In a large bowl, toss to combine the bread, cheese, garlic powder, salt, and pepper.
Toss the bread with the oil, distributing it as evenly as you can.
Spread the bread cubes onto a half sheet pan, giving the bread space to brown.
Bake for about 10-15 minutes**, or until slightly golden brown and crisp on the outside, but still moist inside.
Let the croutons cool on the tray, and enjoy!
Notes
*You may also use melted butter, or any other fat of your choice that has an enjoyable flavor to you. Use about 1 tbsp of fat per cup of bread.**This time may vary depending on the staleness of your bread. Go by color and doneness (and when in doubt, taste one).Storing leftovers: Let cool completely, then store in an airtight container at room temperature for 2 days, or in the fridge for 7 days. If you want to keep them longer, freezing is recommended.Freezing: Let them cool completely, then keep in an airtight container for up to 2 months.Reheating: If reheating from the fridge, bake in a 300F oven for about 5 minutes. If reheating from frozen, bake in a 300F oven for 8-10 minutes.This recipe is slightly adapted from my recipe on the Pioneer Woman's blog.