In a large bowl, toss the bread cubes with half the olive oil, Italian herbs, and Parmesan.
Add a pinch of salt and cracked pepper to taste.
Add the remaining olive oil, Italian herbs, and Parmesan.
Toss well until evenly distributed.
Taste for seasoning and adjust for salt and pepper as needed.
Heat a seasoned cast iron skillet to medium heat.
Pour the seasoned croutons into the heated pan and spread into an even layer.
Flip the croutons every 2 minutes or so to ensure even searing on all sides.
Grill the croutons in the skillet for about 10 minutes or until the outsides are golden and crispy while the insides are still chewy.
Remove from the heat and place the skillet on a cooling rack, stirring occasionally to assist in cooling and to keep the croutons from sweating and becoming soggy.
Serve as a salad topping, as a snack, or dry out and process into Italian bread crumbs.