It’s inanely easy. Really, making baked croutons is no rocket science. Pleasantly surprised by the simplicity and the crunch of the little bites, has coerced me to make several batches ever since my first.
A french bread gives the best results, but leftover sandwich bread also would do. I had some whole wheat bread on my counter top waiting to be used. Just 5-6 slices is enough for a bottle full of croutons! They are great as add ons on soups/stews/salads or as it is.
First time I tried these, no special flavors were added. Plain crunchy beautifully toasted they were. But I’ve been experimental. Pounded garlic and mixed herbs add such drama to the flavors…. you will be in for a surprise!
Use whole wheat bread, top with a little olive oil, add any flavoring you like and BAKE! See. So simple. And not to forget, HEALTHY too. Try munching on them with your evening cup of tea. Delightful.
When you want some body to your salad, cottage cheese or boiled peanuts or croutons are the keys to a filling satisfying meal. Top these crunchies on your soup or stew, and relish the carb with the slurrp.
- 6 slices of whole wheat bread or 1/2 a loaf of french bread, chopped into bite sized pieces
- 1 tbsp olive oil
- 4-5 cloves of garlic, crushed/pounded
- 7-8 pepper corns, pounded
- salt to taste
Preheat your oven at 150C.
Mix the olive oil, crushed garlic, pepper powder and salt. Gently envelop the bread pieces with this oil. Spread the croutons on a baking sheet/parchment paper on a tray. Bake at 150-170C for 8-10 minutes, until they turn slightly brown and hard.
They can go from brown to black like in no time, so keep an open eye. Once done, cool and store in an air tight container. Use within 3-4 days.
Try different flavorings:
- pepper and salt – plain simple
- garlic and basil
- garlic and pepper
- garlic and parsley
- mixed herbs
Milee’s Very Handy Tip:
Use these croutons as sides to a dip! She mixed cheese spread and green chutney, made a light green dip. Dunked these bites generously into the beautiful hued spread and relished every bit. Kids! They come up with the best ideas.
Awesome idea! Great to add to a salad too! Going to try this soon. Thanks, Namrata 🙂
Pleasure’s mine Priya.
Thanks a lot namarata as 4 days a wk I make soups in dinner and it will b very easy and super quick to go with soups..i ll surely try this
I know you guys practically live on soups and salads… so this one is especially for you Sonali.:)
Wow I did not know croutons were so easy peasy! Thanks for sharing the recipe.. & yes I love your pictures too.. Specially because you use the outdoors for your pics.. The natural light makes so much of a difference.. Lucky you.. 🙂
Thanks Anitha, but my in door pics suck..:( Dont know what to do.
Don’t you worry.. It’s all practice.. A lot of permutations & combinations.. 🙂
Awesome! Off to bake some right now! 🙂
& Really.. you are lucky to have a natural light! My pics suck as all my pics are taken indoors 😦
wow, lemme know how they turned out. And yea.. I guess I need to be thankful for my gardens.. better than sulking abt in-door pics.
Will try n try more.
They turned out
Awesome Namrata! I went & bought bread just to make these! Perfect skinny option to nibble on for rainy evening! I made garlic-italian seasoning sprinkled! 🙂
Great Riddhi! its so easy isn’t it. Am glad that they turned out good. Happy munching.
I have never made flavoured croutons. What a marvellous idea! Will certainly spice up my soup this rainy weekend. 🙂 Thank you again. Awesome pics.
My pleasure Aruna. Let me know when you try it.
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