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Ingredients
- 1/4 cup unsalted butter, Bagna Cauda Butter
- 6 cups crust-free cubed day-old bread (1/2-inch cubes)
- 6 tablespoons finely grated parmesan cheese
Method
- Preheat the oven to 350°F.
- Melt the butter in a large skillet over moderate heat and cook until it foams. Add the bread cubes and toss to coat with the butter. Transfer the bread to a baking sheet. Immediately sprinkle with the cheese and toss again while warm to melt the cheese.
- Bake, stirring once or twice, until the croutons are crisp and lightly colored on the outside but still soft within, about 15 minutes. Let cool. Store in an airtight container.
