From Cook's Illustrated, associated with their Roasted Butternut Squash Soup recipe.
3 tablespoons unsalted butter
1 tablespoonolive oil
3 large sliceshigh-quality sandwich bread, cut into 1/2-inch cubes (about 2 cups)
Heat butter and oil in 12-inch skillet over medium heat. When foaming subsides, add bread cubes and cook, stirring frequently, until golden brown, about 10 minutes. transfer croutons to paper towel-lined plate and season with salt to taste.