Homemade Buttery Croutons

Allow loaf of French bread to sit out uncovered overnight. Using a bread knife, cut loaf of French bread into about 1/2 to 3/4 inch squares. Spread squares over a half sheet pan (preferably one with edges).

Melt butter completely over low heat. At the end, add minced garlic if using fresh. Stir together. (Fresh garlic can be replaced with 3 tablespoons garlic powder of desired.)

How the buttery goodness kisses the bread cubes is up to you. I like quickly dipping a spoonful of squares into the butter with a slotted spoon, then placing them back onto the tray. Some prefer to drizzle. Some may prefer to mix them all together in a large bowl. Whatever your method, make sure the bread cubes are well-covered with butter mixture.

Place all butter-coated bread cubes upon the tray again. Spread them out well. Dust a dash of sea salt over the croutons.

Bake for about 15–20 minutes until croutons are golden brown as pictured. You may like to toss them a bit mid way through the baking cycle.

Other things you can add to the butter mixture include Beau Monde spice (celery flavor), onion powder, Italian seasoning, red pepper flakes, etc.