Crispy Croutons From Fresh Bread

Like making bread pudding or French Toast( lost bread) , i think it's better to make these things with day old bread left in the open to harden and absorb better.

But i like this too.
Im going to do this tomorrow with 2 loaves of fresh bread.

I don't fry so I tear unsliced bread into small chunks, put them in a bowl with a drizzle of olive oil and garlic (or whatever) stir them around to coat and then put them on a baking tray and put them in the oven for 10 minutes or so.

The rough surface area gives them a nice crunch on the outside but not so hard on the inside that they break your teeth ... and easy and not time consuming lol.