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.
Simple Steps for making 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.
Enjoy!
Ruby Tuesday Croutons Copycat – Pumpernickel Croutons
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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Excellent consistency, like Ruby Tuesdays & takes fantastic
So happy to hear it! Thanks for leaving a review!
These were perfect! She made them to go with Black bean and sweet potato soup. So easy and delicious!
I’m so glad you liked them! Thanks for taking the time to leave a review!
Waitress at Ruby Tuesdays said to use Lawry’s season salt along with garlic powder
Good to know!
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.
Sorry the word is suppose to be crouton not crofutons
So glad you enjoyed!
As a former Ruby’s employee you are missing sesame oil in your cc crouton recipe. They’ll never taste like the real thing without it
Thanks for the info! My son is severely allergic to sesame so we’ll be passing on that!
Would you include the sesame oil with the butter? If so, how much for this recipe?
So how much sesame oil do you use? And do you reduce the amount of butter when you do?
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.
Right?! They’re so addicting.
Can you cook these in an air fryer instead of the oven?
I haven’t tried it, but I bet it would work well!
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.
It totally makes sense that they are deep fried; no wonder they are so good! I hope you like these too!