You are here: Home » Recipes » Italian Walnut Croutons Italian Walnut Croutons Recipe by California Walnut Board Yield 8 servings Prep 20 mins Cook 30 mins PrintEmail Ingredients 1 loaf (8 oz.) baguette-type French bread1 cup (4 oz.) California walnuts, in large pieces and halves1 -- egg white2 tablespoons chopped fresh rosemary OR 1 tablespoon dried rosemary3 large cloves garlic, minced1 tablespoon Worcestershire sauce2 teaspoons walnut oil or olive oil1/2 teaspoon salt1/4 teaspoon cayenne pepper Instructions Preheat oven to 325F. Cut the loaves of bread in half lengthwise, then cut crosswise into thin slices about 1/3-inch thick. Transfer to a large bowl, add the walnuts and toss to combine; set aside. 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. 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. Store in an airtight container. Makes about 2 quarts.