Cut the Bread - Cut the bread into about ¾-inch cubes. Measure out 4 cups for the recipe.
For Baked Croutons
Heat the Oven - Set the oven rack to the middle position. Heat to 375ºF (190ºC).
Season the Bread - To a medium bowl, add 4 cups of bread cubes. Drizzle olive oil on top, and stir evenly to coat. Sprinkle in the salt and Italian seasonings, and stir to combine.
Bake the Bread - Transfer the bread to a rimmed sheet pan. Spread into a single layer. Bake for 5 minutes. Stir and bake for another 5 minutes. The croutons should be lightly browned and crispy. If needed, bake for another 2 to 4 minutes or until dry and crunchy.
Cool the Croutons - Place the sheet pan on a wire rack. Cool the croutons completely for about 10 minutes.
For Stovetop Croutons
Toast the Bread - Heat a large skillet over medium-low heat. Add the olive oil, once hot, add the 4 cups of bread in a single layer. Toast, stirring every 1 to 2 minutes until lightly browned and crispy, about 8 to 10 minutes total.
Season the Croutons - Turn the heat down to low. Sprinkle the salt and Italian seasonings over the croutons, stir to combine.
Cool the Croutons - Turn off the heat, and move to a cool area on the stove. Cool the croutons completely in the skillet for about 10 minutes.
Notes
Recipe Yield: About 4 cups
Serving Size: 1/4 cup
Storing: Store in an airtight container at room temperature for up to 2 weeks. Freeze for up to 2 months.
Bread Selection: Any type of bread or roll can be used. French bread, a baguette, and sandwich slices will be the lightest and crispest. Less time may be needed for sweeter brioche, Hawaiian rolls, or cornbread to prevent burning.