My favorite bread for making croutons is a loaf of the Francese from Iggy’s Bread of the World. Locally, I know you can find it at Whole Foods (which I still refer to as Bread & Circus), Wilson Farms, or at the Iggy’s bakery near Fresh Pond. You can use any other country-style loaf, if you prefer.

Preheat the oven to 350F.

Cut the loaf into ¾ to 1-inch cubes. I leave the crust on, as I like the rustic look. If you prefer, you can remove the crust. Distribute the bread cubes in a single layer onto large baking sheets.

For baking, you have two options. I usually follow option #2.

1. Bake for 10 to 15 minutes, until they are lightly toasted. Shake the pan about halfway through baking. Remove from oven to cool.
2. Bake the bread cubes for 8 to 10 minutes, until they are just slightly browned. Turn off the oven, and leave them in the oven overnight. They turn out just right.