Cheesy Parmesan Dippers
Cheesy Parmesan Dippers
These Cheesy Parmesan Dippers are a classic recipe from back in the say when people had card game night. This recipe is so easy to make. All it takes is a little bit of stirring and all of this pops in the oven and bakes up cheesy and crispy and delicious. I serve these with marinara and alfredo sauce for dipping and it is always delicious.
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There is always SO MUCH DRAMA when I post a recipe using Parmesan cheese. Personally I do not care at all what cheese you use. I have grown up on Kraft AND “good” Parmesan and I like both. There was some news story years ago sharing that Parmesan in the can was sawdust and I just have to laugh every time people share this false information. Here is an article on it from Bon Appetit Magazine so that I do not have to retype the same information. People will be people and they love to be negative and food shame. I will just go on loving my wood pulp cheese. That being said, it IS possible to purchase a high end Parmesan that is grated into this fine powder. So you do you. The whole point of this recipe is to make sure you use this powdered texture Parmesan to coat the bread cubes.
Soak But Do Not “SOAK”
For this recipe the only thing that can go wrong is that you over soak the cubes in the batter. I created this recipe using the specific bread I use. Different kinds of bread will make a difference on how much batter you need. The first time, add a little at a time and see how the cubes you are using absorb the batter. You just do not want the cubes falling apart from being too wet.
Bake time will also vary depending on your oven. The first time you make these just keep an eye on these when they bake up the first time. You want them to be crispy but not burned. Every oven temps differently. If you have not ever checked you oven temp and how it is ACTUALLY temping, you can read this post here how to do this.
- 8 to 10 thick slices of a dense bread (I use a French bread with a chewy crust not a flaky crust)
- 1 cup of whole milk or heavy cream
- 1 egg
- 1/2 tablespoon of garlic salt
- Couple of shakes of black pepper
- 1/4 teaspoon of chili powder
- About 2 cups of powdered parmesan (you do not need to use the parmesan in the shaker can that some of you falsely believe is sawdust, fresh parmesan can also be grated into a fine crumb, I personally use the Kraft but feel free to use what you want) You will need a powder texture cheese
- Non Stick Spray
- Cut your bread into small, bite sized cubes. You want about a one inch cube. I like to use a chewy dense bread like a french with a chewy crust. You can also use a brioche bread. Any bread will work, I just think these two options are best.
- Add the cubed bread to a large bowl.
- Prepare a baking sheet with a piece of foil and spray it well with non stick spray. Heat your oven to 400 degrees. If your oven runs super hot you must keep a close eye on these or lower your oven temp to 375.
- In a bowl add the milk or cream, egg, and all the seasonings. You can adjust the seasoning to your preference. These are just my suggestions for seasoning.
- In another bowl, add the parmesan cheese.
- Pour the milk and egg mix over the cubes and toss well to coat. You do not want these soaked and dripping. So depending on the bread you use, you may want to add this wet mix slowly to make sure you aren't soaking them to death. The bread should absorb the batter but not be falling apart. Until you get used to this recipe, add it a little at a time. For the bread I use this is the perfect amount.
- After the bread cubes soak for minute, add them a few at a time to the parmesan cheese and toss them well to coat them all over in the cheese. You may need to press them down lightly into the cheese. Then add them to the prepped baking sheet.
- When you have them all prepped, put them in the oven. Check them after anout 7 to 10 minutes and make sure they are toasting up. You may have to adjust your heat the FIRST time you make this depending on how your oven temps.
- I flip them once while cooking so they are crispy on both sides.
- Serve hot with marinara and or alfredo sauce for dipping.