• Gather your ingredients so that you have everything close at hand on the counter or table. You'll want to use bread that is at least a week old for this recipe, or bread pieces that have been frozen (and thawed).

Prepare the Bread

• Using a cutting board and chef's knife, slice 2 cups sourdough bread into 1-inch cubes.

Season the Croutons

• In a large skillet, heat 3 tablespoons Extra Virgin olive oil and 2 tablespoons butter on medium heat until melted.
• Add the cubed sourdough to the butter and toss and stir until lightly coated. Cook on medium low heat until croutons are golden brown, about 5-7 minutes, turning often.
• Sprinkle the croutons with 1 tablespoon Italian seasoning and 2 teaspoons garlic powder.
• Transfer to a serving bowl. Serve warm with soup or at room temperature on your favorite salad. Makes 2 cups.