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

Cook Time 10

Total Time 15

Servings cups

Calories 693kcal

Author Based on a recipe from Rachel Cooks

Equipment

Ingredients

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

Instructions

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.

Notes

You can substitute dark rye in a pinch, but the flavor won't quite be the same.

Nutrition