The Best Homemade Croutons Recipe (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?

Method. Just place the cubes of bread in a bowl, together with the oil, and stir them around so that they get an even coating. Then arrange them on a baking sheet. Bake them on a high shelf in the oven for 10 minutes or until they are crisp and golden.

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.

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.

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.

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.

Why are my croutons bitter? If the herbs or fresh garlic burns when making croutons, they can taste bitter. Try infusing the garlic flavor into warm olive oil, then remove the pieces before coating the bread. Alternatively, use garlic powder for a roasted flavor that doesn't burn.

Why Breadcrumbs Are the New Croutons. Move over, croutons: Breadcrumbs are the better way to add texture and crunch to salads. The Caesar dressing acts as a glue that clings them onto every piece of romaine lettuce, so that — unlike croutons — the breadcrumbs don't fall to the bottom.

The most common way to tell if croutons have gone bad is by smell and taste. If they have an off smell, it's best to throw them out. Similarly, if they taste stale or have lost their crunch, it's time to discard them.

Are croutons just stale bread? ›

Croutons are a great way to make use of stale bread, as is French toast. You could even make croutons out of sandwich bread. Ideally, though, you'll use bread that you can slice yourself into relatively thick slices (about 3/4-inch wide). That way, we can make even cubes.

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.

The torn and olive oil covered covered croutons will stay nice and crispy for a few hours after making them. If you have leftovers, you can simply re-crisp them by running them back in the oven for about 5 minutes on 350 degrees.

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.

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.

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.”