1. In a large saute pan over medium heat, melt the butter. When the butter is bubbling and melted (do not let it brown) add the thyme, garlic, and chilies. Saute for a couple of minutes, tossing to coat with the butter.
2. When you hear the thyme start to snap and pop, add the bread pieces.
3. Toss to coat. Cook, stirring or tossing occasionally for 5-7 minutes.
4. Meanwhile, preheat the broiler.
5. Place the bread under the broiler for 3-5 minutes until it is crisped and brown.
6. If desired, finish on the stove, with 2 more minutes of sautéing.
7. Remove the pan from the heat and transfer croutons to another dish to cool.
8. Remove the thyme, garlic, and chilies* from the croutons. Enjoy the croutons immediately or keep stored in an air-tight container for 2 days.

Makes 2-4 cups of croutons.

*Do not simply discard these ingredients. Chef Scott uses the thyme bundles to season stocks and the sautéed garlic adds depth to his appetizing aioli.