Copycat Ruby Tuesday Pumpernickel Croutons

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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!

Copycat Ruby Tuesday Pumpernickel Croutons

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.

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 Ruby Tuesday Pumpernickel Croutons

Copycat Ruby Tuesday Pumpernickel Croutons

Crispy on the outside, soft on the inside and oh so good.
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Course Salad
Cuisine American
Servings 4 cups
Calories 693 kcal


  • 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


  • 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.


Calories: 693kcalCarbohydrates: 113gProtein: 21gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 30mgSodium: 1703mgPotassium: 500mgFiber: 15gSugar: 1gVitamin A: 350IUVitamin C: 0.01mgCalcium: 165mgIron: 7mg
Keyword copycat, croutons
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