Copycat Outback Steakhouse Croutons

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Add copycat Outback Steakhouse croutons to my ever-growing list of things I have no self-control around. I love a crouton that is packed with flavor. The bread has to be crunchy, golden brown on the outside. And the inside has to be just a bit soft. Not like mushy soft, but softer than the crust. These croutons hit the spot and tested my ability to control myself like it hadn’t been tested in a long, long time.

Copycat Outback Steakhouse Croutons

Don’t over-melt the butter when you make these copycat Outback Steakhouse croutons. You want it a bit thick. Like the consistency of mayonnaise. That’s what you’re looking for. Me, I love Cajun seasoning, so I added extra. I like a little spiciness. Most salads don’t have any heat to them at all. No kick. Well, add a little extra seasoning and yours can.

This recipe calls for a whole loaf of Texas toast. That means you’ll get a lot of croutons. I do mean a lot. Enough for a big ole party or family get-together. You can easily cut the recipe in half and get a ‘manageable’ amount of croutons. Or make the entire thing and freeze any excess croutons for later.

You’ll also want to try these other awesome copycat salad dressings and toppings:
Applebee’s Honey Mustard Salad Dressing
Outback Steakhouse Ranch Salad Dressing
Ruby Tuesday Pumpernickel Croutons
Texas Roadhouse French Salad Dressing
Texas Roadhouse Ranch Salad Dressing

Also checkout my always-growing list of the best copycat garden salad dressings and toppings!

Copycat Outback Steakhouse Croutons

Copycat Outback Steakhouse Croutons

Fantastically-flavored croutons!
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Course Salad
Cuisine American
Servings 10 cups
Calories 170 kcal


  • 1 loaf Texas toast
  • 2 sticks unsalted butter one-half pound
  • 1 1/2 tablespoons Cajun seasoning more or less, to taste
  • 1/4 cup garlic minced


  • Preheat oven to 350 F.
  • Cut the bread into bite-sized pieces. I cut mine into 1" cubes. Transfer to two large baking sheets and bake for 8 or so minutes or until golden brown but NOT crunchy. You're more after color than doneness at this point. Remove and let cool.
  • Place butter in a microwave-safe bowl. Microwave for 30 seconds or more until the butter is just soft but NOT melted. You want it to be the consistency of mayonnaise.
  • Add the garlic and seasoning to the butter and mix well.
  • Transfer half of the butter mixture to a large bowl and add half of the bread cubes. Stir gently with a spatula or large spoon to coat well. Transfer the coated cubes back to a baking sheet. Repeat with the other half of the butter mixture and bread cubes.
  • Bake cubes another 10-20 minutes or until the croutons have the desired doneness, stirring every few minutes. For me this was about 10 minutes. I like my croutons to be crunchy on the outside and a little soft on the inside.
  • Remove from the oven and cool before serving.


Calories: 170kcalCarbohydrates: 2gProtein: 1gFat: 18gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 49mgSodium: 4mgPotassium: 43mgFiber: 0.4gSugar: 0.2gVitamin A: 1082IUVitamin C: 1mgCalcium: 14mgIron: 0.3mg
Keyword copycat, croutons
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