Cuban Bread Croutons

• Olive oil for frying
• 4 to 6 (1⁄3- to ½-inch-thick) slices day-old Cuban or French bread

In a heavy skillet, heat about ½ inch of oil. When the oil is hot enough that a small cube of bread sizzles when dropped in the oil, add 2 or 3 of the bread slices at a time and fry, turning once, until golden brown, 1 to 2 minutes. Remove the croutons with a slotted spatula and drain well on paper tow