• 1 loaf crusty bread.
  • 4tbsp parmesan
  • 2tbsp garlic powder
  • 2tbsp onion powder
  • 1tbsp dill, dried
  • 1tbsp oregano, dried
  • 1tbsp thyme, dried
  • 1/2 tbsp basil, dried
  • 1/4 - 1/2 cup olive oil

Flavoring ideas

  • Remove dill, oregano. Reduce garlic by half. Add 2tbsp of sage powder and another tbsp of basil.


  1. Preheat oven to 350
  2. Recipe said to make a paste (oil + seasonings, then add bread). This worked okay, but needed lots of mixing. Then extra oil.
  3. 15 - 25 minutes in oven at 300-350. I started 10m @ 350 and then lowered to 300 for 15m more. Toss bread cubes for more even cooking when you lower the temperature.


  • Consider skipping dill.
  • If skipping flavorings, also reduce garlic.
  • This makes a lot, and is strongly flavored. Consider half seasonings, or double bread.... Extra bread probably needs double oil.
  • Consider tossing bread cubes with oil first, sprinkle with seasonings, toss.
  • Using a squirt bottle of oil worked well. Drizzle the bread with oil, sprinkle dry seasoning mixture on bread cubes, toss... repeat probably 5+ times.
  • 15m @ 350 followed by 15m @ 300 resulted in the smaller crumbs on a less crowded tray being almost burned.
  • Putting two trays in the oven at once was a non-issue.
  • Salt isn't needed due to parmesan cheese.