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:
- 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
- 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!
- Store in an airtight container at room temperature, use within 3-4 days.
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!