Makes about 2 cups

4 or 5 ½ inch thick slices of French type bread

2 to 3 tablespoons of olive oil

3 or 4 cloves of garlic, very finely minced

A pinch of Italian seasoning

Salt and fresh ground black pepper to taste

Remove the crusts from the bread and cut into ½ inch cubes.  Spread out on a tray and allow to sit for about 30 minutes.  Combine remaining ingredients in a bowl and mix well.  Leave sit for about 30 minutes. 

Preheat the oven to 350°.  When ready to proceed, mix the oil/garlic mixture again and pour onto a large flat plate.  Scatter the bread cubes on the plate and toss them about gently to evenly coat with the oil. 

Why do this on a plate?  If you do it in a bowl, the first few bread cubes to come in contact with the oil will absorb it all, leaving the others with no flavor.  Scatter the seasoned bread cubes on a baking sheet lined with a piece of Bakers’ Parchment.  Place in the preheated oven for about ten minutes, or until golden brown.  These seasoned croutons may be kept in a tightly closed container for up to two weeks without getting rancid.