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Photography: Becky Luigart-Stayner; Styling: Jan Gautro Photo by: Photography: Becky Luigart-Stayner; Styling: Jan Gautro

Crisp Croutons

This recipe goes with Hunter's Stew, Caesar Salad

Cooking Light OCTOBER 2003

  • Yield: 6 cups

Ingredients

  • 6 cups (1/2-inch) cubed sourdough or French bread (6 ounces)
  • 1 tablespoon butter, melted
  • 1 teaspoon paprika
  • 1 teaspoon onion powder

Preparation

Preheat oven to 350°.

Combine all ingredients in a roasting or jelly roll pan; toss well to coat. Bake at 350° for 20 minutes or until toasted; turning once.

Nutritional Information

Amount per serving
  • Calories: 24
  • Calories from fat: 26%
  • Fat: 0.7g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.7g
  • Carbohydrate: 4g
  • Fiber: 0.2g
  • Cholesterol: 1mg
  • Iron: 0.2mg
  • Sodium: 48mg
  • Calcium: 6mg
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Crisp Croutons Recipe

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