Gather and prep all ingredients according to specifications above.
Bring a large pot (5 to 6 quarts) of water to a boil.
Meanwhile, make the croutons: Mix spices together in large bowl and set it aside. Heat oil in large skillet over medium heat. Add bread cubes to pan, toss them with oil to coat, then spread them out into a single layer in skillet. Brown bread cubes, rotating and browning on multiple sides. Do this in batches, if necessary. Transfer crispy fried bread to bowl with the spice mixture. Toss quickly so that croutons are well coated in mixture. Then, place croutons on a paper towel in a single layer to drain. You can make these croutons 3 to 4 hours in advance and hold them, uncovered, at room temperature.
Once the water comes to a boil, add salt, then the baby spinach and stir. Do this in batches if necessary. The baby spinach will only take 1 to 2 minutes to wilt. Once wilted, immediately remove all spinach from the pot using a colander or spider and transfer it to a separate bowl, squeezing out as much liquid as possible. (See NOTE below about shocking the spinach in ice water.)
While waiting for the water to boil, melt the butter in a large skillet or Dutch oven over medium-low heat, the add the garlic and sauté until it becomes fragrant and lightly browned.
Add the blanched and drained spinach to the butter and garlic and stir it to coat. Increase the heat to medium/medium-high and let any residual water evaporate, stirring regularly.
Then, sprinkle the flour evenly over the spinach and stir well. Add the cream and stir again. Reduce heat to medium-low and simmer the spinach for about 10 to 12 minutes, stirring occasionally, until the cream has reduced a bit and thickened. Season lightly to taste with salt and pepper, keeping in mind that the croutons have already been salted.
Remove the Creamed Spinach from heat and transfer it to a serving bowl. Top with croutons and place the extra croutons on the side for all that want more! Buon Appetito!