Homemade Croutons - 4 ingredients! Recipe - Rachel Cooks® (2024)

FAQs

How do you keep homemade croutons crispy? ›

The key to crispy croutons is making sure that they're fully dried out in the oven and crunchy all the way through. They should not be chewy when they come out of the oven. Bake croutons in a single layer on the baking sheet to crisp up the bread, rather than steaming it. Why are my homemade croutons soggy?

Crowding the pan.

Pile the bread cubes on top of each other and they won't have enough space to crisp up and brown. Instead, make sure they're in a even layer.

Nearly any type of bread—in a loaf or pre-sliced, with or without crust—may be used to make croutons. Dry or stale bread or leftover bread is usually used instead of fresh bread.

The expected shelf-life for homemade croutons is about two weeks. Moisture encourages mold, so make sure your croutons are completely dehydrated during the bake and let cool completely at room temperature before storing them away in an airtight container.

Cool a batch of homemade croutons before you store them.

If you toss warm croutons into a storage bag, the bag traps moisture and you'll be left with soggy croutons! To avoid a mushy mess, spread the croutons in a single layer and cool them completely. If you're storing store-bought croutons, you can skip this step.

Croutons don't expire in the sense that they become dangerous to eat. There simply isn't enough moisture in them to feed an spoilage bacteria and other such organisms.

Yes! Allow baked croutons to cool completely. Place in airtight packaging and freeze up to 3 months, or longer if vacuum sealed.

Croutons do, in fact, go bad. However, because they are toasted pieces of bread with no moisture, they will last for 8 to 10 months if wrapped and stored tightly. The package will not last longer than a month once it is opened. If you want to create your own fresh croutons, they will last no more than two weeks.”

Our croutons are made with romano cheese, seasoned with garlic, Italian herbs & spices, and baked to a delicious golden brown. Try all of Olive Garden's signature ingredients.

What is healthier than croutons? ›

Almonds, walnuts, or pecans add a delightful crunch to salads and are rich in healthy fats and protein. They provide a nutrient-dense alternative to croutons, supporting heart health and satiety.

Add torn pieces or cubes of bread to a sandwich bag or container in the freezer. Keep adding to the container if you have a few heels of bread to use before you make croutons.

Typically, homemade croutons remain fresh for up to two weeks if kept in an airtight container at room temperature. Their longevity hinges on how dry and crispy they are initially; the drier the croutons, the longer they can be preserved without losing their quality.

If you're baking your croutons, make sure they are well-spaced-out on a shallow tray to ensure they crisp evenly and they don't steam, causing them to become soggy. They also need to be in a single layer and not touching. If you're frying the croutons, toss the pan regularly to make sure they crisp evenly.

Soggy croutons often happen with leftover salad or prepackaged salads that have been sitting for a while. But they can also occur if you've prepped your salad too early and let it sit in the bowl for too long; the croutons take on moisture, and the crisped-up bread goes soft.

Keep crispy stuff and cheesy stuff off

Since a salad is typically a high-moisture dish, it's best to keep anything crispy or cheesy off until serving. Crispy items such as croutons or fried wontons will become soggy and cheese will become soft.

Let croutons cool in a single layer on the baking sheet. Use immediately or keep in an airtight container for up to 2 days. To refresh stale croutons, bake for 3 to 4 minutes at 400 degrees.