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Copycat Ruby Tuesday Croutons
I used a fresh loaf of pumpernickel bread when I made copycat Ruby Tuesday croutons. Fresh bread takes longer to bake but I think it makes for a better duplicate of the original: a little crunch but mostly soft and tender crouton.
Course Bread
Cuisine American
Keyword croutons
Prep Time 5 minutes minutes
Cook Time 10 minutes minutes
Total Time 15 minutes minutes
Servings 4 cups
Calories 693 kcal
4 cups pumpernickel cut into 1/2" cubes 4 tablespoons unsalted butter melted ½ teaspoon garlic powder ½ teaspoon kosher salt plus a bit more
Preheat oven to 375 F.
Place breadcrumbs into a large bowl.
Place butter into a small bowl. Stir in the garlic powder and salt.
Pour butter mixture over breadcrumbs and toss gently to coat.
Pour bread out onto a large baking sheet (or two) and spread out evenly.
Bake for 10 minutes and check for crispness. Bake longer if needed, but check every minute or so.
Remove and let cool before using. Sprinkle with more salt if desired.
Calories: 693 kcal | Carbohydrates: 113 g | Protein: 21 g | Fat: 19 g | Saturated Fat: 8 g | Trans Fat: 1 g | Cholesterol: 30 mg | Sodium: 1703 mg | Potassium: 500 mg | Fiber: 15 g | Sugar: 1 g | Vitamin A: 350 IU | Vitamin C: 1 mg | Calcium: 165 mg | Iron: 7 mg