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An essential component of many salads, croutons don’t deserve to be an afterthought. Save those dull, dry, stale store-bought cubes for stuffing or bread pudding. Just like a loaf of freshly baked bread or a crusty baguette, croutons should be as enjoyable to eat on their own as they are in salads. With a few simple steps, you can transform a whole loaf of bread into croutons that are crispy on the outside and fluffy and flavorful on the inside. For best results, we recommend using a crusty bread—like a <a href="https://www.chefsteps.com/recipes/french-country-bread-in-one-day">country loaf</a>, sourdough boule, or baguette. How many croutons you make is up to you. You can use this technique to put leftover bread to good use, or tear up an entire loaf. The key is to make sure your oven is super hot and the bread bits are well-coated (but not soaking) in oil.