Parmesan Croutons Recipe

  • Yield:

    12 to 14 large croutons

  • Total Time:

    14 mins

  • Prep Time:

    5 mins

  • Cook Time:

    9 mins


  • 12 to 14 slices day-old baguette bread (1/4-inch thick, diagonally sliced
  • 1/4 cup Mazola® Corn Oil
  • Salt and pepper to taste
  • 3/4 cup shredded Parmesan cheese


  1. Step 1) Brush both sides of each bread slice with oil until well coated. Sprinkle with salt and pepper.
  2. Step 2) Heat a large nonstick skillet over medium heat. Add seasoned bread in a single layer (cook in 2 batches), pressing gently with a spatula to ensure centers contact pan surface. Cook for 2 to 3 minutes per side or until lightly toasted; sprinkle tops lightly with cheese, turn and cook for 2 to 3 minutes or until edges begin to brown.
  3. Step 3) Sprinkle lightly with more cheese, turn and continue cooking for 2 to 3 minutes until crisp and golden all over.
  4. Step 4) Transfer cooked croutons to a plate to cool and repeat cooking method for the second batch. Served immediately on souprs and salads or as a snack. Store in an airtight container for up to 3 days.