a pinch.
Q: Can I freeze homemade croutons?
A: Yes, freeze them in a zip-top bag for up to 1 month. Reheat in the oven until crispy.
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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