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    Home / Collections / Breakfast for Dinner Ideas / Croutons with Rustic Sourdough Bread and Red Pepper Infused Butter

    Mar 16, 2014 · Last Updated: Oct 31, 2017

    Croutons with Rustic Sourdough Bread and Red Pepper Infused Butter

    Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. See my Disclosure Policy for more information.

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    Make your own croutons! This stovetop recipe for croutons is easy and delicious.  The flavor of the rustic sourdough crouton complements any soup or salad, while adding a bit of heat.

    It's 5 PM and we shut the doors at the coffee shop. The vacuum starts whirling, we start taking apart the espresso machine to clean it, and one of us starts to put away the food on display. The fresh sweets get lined up in a tupperware for tomorrow; everything else gets piled in a bag for us baristas to take home. Inevitably, the crusty ends of the rustic sourdough, which doesn't make the cut to be served to the customers, lands in the bag that is sent home. Every so often, when we are lucky, we snag a few slices of the chewy part of the bread too.

    Sourdough Red Pepper Croutons | the Worktop

    After several months of eating crusty sourdough ends, feeling torn between the the dread of eating more bread, and the guilt of throwing away perfectly crafted sourdough by one of the best artisan bakers in London, I found myself desperate to avoid that bag at the end of the day.  How many ways could I use leftover sourdough? Sourdough dipped in olive oil. Slathered in butter. Used to make sandwiches - yes, practical. Grilled as bruschetta - ah, now I have dinner. Dipped in egg and turned into french toasts - a lovely Saturday brunch. Dried and processed into bread crumbs - messy but easy. Baked into a bread pudding - eh, didn't quite work - a sour and sweet dessert. My creativity was coming to an end.

    Sourdough Red Pepper Croutons | the Worktop

    Honestly, I don't know why it took me so long to figure out that leftover crusty sourdough is perfect for croutons! So easy, so delicious, and so versatile! There are many crouton recipes out there, but really, it boils down to a few different variables. Here's what I ended up doing and why:

    Croutons Made on the Stovetop vs. Croutons Made in the Oven

    Making croutons on the stovetop allows you to constantly toss the croutons around in the pan, giving you an even crunch on all six sides of the crouton. Using a wok is the easiest, since you have more room to toss the croutons. It's also easier to control the temperature and cooking time, since the stovetop is more responsive. In the oven though, you can leave the croutons alone for about 10 minutes at a time, so you can do something else on the side.

    Croutons Made with Butter vs. Croutons Made with Oil

    As a snack or in soup - all butter. On a salad of mixed greens - oil. The butter gives the croutons a richer deeper flavor, but if serving the croutons with a salad that is tossed in an oil based dressing, I use olive oil to give continuity to the flavors.

    What Kind of Bread to Use for Making Croutons

    Mostly any bread will work, but a rustic bread with a crackling crust will give the croutons the most complete profile. Keeping the crust on the bread will give the croutons different colors and textures. The uneven holes in a loaf of rustic bread will trap the butter and spices to boost the flavor. Wheat, rye, and sourdough breads will also give the croutons a layer of flavor that can't be achieved by spices alone.

    Sourdough Red Pepper Croutons | the Worktop

    Croutons with Rustic Sourdough Bread and Red Pepper Infused Butter

    5 from 1 vote
    Print Recipe Save RecipeSaved!
    Serves: 8
    Prep: 10 mins
    Cook: 10 mins
    Total: 20 mins

    Ingredients

    • ½ large loaf rustic sourdough bread - cut into about 1-inch cubes (about 6 cups total)
    • 6 tablespoons unsalted butter
    • ½ teaspoon garlic salt
    • ¼ teaspoon dried thyme
    • ¼ teaspoon red pepper flakes
    US Customary - Metric

    Instructions

    • Melt the butter in a wok on medium heat.
    • Add in the garlic salt and red pepper flakes. Heat the butter for about 5 minutes, to let the red pepper flakes infuse into the butter.
    • Turn up the heat to medium-high. Add in the cubed bread, stirring constantly, and turning the cubed bread so each side is coated in butter.
    • Slowly sprinkle in the thyme, tossing the bread while doing so.
    • Continue to toss and turn the bread cubes about once every minute for about 15 minutes.
    • The croutons are done when all the sides of the bread cubes are a light golden brown.
    Course: Salads and Vegetables
    Author: The Worktop
    Cal : 75kcal
    Note: Nutrition information is a rough estimate.
    Love this?I would appreciate a star review! Snap a picture and share it with me on Instagram using #theworktop and tagging me @theworktop.

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    By Tina Jui
    Filed Under: Breakfast and Brunch Recipes, Breakfast for Dinner Ideas, Collections, Cooking Style, Lifestyle, Quick and Easy Brunches, Salads and Vegetables, Stove Top, VegetarianTags: olive oil, salads, spicy

    About Tina Jui

    A breakfast lover and food blogger. Tina develops everyday breakfast recipes on The Worktop, and writes about all things related to breakfast and brunch. Read more about Tina Jui or drop an email to say hi.

    Reader Interactions

    Comments

    1. Vohn McGuinness says

      March 31, 2014 at 2:22 pm

      These sound fab. I make most of my leftover bread into breadcrumbs but I will have to start making these croutons too! Thanks for the recipe. Vohn x

      Reply
      • Tina Jui says

        April 08, 2014 at 9:46 am

        Thanks, Vohn! Glad to share the recipe.

        Reply
    2. Elizabeth says

      March 31, 2014 at 9:08 am

      These sound gorgeous, and I love that you are breathing new life into something that might otherwise have ended up in the landfill! Thank you for sharing with Shop Local and the No Waste Food Challenge! :)

      Reply
      • Tina Jui says

        April 08, 2014 at 9:45 am

        Thanks for hosting the challenge and for stopping by. Look forward to entering again soon!

        Reply
    3. Chris says

      March 18, 2014 at 4:47 pm

      A great use for leftover bread, really wonderful in a salad with those flavours.
      For other uses of the bread, you could go for gaspacho, Tusan bread soup or garlic soup. At least that sprang to my mind, while reading your list.

      Reply
      • Tina Jui says

        March 18, 2014 at 9:17 pm

        Great suggestions - I'll have to try those out soon!

        Reply

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    Hi, I'm Tina and a lover of breakfast! The Worktop is where I share my everyday breakfast recipes. You can find lots of breakfasts and brunch ideas on my site. Many of the recipes are easy to make and healthy, but of course, you'll also find big brunch indulgences.

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