Place bread cubes on a cookie sheet or in a large roasting pan.
4 Cups Bread
Dry at a 350°F oven. Stir bread every 10 minutes until almost completely dry.
Meanwhile, melt butter in a sauce pan over low heat. Add garlic. Cook on very low heat for 3-5 minutes. You just want to warm the garlic and release the oils. You will be able to smell the garlic as it warms up. Set aside off heat.
1 Cup Butter, 5 Cloves Garlic, 2 Tablespoons Parsley
When bread is dry, pour butter mixture over dried bread.
Add a bit salt and pepper.
Salt and Pepper to taste
Stir and return to oven for about 5 minutes until crunchy
Remove from oven and let cool completely. Store in an air tight container for up to 2 weeks.
Notes
Cut bread into any size you desire
Consistent size pieces dry more evenly
Stir bread cubes often to make certain the pieces in the center dry too
If using dried parsley, use 1-2 teaspoons
Once you've added the butter mixture, taste the croutons. Add a bit of salt and pepper to your liking.
Croutons can be stored in an airtight container at room temperature for one week