In an empty large salad size mixing bowl, add the below. Let the mixture soak in the olive Oil, while you cut the bread. Cut bread in strips one way, then across to make 1/2 inch cubes.   The below recipe is designed for 1.5-2# of bread.  All breads soak up the seasoned olive oil mixture differently, but you'll need a full large loaf.  Or if you only have half of a loaf, then you can make the seasoned olive oil mixture and save 1/2 of it to use later.  It will last for months on the counter, and makes a great base for a stir fry or salad dressing.

Olive Oil ¼ cup

Dried Basil 3 Tablespoons, or 6 leaves of fresh basil finely chopped

Garlic Powder 1 Tablespoons

Ground Rosemary 1 tsp, may sub thyme or herbs of choice

Salt 2 tsp

Pepper 1 tsp

Cut up two pounds of bread cubes.  Add the bread cubes, and toss to combine.  There should be the seasoned oil mixture coating on all the bread cubes but not too much oil.  You do not want the bread crumbs to get soaked in oil.  Too much oil will prevent a nice crunchy crouton, and too little is a flavorless crouton.  I would toss by hand to get a real feel for the amount of bread cubes to add.  There should be no oil left over in the bottom of the bowl, and a slight residue on your hands.   

Spread the oiled croutons onto a cookie sheet into an evenly distributed one layer. Do not double croutons on top of each other or they won’t bake properly.

Bake at 350 degrees for ten minutes, then flip the croutons with a spatula, bake another ten minutes. Depending upon the oven, may need to add another couple of minutes. The croutons should be crunchy but not that hard.