When I was baking bread at my Alma Mater, I used to make croutons out of my loaves to send to my parents. This was a way that I could share my fabulous bread with them so that it was still edible by the time they got it. I would send little zip-lock bags of croutons in packages for them to taste.
My Crouton Recipe
- Stale bread, cut into approximately 1" cubes 
- 1/2 cup olive oil 
- 2 tablespoons dried rosemary
- 4 cloves fresh garlic, minced or pressed in a garlic press
- 1/4 teaspoon dried oregano
- 1/8 teaspoon white pepper
- 1/8 teaspoon salt (to enhance flavor)
- Mix all of the ingredients together.
- Put the bread pieces in a large oven-safe pan so that they are 1-2 bread pieces thick, but no more.
- Pour the mixture over the breadcrumbs, stirring so that they become evenly coated
- Bake at 400 degrees F for 10 minutes (or until golden-brown), stirring every two minutes.
- Cool on a cooling rack over paper towels to absorb excess oil.
- When cool, serve in a salad.
Note: I think the most creative use of breadcrumbs I have ever seen comes from Wild Yeast.
- I searched for the article but I can't seem to find it. I will look again.
- Servia is the only person I know who actually snacks on croutons.
- If the bread is not stale, cut it and leave it in an open bowl on the counter or stale it at a low temperature in the oven.
- If you do not have enough bread crumbs for this much oil, you can save the rest of the mixture in the refrigerator for later.