Pumpernickel Croutons (Ruby Tuesday Copycat)
Homemade pumpernickel croutons bring the best part of the Ruby Tuesday salad bar to your own home. Loading your salad with these croutons will turn an ordinary salad into an extraordinary treat.
We used to have a Ruby Tuesday at our local mall.
It was my favorite to hit it up after a day of shopping for their salad bar.
Sure you could order a sandwich, but the salad bar with those slightly chewy on the inside, crispy on the outside pumpernickel croutons was what I always looked forward to.
Because those croutons.
Swoon.
Forget the salad.
I could eat an entire plate full of them with their buttery lightly garlicky flavor.
And now I can’t remember the last time I went to the mall and I am pretty sure the Ruby Tuesday there is no more.
So I was super delighted to nail these copycat Ruby Tuesday pumpernickel croutons.
Ingredients
To make these you’ll need:
- Pumpernickel bread– Cut into cubes
- Butter– Melted. You could use salted or unsalted butter
- Garlic powder– Just a touch
- Salt– If you are using salted butter skip the salt.
How to Make
These Ruby Tuesday pumpernickel croutons are so easy to make!
Just toss the cubed bread together with the salt and garlic powder.
Pour the melted butter over top and give the bread cubes another toss.
Use a slotted spoon to transfer the buttered, seasoned bread cubes onto baking sheet in an even layer.
Bake the croutons at 375 for 10 to 12 minutes or just until the croutons are crispy but not hard.
Serve on your favorite salad.
Enjoy!
How to Store Homemade Croutons
Store homemade croutons in an airtight container or in an airtight, ziplocking bag on the counter for up to 3 days.
Do not refrigerate them as they will get soft in the fridge.
Tips and Tricks
- Stale bread will crisp up faster than fresh pumpernickel.
- Don’t let the croutons cook too much. You don’t want them to get too hard. Ruby Tuesday’s croutons were always slightly crispy but still soft and chewy on the inside.
- I like to let the croutons sit and cool for a few minutes before I add them to a salad so the heat doesn’t wilt my greens and so the croutons have a minute to crisp up as they cool.
Salad Recipes to Add Pumpernickel Croutons To
Homemade pumpernickel croutons are a delicious addition to almost any salad.
Make them and enjoy!
Looking for a salad recipe to add pumpernickel croutons to?
Try these:
If you’ve tried these PUMPERNICKEL CROUTONS, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Pumpernickel Croutons (Ruby Tuesday Copycat)
Ingredients
- 4 cups 1/2" pumpernickel bread cubes
- 4 tbsp butter melted
- 1/2 tsp garlic powder
- 1/2 tsp salt
Instructions
- Add the cubed bread, garlic, and salt to a large mixing bowl. Toss until evenly combined.4 cups 1/2" pumpernickel bread cubes, 1/2 tsp garlic powder, 1/2 tsp salt
- Pour the melted butter evenly out over the top, then toss again until the bread's evenly coated and has soaked up all the butter4 tbsp butter
- Using a slotted spoon, transfer the butter soaked bread crumbs to a large baking sheet and spread them out in an even layer.
- Bake at 375° for 10-12 minutes, just until crispy but not overly hard.
- Serve & enjoy!
Notes
- Stale bread will crisp up faster than fresh pumpernickel.
- Don't let the croutons cook too much. You don't want them to get too hard. Ruby Tuesday's croutons were always slightly crispy but still soft and chewy on the inside.
- I like to let the croutons sit and cool for a few minutes before I add them to a salad so the heat doesn't wilt my greens and so the croutons have a minute to crisp up as they cool.
Nutrition
