Ingredients for Rachael Ray Sourdough Croutons
- 2 cloves minced garlic
- 2 tablespoons extra virgin olive oil
- 2 tablespoons butter
- 4 cups sourdough bread
- 1 teaspoon freshly ground black pepper
- 1 cup grated Parmesan cheese
- 1 tablespoon chopped fresh thyme
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How to Make Rachael Ray Sourdough Croutons
- Preheat oven to 325°F (160°C).
- In a small saucepan, heat 2 tablespoons olive oil over low heat. Add 2 cloves minced garlic and cook for 1 minute, until fragrant. Stir in 2 tablespoons butter until melted and combined.
- Cut 4 cups sourdough bread into 1-inch cubes (or use other bread). Place in a large bowl and pour the garlic-butter mixture over the bread, tossing to coat evenly.
- Season generously with freshly ground black pepper (1 teaspoon), 1 cup grated Parmesan cheese, and 1 tablespoon chopped fresh thyme (or a combination of your favorite herbs – approximately 1 tablespoon total).
- Spread the croutons in a single layer on a large baking sheet.
- Bake for 15-20 minutes, or until golden brown and crispy, flipping halfway through for even browning.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
0g
Fat
24g
Carbs
0g
