Mix all the herbs. Add olive oil. Toss cubed bread in the mixture.
Spread cubed bread on a parchment lined baking sheet. Bake at 325°F for 20 minutes.
Notes
I did not add salt and pepper, but you could add those as well. The garlic powder and onion powder add a salty flavor.If you aren't using all the croutons right away, bake them for a few minutes to crisp them up again, if needed. If you store them in an airtight container, they should stay crispy.They will last up to 2 weeks in an airtight container at room temperature.You can also mix just the herbs, and add the olive oil and bread when you're ready to eat them. Making them in small batches will ensure they are always crispy.