Don't throw out any old bread no matter how small. Keep crusts, rolls, heels, crackers, dry oatmeal & any other scraps of bread by starting a freezer bag or using a large leftover freezer container. Just toss those pieces in as they accumulate. You can have two different containers one for larger pieces and one for smaller ones. With the larger ones cut them into cubes & when you need croutons, remove them and bake in the oven @ 400 degrees until lightly browned, dry & toasted. Be sure to stir so they don't burn or only brown on one side. Remove the dry cubes and toss in oil infused with garlic &/or herbs. I add a little garlic salt also. Great with salads and soups.
With the smaller pieces you saved. Remove from the container & place in the food processor until they are crumbs. Dry on a cookie sheet as above. Watch closely as they get brown very quickly. Add herbs & store in a metal container or jar with lid to keep crisp. Only dry enough to use in a few days as they do not keep a long time. Great over casseroles, in crab cakes, meatloaf, meatballs or any dish you want to use as a filler. Just plain without the herbs they are good over baked fruit desserts with small pats of butter, cinnamon, chopped nuts & sugar.