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Croutons with Rustic Sourdough Bread and Red Pepper Infused Butter
Course
Salads and Vegetables
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Servings
8
Calories
75
kcal
Author
The Worktop
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.
Nutrition
Calories:
75
kcal
|
Carbohydrates:
0
g
|
Protein:
0
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Cholesterol:
22
mg
|
Sodium:
147
mg
|
Sugar:
0
g
|
Vitamin A:
280
IU
|
Calcium:
3
mg
|
Iron:
0
mg