Cube the bread, spread it out onto a large cookie or baking sheet.
Drizzle with olive oil (a couple of turns around the sheet should do it).
Season with salt and pepper and toss lightly.
Add additional seasonings to taste if desired (onion powder, garlic powder, parsley, sage, etc.).
Bake until the bread is lightly toasted and completely dried out. Stir occasionally to toast the cubes evenly.
Cool thoroughly and save in heavy zipper bags or a tight-sealing container.
Store cubes in the refrigerator for up to one month, or in the freezer for up to three months.
To Make Cubes for Stuffing - Add powdered sage, onion powder, and parsley to taste in step number four, and toss lightly before baking. Please note that sage is a strong spice. Add it sparingly, smelling and even tasting a few cubes as you go to make sure you are flavoring cubes that you’ll want to use and that won’t be over-seasoned.To Make Croutons - Add powdered garlic, onion powder, and parsley to taste in step number four, and toss lightly before baking.To Make Breadcrumbs - Use toasted cubes plain, or season with additional dried herbs and spices to your liking. Place the cubes of bread into the food processor or blender jar—pulse to your desired crumb size, approximately the size of rice grains. For the best results, add the cubes in small batches.Optional method - If you prefer to make breadcrumbs manually, place the dry cubes in a zipper bag, press to get the air out, and seal; then smash and roll the contents with a rolling pin to break the cubes into crumbs.