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Sourdough Croutons
Breads
What You’ll Need:
🥖 4 cups sourdough bread, cut into ¾–1 inch cubes (about ½ a loaf)
🛢️ 3 tbsp olive oil (or melted butter, or a mix)
🧂 1/2 tsp salt
🧄 1/2 tsp garlic powder
🌿 1/2 tsp dried Italian herbs (or oregano, basil, thyme)
Features:
🍭 Refined Sugar-Free
🛢️ Oil-Free
🥘 Meal Prep Friendly
🥜 Nut-Free
🥡 Leftover Friendly
🫘 Soy-Free
Nutrition:
Servings
1
Calories
185
Carbohydrates
22 g
Fat
9 g
Fiber
2 g
Protein
5 g
Monounsaturated
6 g
Polyunsaturated
1 g
Saturated
1.3 g
Trans
0 g
Vitamin A
0 mg
Vitamin C
0 mg
Vitamin D
0 mg
Calcium
20 mg
Iron
1.7 mg
Potassium
70 mg
Cholesterol
0 mg
Sodium
190 mg
Sugar
1 g
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Prep the bread: Cut the sourdough into cubes. It’s okay if they’re a little uneven—this gives the croutons great texture.
- Season: Place the bread cubes in a large bowl. Drizzle with oil and sprinkle over salt, garlic powder, and herbs. Toss until everything is evenly coated.
- Spread on a sheet pan: Spread the cubes in a single layer on a baking sheet. Avoid overcrowding for maximum crispiness.
- Bake: Bake 15–20 minutes, stirring halfway through. Croutons should be golden, crisp on the edges, and slightly chewy in the center.
- Cool: Let the croutons cool completely on the tray. They will crisp up more as they cool.
- Store: Keep in an airtight container at room temperature for up to 1 week, or freeze for up to 2 months.
Tips, Notes & Swaps:
Sourdough Croutons
Servings
4 cups
Prep Time
5 min
Cook Time
20 min
Ingredients:
🥖 4 cups sourdough bread, cut into ¾–1 inch cubes (about ½ a loaf)
🛢️ 3 tbsp olive oil (or melted butter, or a mix)
🧂 1/2 tsp salt
🧄 1/2 tsp garlic powder
🌿 1/2 tsp dried Italian herbs (or oregano, basil, thyme)
Features:
🍭 Refined Sugar-Free
🛢️ Oil-Free
🥘 Meal Prep Friendly
🥜 Nut-Free
🥡 Leftover Friendly
🫘 Soy-Free
Instructions:
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Prep the bread: Cut the sourdough into cubes. It’s okay if they’re a little uneven—this gives the croutons great texture.
- Season: Place the bread cubes in a large bowl. Drizzle with oil and sprinkle over salt, garlic powder, and herbs. Toss until everything is evenly coated.
- Spread on a sheet pan: Spread the cubes in a single layer on a baking sheet. Avoid overcrowding for maximum crispiness.
- Bake: Bake 15–20 minutes, stirring halfway through. Croutons should be golden, crisp on the edges, and slightly chewy in the center.
- Cool: Let the croutons cool completely on the tray. They will crisp up more as they cool.
- Store: Keep in an airtight container at room temperature for up to 1 week, or freeze for up to 2 months.
