I let the cubes dry out on a cookie sheet for a few hours while I ran errands. I then tossed them in a bowl with extra virgin olive oil, a tiny amount of homemade pesto, salt, pepper, and some Italian seasonings. The newly flavored bread cubes went into a 350 degree oven until they turned a nice golden brown.
Normally I don't eat croutons because they're not very good for you. If you make them yourself you can control all of the ingredients, though. Plus it's a great use for stale bread. So far we've used them in a homemade ceasar salad and in my gazpacho (I make gazpacho about once a week). They would be great in a hot soup too.
The best part is that I made these croutons for about a buck and they are just as good as the La Brea Bakery croutons that cost almost 7 bucks for a small bag.
PS. Nothing goes better with a ceasar salad than Stella Artois.