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

FAQs

Why are my croutons not crispy? ›

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.

Why are my homemade croutons soggy? It could be that you stored your croutons before they were fully cooled. Warm croutons trap moisture, and the croutons can become soggy if they're stored airtight too soon. This can also cause them to go stale too quickly.

You don't want any added moisture in the storage container. Once cooled, store the croutons in an airtight container or jar in a cool, dry place. To soak up any excess moisture, you can add a paper towel to the bottom of the container. Stored at room temperature, the homemade croutons will last up to 3 days.

How long do croutons last? 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.

This is why using an airtight food storage container is key. Always store your croutons separately from any other ingredients; they can be stored at room temperature for two weeks or in the fridge for three to four weeks.

They're wonderfully golden and crisp, and infinitely superior to dry, store-bought croutons. The best part about homemade croutons is that you can use your favorite bread, even if it's gone stale, and your croutons are ready in under 15 minutes.

Once they are cool, you need to store them in an airtight container, in a cool, dry place, away from light, to help prevent the oil in them from going rancid. The refrigerator is too moist, but the freezer might be okay for really long term storage, in a freezer bag with as much air removed as possible.

Croutons: Yes, you can freeze them! Cube stale bread and toast it for a few minutes. Then, place the croutons into a resealable freezer bag and stow in the freezer. You can also freeze the uncooked bread cubes and toast them at a later time.

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.

Why are my croutons bitter? ›

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.

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.

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.

Let me explain: Most croutons are crunchy through and through, but these are designed to be crispy on the outside and chewy in the middle–far better for munching out of hand (or as a complement to tender salad leaves) than the hard, desiccated store-bought kind.

If the bread is in a paper bag, remove it from the bag before putting it back into the oven. This step draws excess moisture out of the crust and makes it pleasingly crisp again. Plus, your kitchen will smell like warm, fresh bread. And what's not to love about that?

Texture Soggy or no longer crispy croutons suggest spoilage.