Yield: ~3 cups
Prep Time: 10 minutes
Bake Time: 8–12 minutes

These herb and Parmesan croutons are crisp, golden, and deeply savory without crossing into bitter territory. Designed specifically for dry Italian bread.

Ingredients

• 5.2 oz Italian loaf, cut into 1-inch chunks
• 2½ tablespoons olive oil
• 1½ teaspoons Bragg 24 Herbs & Spices
• ¼ teaspoon fine sea salt
• ¼ cup freshly grated Parmesan

Instructions

1. Preheat oven to 325°F.
2. Shake bread cubes in a colander to remove loose crumbs.
3. Toss bread with olive oil until evenly coated.
4. Add Bragg seasoning and salt. Toss again.
5. Spread in a single layer on a baking sheet with space between pieces.
6. Bake for 6–8 minutes, then flip.
7. Sprinkle Parmesan over the cubes and return to oven for 2–4 more minutes, watching closely.
8. Remove when lightly golden. They will continue to crisp as they cool.

Critical Notes

• Dry bread browns quickly. Err on the lighter side.
• Parmesan should be added during the final minutes to prevent burning.
• If your oven runs hot, reduce to 300°F.
• Pull them before they look fully done. They firm up while cooling.