On a large pan lined with parchment paper or a silicone baking mat, spray or drizzle the bread with oil and spices and then mix together with your hands to coat each piece.
Spread out the cubes into one layer, making sure not to overcrowd them.
Bake the croutons for 10 minutes* (see notes below).
Notes
If you have less than 4 cups, you’ll likely want to use less seasoning. You can eyeball it, just make sure to put salt in your palm first, so you see the actual amount you’re adding.
You may need to do longer than 10 minutes. It’ll depend on how dry your bread is. If you want the croutons to be a little bit chewy still, stop after the 10-minute mark. If you want them to be crunchier, bake for 2 more minutes and check them again until they’ve reached your desired consistency. Keep in mind that they will harden a little as they cool.
Store in an airtight container at room temperature for 3-4 days or a couple of weeks in the freezer.