Cut bread into 3/4-inch cubes for a hearty crunch. Go smaller (1/2-inch) for extra crispness.
Spread the cubes on a sheet pan and let them air-dry 15–20 minutes while you prep the butter. This step boosts crunch.
In a small saucepan over low heat, melt butter with olive oil.
Add garlic and warm gently for 1–2 minutes until fragrant. Do not brown the garlic.
Stir in salt, pepper, and dried herbs.
Place bread cubes in a large bowl.
Drizzle warm garlic butter over the bread and toss thoroughly until every piece looks glossy. Add Parmesan if using and toss again.
Oven (most even):
Preheat to 375°F (190°C). Line a rimmed baking sheet with parchment.
Spread cubes in a single layer with a little space between pieces.
Bake 12–16 minutes, stirring once halfway, until golden and crisp at the edges.
Stovetop (fast):
Heat a large nonstick or stainless skillet over medium heat.
Add coated cubes and toast 8–12 minutes, stirring often for even color.
Air fryer (ultra crisp):
Air fry at 350°F (175°C) for 6–9 minutes, shaking the basket every 2–3 minutes.
Transfer croutons to a wire rack and cool completely. This locks in crispiness.
Use mixed crumb bread: A slightly open crumb (sourdough/ciabatta) means lighter croutons with big crunch.
Don’t crowd the pan: Airflow creates crisp edges. Two pans beat one overloaded pan.
Season while warm: Taste a hot crouton; adjust salt immediately so it sticks.
