Preheat oven to 375 degrees. Spritz a cookie sheet with spray butter, or rub with a stick of butter to coat.

Cut slices of bread into the size of croutons you desire. I left the crusts on.

Lay bread on prepared cookie sheet in a single layer.

Melt butter and whisk in garlic and oregano. Drizzle over the top of the bread.

Bake for 5 minutes, turn bread over. Continue this method every 5 minutes until bread is toasted to your desired crispness. I like mine golden brown on the outside and still soft in the middle. Mine took just under 20 minutes. Watch them closely.

Sprinkle with sea salt when you remove them from the oven. Let cool. Store in an air tight container. Use within one week.