20SlicesStale or Fresh BreadStale bread is easier to cut, and you should use any kind of bread that you like the taste of.
1/4 - 1/2 CupOlive Oil or Melted ButterYour preference
Instructions
Oven Method
Preheat oven to 350 degrees.
Some people like to cut off the crusts – some people do not cut off the crusts. I usually cut off the crusts before I cut the bread into cubes; place into a large bowl. (Some people like to tear the bread into pieces rather than cut the bread. I find that it is faster to cut the bread and it looks nicer).
Melt the butter or use olive oil and drizzle over the bread cubes. Mix to incorporate.
Arrange bread cubes on a cookie sheet that has not been greased or tin foil on the cookie sheet. I actually use two cookie sheets so that there is a single layer of croutons on the cookie sheet. This helps the bread cubes bake evenly.
Bake for approximately 15 minutes until browned. Stir approximately halfway through baking. Let cool and store in airtight container or plastic bag that seals. (cook to your desired level of crispiness and toasting on the bread cubes).
Stove Top Method
Some people like to cut off the crusts – some people do not cut off the crusts. I usually cut off the crusts before I cut the bread into cubes; place into a large bowl. (Some people like to tear the bread into pieces rather than cut the bread. I find that it is faster to cut the bread and it looks nicer).
Melt the butter or use olive oil and drizzle over the bread cubes. Mix to incorporate.
Cook for approximately 10 minutes on medium heat until golden brown. Cook in small batches a little at a time (single layer of cubed bread) in a large sauté pan. Stir occasionally throughout.
Let cool and store in airtight container or plastic bag that seals.