Ingredients:

  • 1 lb day-old sourdough or French bread, cut into 1-inch cubes
  • 4 tbsp unsalted butter, melted
  • 2 tbsp extra virgin olive oil
  • 1.5 tsp garlic powder
  • 1 tsp dried Italian seasoning
  • 0.5 tsp sea salt
  • 0.25 tsp black pepper, freshly cracked
  • 0.5 cup Parmigiano-Reggiano cheese, finely micro-planed

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Cube the bread. Cut your 1 lb loaf into roughly 1 inch pieces.
  3. Mix the fats. In a small bowl, whisk together the 4 tbsp melted butter and 2 tbsp olive oil.
  4. Season the emulsion. Stir in the 1.5 tsp garlic powder, 1 tsp Italian seasoning, salt, and pepper.
  5. Toss the bread. Place bread cubes in a large bowl and drizzle the garlic butter mixture over them.
  6. Coat thoroughly. Use your hands or a spatula to toss until no dry spots remain on the bread.
  7. Spread on the tray. Transfer to a baking sheet in a single layer.
  8. First bake. Roast for 10 minutes until they start to smell toasted and look pale gold.
  9. Apply the cheese. Remove from oven, sprinkle the 0.5 cup micro planed Parmesan over the top, and toss gently.
  10. Final crisp. Return to the oven for 5 minutes until the cheese is melted and the bread is golden brown.