This is so easy… you’ll kick yourself for buying those expensive store bought croutons all these years! Start by saving your bread ends and/or stale bread that didn’t get eaten while it was still fresh. (Your croutons don’t even have to be from all the same kind of bread! I like having a mixture of different breads together, I think it adds a nice visual depth to the salad.) Anyhow, I keep the bread ends in a bag in the freezer, until I have enough to make a batch of croutons.
When you’re ready, chop them into bite-sized pieces (I guess you could actually do this before you put them in the freezer too!).
Preheat the oven to 375 degrees.
Toss the bite-sized bread pieces in a big bowl with olive oil until very lightly coated.
Optional: Toss with your favorite herbs… like garlic powder, parsley, oregano, etc.
Spread on a cookie sheet in a single layer, and bake for about 15 minutes, or until crisp.
For stuffing – skip the olive oil and seasonings, and toast slowly at 200 degrees until crisp. These store well long-term for use as bread crumbs, or in stuffing/dressings.