Chop up bread (fresh, stale, brown, white whatever) into squares.
Combine olive oil (or butter), crushed/minced garlic, salt, pepper, herbs (thyme, oregano, onion powder worked well for me) in a bowl.
Or use a blender to make a more uniform oil/sauce.
Stir in the bread, mix to combine. Spread on baking sheet. Bake at 300 or 350 for 15-20 min or until crunchy/golden. Easy to toast while you have something else baking- they don't mind changes in temperature-- just be sure that whatever else you're cooking won't mind taking in a garlic scent (i.e. don't cook cookies and crutons at the same time!)
A Note about Cruton Storage
Don't keep these in a sealed plastic/glass container as they will get soggy. Either keep in the pan in the turned off oven (assuming you don't use your oven often) or transfer to a PAPER BAG. The paper bag will soak up the oil which doesn't look pretty but will keep the crutons crunchy.