Publisher Photo
Publisher Photo
This old family recipe is very popular. We also use these croutons to top our favorite Italian Wedding Soup. Leftover croutons can be frozen and reheated in a 450° oven for 5 minutes or until heated through.—Anita DelSignore, North Fort Myers, Florida
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 35 min. + cooling

Ingredients

  • 3 eggs
  • 2 cups (8 ounces) shredded Swiss cheese
  • 1/4 cup all-purpose flour
  • 2 tablespoons grated Romano cheese
  • 1-1/2 teaspoons Italian seasoning
  • 1/4 teaspoon baking powder

Directions

In a large bowl, beat eggs. In another bowl, combine the remaining ingredients; gradually add to eggs. Spread evenly into a parchment paper-lined 9-in. square baking pan.
Bake at 350° for 25-30 minutes or until lightly browned. Cool for 10 minutes before removing from pan; cut into 1-in. cubes. Increase temperature to 450°. Place cubes on an ungreased baking sheet. Bake 10 minutes longer, turning once. Transfer to a wire rack to cool completely. Yield: 4 cups.
Originally published as Cheese Croutons in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p20

Nutritional Facts

1/4 cup: 75 calories, 5g fat (3g saturated fat), 53mg cholesterol, 70mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 6g protein. Diabetic Exchanges: 1 lean meat, 1/2 fat.

  • 3 eggs
  • 2 cups (8 ounces) shredded Swiss cheese
  • 1/4 cup all-purpose flour
  • 2 tablespoons grated Romano cheese
  • 1-1/2 teaspoons Italian seasoning
  • 1/4 teaspoon baking powder
  1. In a large bowl, beat eggs. In another bowl, combine the remaining ingredients; gradually add to eggs. Spread evenly into a parchment paper-lined 9-in. square baking pan.
  2. Bake at 350° for 25-30 minutes or until lightly browned. Cool for 10 minutes before removing from pan; cut into 1-in. cubes. Increase temperature to 450°. Place cubes on an ungreased baking sheet. Bake 10 minutes longer, turning once. Transfer to a wire rack to cool completely. Yield: 4 cups.
Originally published as Cheese Croutons in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p20

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