Crescent City Croutons
Crisp, golden, and bursting with Southern flair, Crescent City Croutons bring a bold New Orleans twist to your salads, soups, or snack cravings. Made from hearty sourdough bread and infused with a savory blend of Creole seasoning, garlic powder, paprika, and dried thyme, these homemade croutons deliver a perfect balance of crunch and zesty flavor in every bite. The butter and olive oil coating ensures even browning, while the touch of black pepper adds a gentle kick. Ready in just 25 minutes, this easy recipe is your go-to for elevating any dish with a touch of Cajun-inspired spice. Store them for up to a week to enjoy delicious, restaurant-quality croutons whenever you need them!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups sourdough bread
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 teaspoons Creole seasoning
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper.
Cut the sourdough bread into 1-inch cubes, ensuring even sizes for uniform cooking.
In a small saucepan, combine the olive oil and butter. Heat over medium-low until the butter is melted. Remove from heat.
Stir the Creole seasoning, garlic powder, paprika, dried thyme, salt, and black pepper into the butter-oil mixture until well blended.
Place the bread cubes in a large mixing bowl. Drizzle the seasoned butter-oil mixture over the bread, tossing gently with a spatula to evenly coat each cube.
Spread the coated bread cubes onto the prepared baking sheet in a single layer, ensuring they are not overcrowded.
Bake in the preheated oven for 10 minutes. Remove the tray, carefully flip the croutons, and bake for an additional 5 minutes, or until golden and crisp.
Allow the croutons to cool completely on the baking sheet before serving or storing.
Store in an airtight container at room temperature for up to a week.
Nutrition Facts
Calories |
1888 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.7 g | 92% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 3868 mg | 168% | |
| Total Carbohydrate | 272.5 g | 99% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 11.0 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 242 mg | 19% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 530 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
