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.
Servings: 4 cups
Calories: 693kcal
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
Calories: 693kcal | Carbohydrates: 113g | Protein: 21g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 1791mg | Potassium: 500mg | Fiber: 15g | Sugar: 1g | Vitamin A: 350IU | Vitamin C: 0.01mg | Calcium: 165mg | Iron: 7mg