Pumpernickel Croutons

Total Time
22mins
Prep 10 mins
Cook 12 mins

Great in salads. Especially with the Blue Cheese Ceaser Salad

Ingredients Nutrition

  • 2 cups diced pumpernickel bread or 2 cups dark rye bread, crusts removed (1/2 inch cubes)
  • 1 12 tablespoons olive oil
  • 2 tablespoons freshly grated parmesan cheese (optional)

Directions

  1. Preheat oven to 400F.
  2. Place bread cubes on baking sheet, drizzle with oil, and toss to combine.
  3. Spread in single layer and bake for 10 minutes or until crisp.
  4. Remove from oven and toss with cheese if desired.
Most Helpful

Really good. Made them to go on top of pumpkin soup. Yummy!

sarahjhowe November 24, 2009

I made these to go with cheese soup and they worked great! I did not remove the crust (too lazy) and they came out fine. Great in salad too! Thanks for sharing!

Mrs. Moon July 24, 2007