Crescent City Croutons

READY IN: 1hr 45mins
Recipe by BarbryT

New Orleans is called the Crescent City because of the crescent curve the Mississippi river makes there. These seasoned croutons are from Chef Emile Stieffel. You may, of course, lessen the "heat" by cutting down on the peppers.

Top Review by SouthernMyst

These are great! The directions for baking didn't yield crunchy croutons, but that was easily fixed by popping them back in a low oven for 20 or 30 minutes. Maybe it's the humidity here. The seasonings work together beautifully, and worked well with Creole Caesar Salad (230436) - a keeper!

Ingredients Nutrition


  1. Cut French bread lengthwise as if for a long sandwich. Then cut the bread lengthwise with two or three cuts from the top to the bottom. Then cut the bread across to produce cubes of bread about 3/4 of an inch thick.
  2. Place the cubed bread in a large bowl that slopes to a small bottom. This will direct excess oil and seasonings towards the bottom of the bowl. Add the bread to the bowl and all of the seasonings. Toss gently for several minutes, it is important to insure that the seasonings are distributed evenly and that the oil is completely absorbed by the bread.
  3. Arrange the croutons in a single layer on a 1/2 sheet baking or a jellyroll pan.
  4. Preheat oven to 350F, place the baking sheet in the oven, then turn off the oven immediately. Bake the croutons for 90 minutes, do not open oven during that time.
  5. Allow the croutons to cool, place in a shallow serving bowl and serve with salads.

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