Prep the bread. Cut the bread into 1/2- to 3/4-inch cubes. Aim for even pieces so they crisp at the same rate. If your bread is very fresh and soft, let the cubes air-dry on the counter for 10–15 minutes.

Season. In a large bowl, toss the bread with olive oil (or butter) until lightly coated—no dry spots, but not greasy. Sprinkle in garlic powder, herbs, salt, and pepper. Toss again to distribute evenly. Add optional Parmesan or spices if using.

Preheat the air fryer. Set it to 375°F (190°C) for 2–3 minutes. A preheated basket helps prevent sticking and promotes quick browning.

Arrange in the basket. Spread the seasoned bread in a single layer. A little overlap is fine, but avoid piling. Work in batches if needed to keep airflow strong.

Air fry. Cook for 5–7 minutes, shaking the basket or stirring halfway through. Check at the 5-minute mark; they should be golden at the edges and firming up.

Fine-tune the texture. For extra crisp croutons, air fry 1–2 minutes more. For a chewier center, stop when they’re just golden.

Cool completely. Transfer to a baking sheet or plate to cool. They crisp even more as they cool, so don’t judge too soon.

Season to finish. Taste. Add a small pinch of salt or a dusting of Parmesan while warm, if desired.