Copycat Ruby Tuesday Croutons Food

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COPYCAT RUBY TUESDAY CROUTONS



Copycat Ruby Tuesday Croutons image

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.

Provided by Based on a recipe from Rachel Cooks

Categories     Bread

Time 15m

Number Of Ingredients 4

4 cups pumpernickel (cut into 1/2" cubes)
4 tablespoons unsalted butter (melted)
1/2 teaspoon garlic powder
1/2 teaspoon kosher salt (plus a bit more)

Steps:

  • 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.

Nutrition Facts : Carbohydrate 113 g, Protein 21 g, Fat 19 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 30 mg, Sodium 1703 mg, Fiber 15 g, Sugar 1 g, Calories 693 kcal, ServingSize 1 serving

RUBY TUESDAY CROUTONS COPYCAT - PUMPERNICKEL CROUTONS



Ruby Tuesday Croutons Copycat - Pumpernickel Croutons image

These Ruby Tuesday Croutons are the perfect copycat recipe - they taste just like the restaurant's version and they couldn't be easier to make at home! You'll find these are the perfect topping for any salad!

Provided by Rachel Gurk

Categories     Salads

Time 15m

Number Of Ingredients 4

4 cups pumpernickel bread cubes (approximately 1/2-inch cubes)
4 tablespoons (1/2 stick) unsalted butter, melted
1/2 teaspoon garlic powder
1/2 teaspoon salt

Steps:

  • Preheat the oven to 375°F.
  • In a large bowl, combine the bread, garlic powder, and salt. Drizzle butter over bread while stirring. Stir well until bread is coated by all ingredients and butter is absorbed.
  • Spread the bread cubes into an even layer on a sheet pan. Don't crowd the pan. Bake for 10 minutes, or until crisp. If you're using super fresh bread, they'll take a little longer to become golden brown. If the bread is stale and dry, it may get crispy faster, so keep an eye on it!

Nutrition Facts : ServingSize 1 /4 cup, Calories 168 kcal, Carbohydrate 27 g, Protein 5 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 404 mg, Fiber 4 g, UnsaturatedFat 2 g

RUBY TUESDAY'S CROUTONS



Ruby Tuesday's Croutons image

Make and share this Ruby Tuesday's Croutons recipe from Food.com.

Provided by oharaj5

Categories     Breads

Time 10m

Yield 6 cups, 8 serving(s)

Number Of Ingredients 3

3 cups honey-wheat bread, cubed
garlic salt
2 cups oil (for deep fying)

Steps:

  • Cut the loaf of bread into bite size cubes.
  • deep fry for about 1 -2 minutes. They should not come out solid but semi soft.
  • As the croutons come out of the deep fryer,sprinkle with garlic salt.
  • Enjoy with your favorite salad or soup!

Nutrition Facts : Calories 481.8, Fat 54.5, SaturatedFat 7.1

CROUTONS



Croutons image

Provided by Food Network

Time 30m

Yield 2 cups

Number Of Ingredients 5

2 tablespoons unsalted butter, melted
2 tablespoons olive oil
1/2 teaspoon dried oregano
1/2 teaspoon garlic salt
2 cups 1/2-inch cubes crusty Italian bread

Steps:

  • Preheat the oven to 350 degrees F.
  • Whisk the butter, olive oil, oregano and garlic salt. Toss with the bread cubes. Spread in a single layer on a baking sheet. Bake until golden brown and toasted, 15 to 20 minutes.

THE BEST EVER CROUTONS



The Best Ever Croutons image

These croutons are crunchy on the outside and chewy on the inside and the best I've ever had. One of the restaurants (Ruby Tuesday's) we go to told me that their croutons were deep fried, so I just had to try my hand at it. Well, it worked and now when I want to indulge just a little I whip up a batch to eat on a salad, my...

Provided by Kimberly Biegacki

Categories     Other Snacks

Number Of Ingredients 4

loaf of pumpernickel bread
or loaf of honey wheat bread
garlic salt
or beau monde seasoning for a unique taste

Steps:

  • 1. Cut up your pumperkickel bread in 1 inch squares or a little larger if you want. I only deep fried them for 10 seconds or less. You want them to be crunchy on the outside but chewy on the inside.
  • 2. Drain them on a paper towel and sprinkle your garlic salt or beau monde seasonings for a different taste.
  • 3. Now you can enjoy them on a salad or just with some homemade ranch dressing.
  • 4. Here are the croutons from Ruby Tuesday's on a beautiful salad.

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