Far from being just a way of using up the last of a stale loaf of sourdough bread, these croutons add a bit of crunch and seasoning to your soups and salads. Experiment with the basic salt and pepper version and add your own spice selections to vary things. How about some garlic or parmesan cheese?


2 tablespoons good quality olive oil
2 tablespoons butter
2-3 cups sourdough bread cut into cubes
Kosher salt
Freshly ground pepper
(Other seasonings as desired, to taste)


Heat the oil and butter in a large skillet until hot (don’t let the butter start to brown). Add the bread cubes. Toast the bread, tossing to get even color, until it is crispy and brown. Sprinkle with salt and pepper to taste.

1 Comments on “Sourdough Croutons”

  1. Pingback: Cheesy Potato Soup with Sourdough Croutons – Grammy Cooks

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