Preheat the air fryer to 400°F on Air Crisp (or Air Fry) for 5 minutes.: You will notice the basket warming and the unit settling into a steady hum, which sets the stage for immediate, even cooking. Preheating ensures the moment the cubes hit the hot air they begin to seize and brown instead of slowly drying out. A common mistake is skipping preheat, which can lead to limp, unevenly toasted pieces; always wait the full preheat time so the first minute of cooking is effective.
Cut bread into 1-inch cubes, using all three types of bread. You should have about 6 cups of bread cubes total. Place them in a large mixing bowl.: As you slice, pay attention to uniformity, the 1 inch size gives the ideal balance of crunchy exterior and tender crumb inside. The tactile feel of a properly cut cube is firm but not compressed. If the cubes are inconsistent, some will brown too quickly and others will remain underdone, so take a little extra care to make them similar in size.
Season the bread cubes by sprinkling parsley, garlic powder, and salt over the top. Toss gently to coat evenly.: When you sprinkle the seasonings, you should see the flecks of parsley and dusting of garlic powder settle on the surfaces. Tossing gently helps distribute the dry seasonings so you do not end up with concentrated pockets. If you skip gentle tossing and instead pack the cubes, you risk crushing them and creating uneven surface area that will brown irregularly.
Drizzle melted butter over the seasoned bread cubes. Toss again until all cubes are well coated with butter and seasoning.: The butter should form a slight sheen on the cubes, and when you toss you will hear a soft clinking as crumbs shift. That glossy coating is what promotes the Maillard browning and lovable crunch. Be mindful not to drench the bread, excess butter pools and makes certain cubes soggy; aim for a light, even glaze.
Add the bread cubes to the air fryer basket. Air fry for 8 minutes, pausing to shake and toss the cubes every 2 minutes to ensure even cooking.: As you add the cubes, arrange them in as single a layer as possible so hot air circulates freely; you will see pockets of movement where air flows. The cubes should sit with space between them instead of packed tight. Overcrowding is a frequent error that yields steaming instead of crisping, so work in batches if needed to maintain airflow.
Optional: For extra crunchy croutons, air fry for 2 additional minutes.: Listen for a gentle rattling as you shake the basket, and watch for progressive color change from pale to golden to a deeper amber. The intermittent tosses redistribute cubes, exposing all faces to the hot circulating air. If you neglect to shake, one side can overbrown while another remains pale, so set a timer to remind yourself to move them.
Once done, remove croutons and spread them on a baking sheet lined with paper towels. Let cool in a single layer for a few minutes before serving.: For extra crunchy croutons, air fry for 2 additional minutes : Those extra minutes intensify the crunch and deepen the toast, producing a nuttier aroma and small blistered edges. The sound will shift to a crisp snap when you bite, which is the cue that they have reached maximum crunch. Be cautious, two extra minutes can turn golden to too dark quickly, so watch closely during this final push.
Once done, remove croutons and spread them on a baking sheet lined with paper towels. Let cool in a single layer for a few minutes before serving: Cooling on a single layer lets steam escape and prevents residual heat from softening the texture, you will notice the surface firming as they cool. The paper towels will absorb any excess butter , leaving the croutons pleasantly dry to the touch. A common misstep is piling them up hot, which traps steam and makes them lose their crisp; always cool them briefly in a single layer.
