Place bread cubes on a sheet pan lined with parchment paper. Bake until bread is brown in color and dry -approximately 20 to 25 minutes. Remove from oven and cool.
In a blender add egg yolk, mustard, Worcestershire sauce, garlic, ancho chili powder and water. Blend until smooth.
With blender running, add 1/4 cup of Parmesan cheese and slowly add oil in a thin stream until dressing is emulsified (oil and water are combined) and thick. Season to taste with salt and lots of black pepper.
To serve, place chopped romaine into a bowl, add remaining Parmesan cheese, a little dressing and croutons.
