Start with a great loaf of homemade bread such as Grandmother Bread. If you’re stubborn, you can use bakery bread from the store. I highly recommend Grandmother Bread because the large-pored texture of this bread is perfect for letting the seasonings soak all the way through the croutons. These are also great made with cornbread!

Cut bread in thick slices then cube. Mix 1/2 cup (or more) of olive oil (depending on amount of croutons you are fixing) in a small bowl with seasonings to taste, such as garlic powder, salt, rosemary, basil, oregano, chives, etc. You can also add some finely shredded cheese. Pour the oil-seasonings into a gallon-size plastic storage bag. Add bread cubes, close the bag, and shake to combine with the oil-seasonings. Spread croutons in a single layer on a baking sheet.

Bake in a 300-degree oven for approximately 30 minutes. Watch it, you don’t want to overdo it, and your mileage will vary depending on the size and thickness of your croutons. You want them to turn golden-brown and slightly crisp. Let cool; store in an airtight container. The croutons should keep for about a week. Freeze for longer storage. Note: If you find your croutons aren’t as crispy the second day, pop them back in a hot oven (briefly) to re-crisp before using.