Bread Croutons – Garlic Flavored and Baked!

Garlic Herbed Bread Croutons

Garlic Herbed Bread Croutons

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.

Crunchy crisp bites

Crunchy crisp bites

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.

Bottle Full of little bites

Bottle Full of little bites

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!

Toasted to perfection

Toasted to perfection

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.

Cold Lettuce  + Fresh Veggies + Mayo + Mustard + Bread Croutons = Yummy Salad

Cold Lettuce + Fresh Veggies + Mayo + Mustard + Bread Croutons = Yummy Salad

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.

Perfect Accompaniments

Perfect Accompaniments

The Recipe:


  • 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.

Flavored with garlic and pepper

Flavored with garlic and pepper

Try different flavorings:

  • pepper and salt – plain simple
  • garlic and basil
  • garlic and pepper
  • garlic and parsley
  • mixed herbs
Bits of Baked Bread

Bits of Baked Bread

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.


16 thoughts on “Bread Croutons – Garlic Flavored and Baked!

  1. 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

  2. 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.. ๐Ÿ™‚

  3. Awesome! Off to bake some right now! ๐Ÿ™‚

    & Really.. you are lucky to have a natural light! My pics suck as all my pics are taken indoors ๐Ÿ˜ฆ

      • 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! ๐Ÿ™‚

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