Italian Walnut Croutons

  • Yield 8 servings
  • Prep 20 mins
  • Cook 30 mins


1 loaf (8 oz.) baguette-type French bread
1 cup (4 oz.) California walnuts, in large pieces and halves
1 -- egg white
2 tablespoons chopped fresh rosemary OR 1 tablespoon dried rosemary
3 large cloves garlic, minced
1 tablespoon Worcestershire sauce
2 teaspoons walnut oil or olive oil
1/2 teaspoon salt
1/4 teaspoon cayenne pepper


  1. Preheat oven to 325F. 
  2. Cut the loaves of bread in half lengthwise, then cut crosswise into thin slices about 1/3-inch thick. 
  3. Transfer to a large bowl, add the walnuts and toss to combine; set aside. 
  4. In a small bowl place the egg whites, rosemary, garlic, Worcestershire sauce, oil, salt and cayenne pepper.  Pour over the bread and walnut mixture and toss continuously and vigorously for about 2 minutes, to distribute the seasonings evenly. 
  5. Transfer the mixture to a large baking pan or roasting pan.  Bake for about 30-40 minutes, stirring every 10-15 minute, until the pieces of bread are crisp and golden brown and the mixture smells toasted.  Remove from the oven and cool completely. 
  6. Store in an airtight container.  Makes about 2 quarts.



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