Recipe for croutons for 20 portions:

Ingredients:
- 1 loaf of day-old bread (French or Italian bread works best)
- 1/2 cup olive oil
- 2 cloves of garlic, minced
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried herbs (such as thyme, oregano, or basil)

Instructions:
1. Preheat the oven to 350°F (180°C).
2. Cut the bread into small cubes, about 1 inch in size.
3. In a large bowl, mix together the olive oil, minced garlic, salt, pepper, and dried herbs.
4. Add the bread cubes to the bowl and toss until they are evenly coated with the oil mixture.
5. Spread the bread cubes in a single layer on a baking sheet.
6. Bake in the preheated oven for 15-20 minutes, or until the croutons are golden brown and crispy.
7. Remove from the oven and let cool before serving.
8. Store any leftover croutons in an airtight container at room temperature for up to a week.

Ingredients:

- 4 (1 lb) loaves French bread, stale
- 1 cup olive oil
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper

Instructions:

1. Preheat oven to 350°F (175°C).
2. Cut bread into 1-inch cubes.
3. In a large bowl, combine olive oil, oregano, thyme, garlic powder, onion powder, salt, and pepper.
4. Toss bread cubes in the oil mixture until evenly coated.
5. Spread bread cubes on a large baking sheet and bake for 15-20 minutes, or until golden brown and crispy.
6. Allow croutons to cool before storing in an airtight container.

Yield: Approximately 10 cups (5 quarts) or 20 portions (1/2 cup each)