When I make croutons, I use stale bread,left out to dry for a day (I put it on a cooling rack so both sides of the slice is exposed). After slicing the bread into cubes with a serrated knife, I put them in a bag with the seasonings that I want and shake, then toast lightly (the croutons, not the bag!). I don't know about spraying with butter--never tried it.

I always use fresh bread for making croutons. I think it ends up tasting fresher than old bread.

I slice it thick and cube it. Then I put it on a cookie sheet and put it in the oven on maybe 250°F for a half hour or until it dries fairly well on the outside, enough to hold the individual shapes, but not so much to make the whole thing crunchy.

Just before serving them with a salad, I'll heat some butter and good olive oil in a large pan, throw in a smashed clove of garlic, some salt and pepper and whatever dried herbs I feel like that day. I'll toss the croutons quickly and really well to make sure they all get coated on all sides with the oil and herbs. Then I'll let them sit to get just a bit toasty, toss them again and toast the other side.

Joe

I use fresh bread too. Sliced thick, rubbed with a clove of garlic and then cut in to cubes. I heat olive oil in a frying pan and when hot toss the bread cubes in the hot oil and saute until lightly golden, turning often and then I put them on a cookie sheet in a 350°F oven to finish off. They should be dry and crisp. If you like them seasoned toss with some fresh grated parmesan cheese while they are still warm.

They are a must in my cesar salad.

Oh, Ann that looks good! I use only sour dough bread because I like the texture, not the soft and dense bread that the OP mentioned.

Leave out to dry a bit, toss in a bowl with a small amount of olive oil with seasonings, garlic, whatever, and then on a baking sheet in the oven until toasted.

Helene, I don't use "soft" bread either. Just whatever homemade bread I have on hand. And lately that has been sourdough too.

I don't bother to let it dry first though. I like how the fresh cubes absorb more of the oil.

Ann

If the croutons "melted" in your mouth, it might be that they were made with croissants, not bread. I've had these and they do indeed melt in the mouth.

Teresa

If I want melt in the mouth toast or croutons, I make them similar to zweiback toast, that is.... toast bread cubes slowly in my countertop oven on a tray at a low temperature.
They come out light as a feather.

SharonCb

I make my croutons in a slow oven 200-250 the same as SharonCb. I drizzle cut up homemade bread cubes with olive oil - butter is lovely, too - tossed with whatever herbs and minced garlic I'm in the mood for.

Thank you everyone for your help!

I just took them out of the oven. They came out harder than I wanted. But, I used a hot oven. I didn't get to see barnmom and canarybird's posts. Next time, I will try a low and slow bake.

And if that doesn't work, I'll try the croissants and see how that goes. Guess I'll have to make some big croissants, the croutons I had were pretty good size.

Thanks again everyone!