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Sadly, the Ruby Tuesday’s that was near our home is long gone. Oh how I do miss their salad bar. It was always well-stocked and super-cold. It was a happy time when I walked up with my plate and started to craft my salad creation. One of my favorite things on the bar, and the crowning piece for my salads, were the croutons. Perfectly crunchy on the outside, tender on the inside, I would mound them up on my plate. True. Well, now I have to make my copycat Ruby Tuesday pumpernickel croutons instead. In addition, I love them just as much!
Tasty Memories
I’m pretty sure the croutons at Ruby Tuesday weren’t baked. I think that’s ok. However, and more importantly, these taste like the croutons I remember. And that was my goal of these copycat Ruby Tuesday pumpernickel croutons: to reproduce that memory.
I could only find a lighter pumpernickel the day I made these. The ‘real’ ones used a darker bread. Either way, you’ll love them.
Also try my copycat of the croutons from Outback Steakhouse.
Copycat Ruby Tuesday Pumpernickel Croutons
Ingredients
- 4 cups pumpernickel bread cut into 1/2″ cubes
- 4 tablespoons unsalted butter melted
- 1/2 teaspoon garlic powder
- 1/2 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 or stir gently to coat.
- Pour bread out onto a large baking sheet. Spread out evenly.
- Bake for 10 minutes and check for crispiness. Bake longer if needed, but check every few minutes or so. The croutons will get crunchier as they cool so take them out before they are totally crunchy.
- Remove. Sprinkle with salt if desired.
- Let cool before serving.
