Last Updated June 3rd, 2022 at 08:35 am by Lisa
Turn a leftover baguette into crisp, buttery croutons in minutes using pantry staples. These parmesan-topped bites are perfect with hot soup, chilled salads, on a cheese board, or simply as a snack.
This post also covers using different types of bread with a short shelf life and offers several ideas for incorporating stale loaves into meals so nothing goes to waste.
The method is simple: slice the baguette on the diagonal, let the slices dry so they crisp up, toss with melted butter and seasonings in a bag, bake until golden, flip and top with shaved parmesan, then finish baking until the cheese melts.
If you ever have half a baguette after a dinner party, use it in tonight’s meal — don’t throw it away.
Rich, savory, and addictive: buttery edges with melted parmesan and plenty of crunch.
Why this recipe works
- Coated in melted butter and parmesan for deep, savory flavor.
- Great as a dipper for soup or as a crunchy addition to a cheese board.
- Effortless way to use day-old baguettes and other crusty breads.
- Slicing and tossing the bread in a bag makes this an easy, hands-off recipe.
- Works with sourdough baguette, crusty French baguettes, or similar loaves.
- The crisp, golden edges are irresistible.
- Use part or all of a baguette — nothing goes to waste.
How to make croutons
Pro tip: Slice the baguette and let the slices dry overnight to achieve maximum crispness. If you have a leftover baguette, slice it before it becomes too hard to cut.
- Use a serrated knife and cut the baguette on a diagonal into slices about 1/4″ thick.
- Arrange the slices on a parchment-lined baking sheet.
- Allow the slices to dry overnight or until firm and slightly stale.
Bake the croutons
When the slices are dry, melt the butter. In a large resealable bag, combine the baguette slices, melted butter, grated parmesan, garlic powder, and cracked black pepper. Reserve the shaved parmesan for topping later.
Shake the bag until the slices are evenly coated.
Preheat the oven to 375°F (190°C).
Line a sheet pan with parchment and spread the slices in a single layer with space between each piece.
Bake for about 10 minutes until the slices are slightly golden and crisp. Flip each crouton, sprinkle shaved parmesan over the top, and bake another 5–10 minutes until the cheese melts and the edges turn golden brown.
Storing croutons
Remove the croutons from the oven and let them cool completely. Store in an airtight container or freezer bag. Croutons can be frozen for up to 3 months — warm briefly in the oven to refresh their crunch.
How to use leftover baguettes — FAQ
Stale or day-old bread is incredibly versatile. Below are tasty ways to use leftover baguettes, slices, or breadcrumbs so nothing is wasted.
Croutons – Slice thin, toss with butter, cheese and seasonings, and toast for soups and salads.
Panzanella – Cube the bread for a classic Italian bread-and-tomato salad.
Breakfast strata – Use chunks of baguette in a baked egg-and-cheese casserole to feed a crowd.
French onion soup topper – Add torn pieces, top with melted gruyère and broil until bubbly.
Crostini – Toast slices, rub with garlic, drizzle olive oil and add your favorite toppings.
Thicken soups and stews – Toasted bread can thicken blended soups or stews when stirred in.
Bruschetta – Grill thick slices, rub with garlic, drizzle oil, and top with tomatoes and herbs.
Day-old bread works wonderfully in many dishes:
Bread pudding – Sweet or savory bread-based custard desserts using challah, brioche, or similar loaves.
French toast – Slightly stale brioche, challah, or thick sandwich bread makes excellent French toast.
Stuffing or dressing – Cubed breads add texture and flavor to holiday stuffing; seasoned focaccia is especially good.
Homemade breadcrumbs are handy for meatballs, meatloaf, coating chicken or fish, topping casseroles, or making fruit crisps like apple Brown Betty. Seasoned Italian-style crumbs add extra flavor to many recipes.
Ways to enjoy parmesan croutons
- With a chilled wedge salad
- Dipped into tapenade or other spreads
- As a snack with drinks
- Stacked on a cheese board
- Served with a creamy spread or dip
- Alongside creamy soups or stews
These parmesan-topped croutons pair especially well with rich, creamy soups.
Cheese Soup Recipe (suggested pairing)
An easy, creamy cheese soup is a classic pairing for crunchy croutons.
Leftover baguette recipes
Use a stale baguette in a variety of recipes: add torn bread to a sheet-pan chicken dish, turn bread into seasoned breadcrumbs for meatballs, or toast slices for crostini to serve with cocktails. Stale baguette is a useful ingredient in both savory and sweet dishes.
Sheet Pan Chicken-
Fall Crostini Bar
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Spring Crostini Appetizers
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Baked Turkey Meatballs
If you try this recipe, please leave a rating and comment — we’d love to hear from you. Follow Delicious Table for more recipes and tips.
Croutons – Plus Leftover Baguette Recipes
Serve with hot soup, chilled salad, as a snack, or on a cheese board. These croutons are made in minutes with baguette, butter, seasonings, and parmesan.
Equipment
- Large sheet pan
- Parchment paper
- Serrated knife
Ingredients
- 1 baguette, sliced thin and allowed to dry
- 1/2 cup (1 stick) melted butter
- 1/2 cup grated parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon freshly cracked pepper
- 2–3 oz shaved parmesan for topping
Instructions
- Slice the baguette on a diagonal about 1/4″ thick and place the slices on a parchment-lined baking sheet. Let dry overnight or until firm.
- When dry, preheat the oven to 375°F (190°C). Melt the butter.
- In a large resealable bag, combine the dry slices, melted butter, grated parmesan, garlic powder, and pepper. Reserve the shaved parmesan.
- Shake the bag to coat the slices evenly.
- Arrange the slices in a single layer on a parchment-lined sheet pan, leaving space between them.
- Bake 10 minutes until slightly golden and crisp.
- Flip each crouton, sprinkle shaved parmesan on top, then bake another 5–10 minutes until the cheese melts and edges turn golden.
- Remove from the oven, cool completely, and store in an airtight container. Freeze for up to 3 months if desired.
- Serve with soup, salad, on a cheese board, or as a snack.
Notes
Slice ahead: Slice the baguette and dry the pieces overnight for the best texture.
Bread: Use a fresh or day-old baguette. Slightly stale bread works well for many recipes.
Leftover baguette ideas: Panzanella, strata, French onion soup topper, crostini, and bruschetta are all great ways to use up leftover bread.
Nutrition
Serving: 48 g | Calories: 41 kcal | Carbohydrates: 3 g | Protein: 1 g | Fat: 3 g | Saturated Fat: 2 g | Sodium: 84 mg