Buffalo Croutons
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2½ cups thick sourdough bread cubes
  • 1-3 tablespoons buffalo sauce- Frank's Red Hot is a winner over here! (more or less to add heat; see note)
  • 1 tablespoon olive oil
  • 1 teaspoon chopped fresh dill
  • 1 teaspoon chopped fresh parsley
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon cayenne pepper
  1. Pre-heat the oven to 350. You can line a baking sheet with parchment or foil, but it's not essential. Just makes clean up easier.
  2. In a medium bowl combine 1 tablespoon of the buffalo sauce, the olive oil, fresh dill, parsley, kosher salt, and cayenne pepper. Whisk to combine.
  3. Add the bread cubes and toss to coat.
  4. Spread them in an even single layer on the baking sheet and bake for 8-10 minutes, stirring around on the baking sheet halfway through.
  5. When the croutons are done they will be golden and toasty.
  6. Let them cool slightly before serving.
  7. They will keep for a week sealed tightly in a ziploc bag or other air-tight container.
Add the hot sauce according to your heat preference, but start with just one tablespoon. Add more, a tablespoon at a time, tossing the bread cubes in between, up to 3 tablespoons. Careful not to let the bread get too soggy-- you'll have to bake it a bit longer if it gets too moist.
Recipe by Sugar Dish Me at https://www.sugardishme.com/buffalo-croutons/