Preheat oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.
Using a serrated knife, gently slice bread into ¾ inch cubes and place in a large bowl.
In a separate bowl, combine olive oil and melted butter. Slowly drizzle butter mixture over bread cubes while stirring, and continue tossing until evenly coated. Sprinkle bread cubes with parsley, garlic powder, and salt and toss to coat. Spread into a single layer on prepared baking sheet.
Bake until golden brown and to your desired crunchiness. Baking time can vary widely depending on the moisture and density of the bread used (stale bread will bake faster). I highly recommend checking on your croutons every 5 minutes for best results. This may take about 15 to 20 minutes.
Remove from oven and allow to cool completely before storing.
Video
Notes
Want to double this recipe? Spread your croutons across two baking sheets. Overcrowding the pan will cause your croutons to bake unevenly and not crisp up nicely.
Homemade croutons will keep for up to two weeks in a tightly sealed container at room temperature.
To freeze, allow to cool completely, then store in a freezer safe container. Croutons will keep for up to 6 weeks in the freezer. To thaw, place on counter at room temperature for 30 minutes.