Triple-cheese croutons


  • Prep Time15 mins
  • Total Time15 mins
  • Makes30 (2 inch/5 cm) croutons
*PLUS Refrigeration Time: 60 minutes, Baking Time: 14 minutes


  • 8 slices white bread

  • 2 eggs

  • 1 cup grated old cheddar

  • 1/2 cup crumbled blue cheese

  • 1/2 cup freshly grated parmesan


  • Remove crusts from bread. Tear bread into very small bits. You should have from 5 to 6 cups (1.25 to 1.5 L) when torn by hand. Or briefly whirl bread slices in a food processor until crumbs form. You should have about 4 cups (1 L).

  • Lightly beat eggs in a medium-size bowl. Add bread crumbs and cheeses. Using a fork, work egg-bread mixture until a slightly sticky dough forms. Do not use a food processor when mixing in eggs and cheeses, as mixture will become mushy.

  • Wet hands. On a large piece of waxed paper, using your hands, shape dough into a log, about 1-1/4 inches (3 cm) in diameter and 9 inches (23 cm) long. Roll up in waxed paper, twist ends and refrigerate until firm, at least 1 hour or up to 3 days. If refrigerating longer than 1 day, or to freeze, overwrap with foil or seal in a plastic bag.

  • When ready to bake, preheat oven to 350F (180C). Use a serrated knife to saw roll into rounds about 1/4 inch (0.5 cm) thick. Place slices slightly apart on a lightly oiled baking sheet. Bake in centre of 350F (180C) oven for 10 minutes. Then turn croutons and continue baking until golden and crisp, another 4 or 5 minutes. Serve hot and crisp on soup or as nibblers with drinks.

Nutrition (per serving)

Calories 59, Protein 3.5g, Carbohydrates 3.3g, Fat 3.5g, Fibre 0.1g, Sodium 147mg.

Baldi's Restaurant slides a couple of these deep-fried crunchy croutons into their Leek-and-potato Soup. The Test Kitchen switched these big round croutons to an easier oven-baking method and also loved them as nibblers with wine.

Chatelaine tip

To pan fry, use a nonstick frying pan. Sauté over medium heat until golden, from 4 to 5 minutes per side.