Here is how Paul makes croutons. We use these for his Caesar Salad (recipe just posted today - see below) and - one of Thelma's innovations - in our Split Pea Soup. Like everything, the better the flavor of your olive oil and butter, the better the final product will be.
Cut stale bread into cubes the day before and let dry. You can also use dried french bread as we did here, but it is easier and tidier to cut it before it dries.
In a large skillet, heat a couple of tablespoons of Extra Virgin Olive Oil and add an equal amount of butter.
When melted, throw in the bread cubes and toss quickly so that the oil gets on each piece.
Toast over medium high heat, turning each with tongs as it browns until all sides are brown.
Drain on brown paper (brown paper grocery sacks are the best) or paper towels.
Use right away, or store at room temperature. They will keep for a few days, unless people come past and snack on them! :-)