1. Slice the ends of the bread (not really necessary).
2. Cut them into cubes to make the croutons.
3. Spread them on a baking sheet and toast them in a 350F oven for 5-10 minutes until done.
4. You can do this on a skillet – will save time.
5. Meanwhile take the thick yogurt and place it in a bowl
6. Add the cumin powder, chillies, salt and cilantro. Beat it well.
7. Just before serving the raita add the croutons.
8. Adding it before hand will make the bread disintegrate in the raita. We want it soft and NOT mushy.
9. If you like, garnish it with some more roasted cumin powder and chilli powder.
10. Serve this as an accompaniment for pulao/Pilaf and biryani based dishes.

Courtesy: http://chefinyou.com/