Instructions

Baked Croutons

1. Preheat the oven to 400 degrees and line a large, rimmed baking sheet with parchment paper for easy clean-up. Line a plate with a paper towel and set it aside (we’ll use it to absorb excess oil from the baked croutons later on). 
2. To prepare your bread, use a serrated knife to gently slice the bread into ¾-inch cubes (or if it’s easier, use your fingers to gently tear the bread into pieces about that size). For reference, you should end up with about 3 cups of cubed bread.
3. Place the cubed bread on the prepared baking sheet. Drizzle with the olive oil and sprinkle with the salt, garlic powder, and several twists of black pepper. Gently toss the bread with your hands until it’s lightly coated in oil, then arrange the bread evenly across the baking sheet.
4. Bake, tossing every 5 minutes, for about 10 to 12 minutes, until the croutons are turning golden brown but still offer a bit of chew in the center. 
5. Remove the croutons from the oven and transfer them to the lined plate to absorb excess oil. Once cool, season to taste with additional salt and pepper, if desired. Croutons are best enjoyed within a few hours of baking, as they can become a bit tough over time, but will keep in a sealed bag for several days at room temperature.

Stove Top Croutons

1. Coat each piece of bread with olive oil and season with spices on both sides.
2. Warm a pan over medium heat. Place the two pieces of bread into the pan once it has heated up. Toast the bread until it gets lightly browned, but not crunchy.
3. Remove the bread and place on paper towels to soak up any excess oil. Once it has cooled, slice the bread into strips and then cut the strips into cubes.