If desired trim the crusts from stale bread. Spread each slice with butter, thinly (or melt the butter and use a brush put the bare minimum of oil or butter on the bread as it will spread throughout the bread as it cooks).
Cut into ½ inch cubes and put on a cookie sheet in a single layer. Bake at 300 until delicately brown. Granulated garlic or an herb blend may be tossed with the croutons after they are done. Toss in some Parmesan on whim.
Many soups beg for a topping of croutons in each bowl.
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