6cupsbread of choice*, cut into 1-inch (2 ½ cm) cubes(8 slices standard-size sandwich bread or 4-5 slices of larger bread like sourdough yield ~6 cups or 250 g)
Add all ingredients to a baking sheet and toss with clean hands to evenly coat. Bake for 8-12 minutes (8 for softer croutons, 12 for crunchier), or until slightly golden and firm to the touch. We baked ours for 10 minutes.
Let cool slightly before serving with soup or salad. Leftovers keep in an airtight container at room temperature for 1-2 days.
Video
Notes
*We tested this with regular sourdough bread, whole wheat sandwich bread, and store-bought gluten-free loaf bread. All worked well and produced flavorful, versatile croutons! We liked the sourdough croutons the best as they maintained the best texture and had the best flavor, but sandwich bread produced more classic “crunchy” croutons!
*Nutrition information is a rough estimate calculated with sourdough bread.