Ruby Tuesday Croutons Copycat – Pumpernickel Croutons | with VIDEO
Posted: 12/20/2017
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These Ruby Tuesday Croutons are the perfect copycat recipe – they taste just like the restaurant’s version and they couldn’t be easier to make at home! You’ll find these are the perfect topping for any salad!
I’ll be honest, it’s been a long long time since I ate at Ruby Tuesday’s, but I’ll never forget the croutons on their salad bar. Satisfyingly crispy but still soft on the inside, salty and garlicky and….is it still a salad if it’s just two cups of croutons?
No? Well, shoot. The good thing about these croutons is that I’m pretty sure my version is healthier than the ones at the restaurant which taste like they’re literally taking a bath in butter.
Now, granted, these have a fair amount of butter too because I wanted them to taste just like the deliciousness that Ruby Tuesday croutons provide. However, the great part about them is that you can control the butter yourself (use less if you want!). You can also control the sodium by using more or less salt.
I couldn’t stop popping these babies in my mouth. I made them a day or two before I photographed them (Michigan is stingy with the sunshine in the winter and I photograph in natural light), and I nearly had to make another batch because I couldn’t stop eating these.
Here are the simple steps for making these Ruby Tuesday Croutons:
- Cut up bread into small cubes.
- Combine bread, garlic powder, and salt.
- Drizzle with butter!
- Spread in an even layer on a baking sheet and bake at 375°F until crispy!
Making croutons of any kind is a total game-changer, just read the comments on my homemade croutons and you’ll see!
PS: I have you covered if you want more information on how to make croutons.
Used in this recipe:
Enjoy!
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
cups
These Ruby Tuesday Croutons are the perfect copycat recipe - they taste just like the restaurant's version and they couldn't be easier to make at home! You'll find these are the perfect topping for any salad!
Ingredients
- 4 cups pumpernickel bread cubes (approximately 1/2-inch cubes)
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 375°F.
- In a large bowl, combine the bread, garlic powder, and salt. Drizzle butter over bread while stirring. Stir well until bread is coated by all ingredients and butter is absorbed.
- Spread the bread cubes into an even layer on a sheet pan. Don’t crowd the pan. Bake for 10 minutes, or until crisp. If you’re using super fresh bread, they’ll take a little longer to become golden brown. If the bread is stale and dry, it may get crispy faster, so keep an eye on it!
Notes
- Store in an airtight container at room temperature, use within 3-4 days.
Nutrition Information
Serving: 1/4 cup, Calories: 168kcal, Carbohydrates: 27g, Protein: 5g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Cholesterol: 8mg, Sodium: 404mg, Fiber: 4g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Husband’s take: He likes these with a little less garlic than is written in the recipe – he’s not a huge fan of garlic.
Changes I would make: None are necessary!
Difficulty: So easy!
Sheri Frattarelli says
Easy and delicious and did not want to waste my pumpernickel bread. They were so great in my salad. Will only make homemade crofutons for now on.
Sheri Frattarelli says
Sorry the word is suppose to be crouton not crofutons
Rachel Gurk says
So glad you enjoyed!
Renie says
Make these often because we run out of them so fast! Mainly because we eat them by the handful. They don’t always make it to the salad! So goos.
Rachel Gurk says
Right?! They’re so addicting.
Kimberly McCoy says
Can you cook these in an air fryer instead of the oven?
Rachel Gurk says
I haven’t tried it, but I bet it would work well!
Andrea says
I canNOT wait to try these! I am so glad. Found your recipe. :-) I know that at Ruby Tuesday’s, they are fried (you can order them in bags, and the manager is who told me you have to give them time to fry them as they make them on demand), which is what gives them the unique texture, but I am hoping to get close with your recipe.
Rachel Gurk says
It totally makes sense that they are deep fried; no wonder they are so good! I hope you like these too!
David N says
Just did it and it turned out great!!
I think I may have used a little more butter than the recipe suggested. Also, I probably could have put on some more salt/garlic!
But it turned out great!
Rachel Gurk says
A little extra butter is never a bad idea. ;) Thanks for taking the time to leave a comment!
Claire says
Didn’t get crisp like ruby tuesday. Not chewy either. Hard in some spots and soggy otherwise.
Rachel Gurk says
Sorry to hear you didn’t like these. It’s been awhile since I’ve had Ruby Tuesdays, but I remember them having a crisp on the outside and chewier/soft on the inside, which I think these replicate perfectly. If you want them crisper, just continue cooking for a little longer.
Kathleen Urban says
from one foodie to an expert foodie, thanks a million for your website and email shares! Generous foodies are the best foodies!
Rachel Gurk says
Aww, thank you so much! I appreciate your kind words.
Nessa says
Okay, so my husband and I love the Ruby Tuesday croutons, and I’m so glad I found this recipe! I’m still working on getting them crisp on the outside and soft in the middle like theirs, but they are SO delicious! And I have yet to try them as actually croutons… they make great snacking food! I take them in baggies to work to munch on!
Rachel Gurk says
I love that! I’m so glad you like this recipe (they are great for snacking on!). Thanks for taking the time to come back and leave a comment!
C says
The texture of my fresh pumpernickel loaf must’ve been off. The croutons crumbled in the mouth and had no chew. Decent flavor but will have to experiment with different bread sources. Either that or cut into too small of pieces. Definitely did not overbake. Still good.
Rachel Gurk says
Oh shoot, I’m sorry to hear that! I’m glad you still liked them…maybe your bread was too fluffy/dry?
Diana says
I love Ruby Tuesday’s croutons! Now I love these!! How fun! I made them with a delicious salad for a family get together. With homemade salad dressing Took the salad up a notch! My new secret recipe! lol no, I’ll share if they ask! :)
Rachel Gurk says
So happy to hear that! Thanks for taking the time to come back and leave a comment!
S says
Great!!!! The only thing I would change would be to use a tiny bit more garlic powder and salt.
Rachel Gurk says
So glad you liked these! My husband is sensitive to garlic and salt so I always have a tendency to go a little lighter on those two ingredients. I personally think the more the better, too, though! Thanks for taking the time to come back and leave a comment!
Tammi J says
I was just at Ruby Tuesday’s yesterday for my Birthday and tried them and asked for the recipe, they said we can’t give it out. I found yours and I am going to try it! I like that they are baked vs deep fried! I’ll let you know how they turned out!
Rachel Gurk says
Oh yay! I hope you like these just as much! Happy Birthday!
cakespy says
Cool!! I don’t think I have ever tried these at Ruby Tuesday but they sound awesome. Homemade looks even better, I’m sure!! I love croutons with a little creative flavor.
Mike says
Oh my goodness! I cannot wait to make these! I LOVE the croutons at Ruby Tuesday. Thank you for posting the recipe.
Rachel Gurk says
Yay! I hope you love these just as much!