Store leftover bread and rolls in the freezer until you have the equivalent of five to six slices. Thaw, then use a bread knife to remove the crusts. Even the crusts can be used for making Fresh or dried bread crumbs. Instructions follow.) Cut the remaining bread into the desired size cubes. After melting butter with olive oil in a large skillet over medium heat, add minced garlic and saute about a minute. Remove the pan from the heat and add the bread cubes, stirring until theyre well coated with the butter mixture. While the bread cubes cool slightly, combine Parmesan and desired herbs and spices in a heavy plastic or paper bag. Add the bread cubes and toss to coat evenly with the cheese mixture. Spread the bread cubes in an even layer on an ungreased jelly roll pan and bake until lightly browned and crisp, stirring occasionally. After cooling place the croutons in a storage bag and freeze until needed. To make fresh bread crumbs, tear the crust bits into tiny pieces or place in a food processor fitted with the metal blade then pulse on and off until the crumbs are the desired size. For dried bread crumbs, place bread crusts in a single layer on an ungreased baking sheet and toast in a 300? oven until dried and crisp. Run the bread through the fine blade of a meat grinder or place in a food processor fitted with the metal blade and pulse on and off until crumbs are the desired size. Using the following crouton recipe as a guide for proportions, vary the flavors as desired.