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–+ servings

Parmesan Ranch Croutons

Author Amber Brady
Yields 40 (2 Tbsp) servings

Ingredients

  • 5 cups cubed stale bread, (I used homemade ciabatta)
  • 4 Tbsp butter, melted
  • 3 Tbsp dry ranch mix, (1 packet)
  • 2 Tbsp grated parmesan cheese

Instructions

  • Make sure your bread is cut into 1-inch cubes & place them in a lunch paper sack or gallon size plastic bag.
  • Pour melted butter over bread. Sprinkle with dry ranch mix & parmesan cheese. Close/seal bag & shake it all up to evenly coat the croutons.
  • Spread croutons on a seasoned baking sheet. Bake at 350˚F for 15 minutes, flipping/stirring halfway through until browned & crispy. Make sure to keep them kind of close together because the ones on the edges cook the fastest.
  • Allow to cool before using. Store in an airtight container for up to 1 month.

Notes

  • YIELD: 5 cups croutons