These crunchy, savory croutons might become your favorite part of Caesar salad!
In Shakespeare’s play Julius Caesar, Mark Antony begins his eulogy by saying, “I come to bury Caesar, not to praise him.” Well, I come to you today to say that I love to bury my Caesar salad under a mound of these super tasty, wonderfully crunchy Caesar croutons, and I cannot stop praising them!
Caesar croutons are, in my opinion, what make a Caesar salad so amazing. Sure, there’s the crunchy lettuce, the rich, tangy dressing, and the shaved Parmesan cheese, but for me, it’s these crispy yet still chewy, savory, herby, cheesy croutons that make this iconic salad so sublime.
Once you’ve made Caesar croutons, I doubt you will ever purchase the store-bought variety again. First, they are so easy to prepare and take so little time; in fact, you can be preparing the salad while the croutons are in the oven baking. Next, the flavor that results from the combination of dried parsley, oregano, and thyme mixed with extra-virgin olive oil, garlic powder, salt, pepper, and salty, nutty Parmesan cheese is perfectly savory and delicious, transforming that day-old bread into something spectacular. Finally, although you’ll need to cool the croutons before putting them on the salad, popping a few of them into your mouth while they’re still warm is one of life’s greatest pleasures (and you can’t do that with store-bought!).
Tips for perfect Caesar croutons
You can use any kind of white bread (or wheat or rye, if you prefer) to make Caesar croutons. We recommend day-old bread, but even bread that’s beyond day-old and is going or has gone stale is perfectly fine. The most important thing about the bread is that it is very dry because the drier the bread, the quicker it will brown. Be sure to cut your bread cubes uniformly so they will all bake evenly. Use your hands to mix the cubes with the oil, herbs, seasonings, and cheese so that each one is completely coated. And while our baking time is the best range, be sure to check the croutons often: all ovens are not the same when it comes to cooking times, so you want to make sure that you pull these delectable morsels out as soon as they become crispy and golden brown.
How do I store leftovers?
Completely cooled Caesar croutons can be stored in an airtight container or plastic storage bag at room temperature for up to 1 week or in the freezer for 2-3 months.
Serving suggestions
Every time I make French Boule Bread, Sourdough Bread, or Ciabatta Bread, I save some to dry out and use to make Caesar croutons. But, really, any kind of bread used in this recipe will be delicious: you do you! And once you have the croutons, of course, you’ll want to use them in a classic Caesar Salad, or perhaps in a more elaborate dish, like this Grilled Romaine Salad topped with slices of Juicy Baked Chicken Breast. Or maybe you just want to snack on them dipped in Caesar Dressing? Keep in mind that Caesar croutons are very versatile: not only are they great on any kind of salad, but they bring incredible flavor and texture to creamy soups, such as Carrot And Ginger Soup or Broccoli-Cheddar Soup. And speaking of flavor, I love to turn Caesar croutons into breadcrumbs and use them when I make Turkey Meatballs or want to add a savory crispy coating to this Easy Baked Cod Recipe.
Caesar Croutons
Ingredients
- 5 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons grated Parmesan cheese
- 1 teaspoon dried parsley
- 3/4 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon kosher salt
- 1 pinch freshly ground black pepper
- 1/4 teaspoon dried thyme
- 4 1/4 cups day-old white bread cubed
Instructions
- Preheat your oven to 375°F. In a large bowl, combine the olive oil, Parmesan cheese, dried parsley, garlic powder, dried oregano, kosher salt, black pepper, and dried thyme. Add the bread cubes and toss well to coat evenly.
- Spread the coated bread cubes in a single layer on a baking sheet. Bake for about 9-12 minutes, stirring once midway, until they turn golden and crisp. Remove from the oven and let cool completely before using.
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