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!
*You may also use 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).Leftover croutons definitely taste best on the same day they're made, but they still last through the next day, stored at room temperature in a bag or container.This recipe is slightly adapted from my recipe on the Pioneer Woman's blog.