Garlic & Parmesan Whole Wheat Croutons – Healthy Alternative to Store-Bought

After my “broken heart” heart attack, I changed my diet. I cut out a lot of things, but one constant at nearly every meal was salad. Because of this, I really needed to find different things to add to the leafy greens.

One afternoon while perusing the isles at Wal-Mart for different options, I came across croutons. Stopping to read the ingredient lists, I was appalled to find that every crouton option was filled with processed carbs and ingredients I couldn’t even pronounce. Plus, there wasn’t one whole wheat option.

When I hit the bakery section of the store, I found a rack full of freshly baked bread. Among the loaves of bread I found loaves of whole wheat French bread and get this…it was only $1.00. How could I not buy it and make my own croutons. I mean, how hard could it be.

I came home, cubed the bread, and made the following recipe. They were wonderful. They were so good in fact that Hubby ate half the bag as a snack. He really wasn’t interested in using them in a salad, but as a snack they were perfect. He did leave me enough to enjoy in my salads the next day, then it was off to Wal-Mart for another loaf. These don’t last long in our house.

Garlic & Parmesan Whole Wheat Croutons

  • Difficulty: Easy
  • Print

Ingredients

  • 1 Loaf Whole Wheat French or Italian Bread, cut into ½” – ¾” cubes
  • 2 tsp. Minced Garlic
  • 1 tsp. Dried Oregano
  • 1 tsp. Dried Basil
  • 1 tsp. Dried Thyme
  • ¾ tsp. Salt
  • ½ tsp. Pepper
  • ½ Cup Olive Oil
  • ¼ Cup Finely Grated Fresh Parmesan

Directions

  1. Combine garlic, spices and oil in a small saucepan.
  2. Simmer the mixture over medium heat for 5 minutes.
  3. Place the bread cubes in a large bowl and toss with oil mixture.
  4. Spread bread cubes on a parchment lined baking sheet.
  5. Preheat oven to 350°.
  6. Bake cubes for 8 minutes.
  7. Remove cubes from oven, stir and sprinkle with Parmesan cheese.
  8. Return to oven and bake for 7 minutes more, until golden.
  9. Remove from oven and sprinkle with additional salt if desired.
  10. Store in an airtight container for up to 10 days.

Cooking Note

These are great tossed with a salad, added to soup, or eaten straight from the container as a snack.

 

Recipe by:  Tilly Frueh – Simply Grateful Cooking 2019

A new way of life came out of my heart attack experience, and with that comes a whole lot of new recipes. I’m sure that this recipe is just as good with white French bread, but the whole wheat version is perfect for me, and for this I am — Simply Grateful.

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