5cupschopped, stale bread cubes1 pound loaf of bread - 5 to 6 cups depending on weight of bread
.25cupunsalted butter
.25cupolive oil
2large clovesgarlicpressed
1tablespoonchopped, fresh Italian parsleyor a half-teaspoon dried Italian parsley
0.5teaspoonsea salt
.25teaspoonblack pepper
Instructions
Preheat oven to 375°F. Line a baking sheet with parchment paper or silicone liner. Set aside.
Heat butter and oil in a small saucepan over medium heat until the butter is melted. Stir in the garlic, parsley, sea salt, and fresh ground pepper. Set aside to allow the flavors to combine.
Cut the bread into three-quarter inch cubes and place in a large bowl. Pour the butter mixture over the bread cubes and gently toss to combine. Do not remove the crust, it adds texture and crunch to your croutons!
Spread bread cubes out in a single layer on a parchment paper or silicone lined baking sheet.
Bake until golden brown and crunchy, about 20 minutes tossing once about halfway through. Cool completely before serving.
Notes
Be sure to use stale bread that is at least a day old so it will absorb the butter and herb flavors.
This recipe will work with French bread, crusty Italian bread, and sourdough bread too.
Make them your own! Try Italian seasoning, Herbs de Provence, or sprinkle with Parmesan cheese.
Store leftover croutons in an airtight container on the counter for up to 10 days. If they start to soften (due to humidity) place them back in the oven to crisp them back up.