Italian Walnut Croutons

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


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

Nutritional Info *per serving

  • Calories 200
  • Glycemic Load 0
  • Fat 11g
  • Saturated Fat 1g
  • Polyunsaturated Fat 8g
  • Monounsaturated Fat 1.5g
  • Cholesterol 0mg
  • Sodium 390mg
  • Potassium 95mg
  • Carbohydrate 22g
  • Fiber 2g
  • Sugars 1g
  • Protein 7g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 2%
  • Calcium 2%
  • Iron 10%