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Last Updated on August 6, 2020 by Ellen Christian
Making pumpernickel croutons couldn’t be easier. Make a batch today and try them with your next garden salad!
As much as I enjoy salads, they taste so much better when you add a handful of crunchy croutons to the top. Homemade croutons are so easy to make and these are my favorite.
Making Pumpernickel Croutons
When it comes to croutons, my absolute favorite is pumpernickel croutons. I love dark bread whether that’s rye or brown bread. And pumpernickel makes wonderful croutons.
Now, if you have ever had a Ruby Tuesday salad, you may think that these are very similar. Making pumpernickel croutons following this recipe is a great way to make Ruby Tuesday copycat croutons. That way you can enjoy your favorite restaurant salad any time you want to.
When it comes to homemade croutons, it really is basically bread, oil, and seasonings. You can change up the type of seasonings to make each batch unique.
Of course, they are good on a salad, but you can also add a handful to your favorite soup. I love adding them to my homemade cream of tomato soup. But, they are also good on my homemade cream of mushroom soup.
Why are croutons called croutons?
The word croutons comes from the French word croute which means crust. And, it sounds a lot better than chunks of seasoned stale bread.
What do I need to make pumpernickel croutons?
You need these three things to get started:
- A loaf of day-old pumpernickel bread
- Olive oil
I use a combination of Italian seasonings, garlic powder, and salt and pepper. You can adjust it to your taste preferences. And, if you are watching your salt intake, you can leave out the salt.
What can I do with stale pumpernickel bread?
Of course, these pumpernickel croutons are the best way to use up stale bread. But, if you want a few more ideas, you can always make stuffing, bread pudding, strata, French toast, or French onion soup.
Are pumpernickel croutons vegan?
That really depends on the bread you use. Typically pumpernickel bread is made with milk and butter. However, if you make it from scratch using plant-based dairy products, then the bread itself will be vegan. And, since this recipe uses oil and not butter, the crouton recipe is vegan.
What other bread can I use?
You can use almost any type of bread to make croutons. Of course, for pumpernickel croutons, you need pumpernickel bread. But, you can make rye croutons, whole wheat croutons, or just use your favorite leftover homemade bread.
What type of salad should I serve this on?
If you’re making pumpernickel croutons for a salad, you may want to try a few of these:
- Lunch salad
- Easy summer salad
- Healthy broccoli salad with bacon
- Cucumber salad with dill
- Healthy shrimp salad
- Ultimate summer salad recipe
And, this easy raspberry vinaigrette salad dressing is perfect to top the entire creation with.
How do I store leftover croutons?
If you’re making pumpernickel croutons to use throughout the week, you want to make sure that they don’t lose their crunch while you’re storing them.
You will need to put them in a zipper plastic bag and remove as much as possible before you seal it. You can also use an airtight container. But, the key is that you need to find a container that fits the number of croutons you have left. Too much air in the container won’t keep them crispy.
Do not store them in the refrigerator. Instead, keep them on the counter at room temperature to keep them crunchy. This recipe is not suitable for freezing if you want them to stay crunchy.
You can store them for two to three days on the counter.
This recipe was originally published in 2009. It was updated in 2020 to add photos, a video, and more information.
- 1 loaf of pumpernickel bread
- 1/4 cup olive oil
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon pepper
- Preheat the oven to 375F. Line a baking sheet or dish with parchment paper.
- Slice the leftover pumpernickel bread into cubes.
- Drizzle the olive oil over the bread cubes.
- Sprinkle over the seasoning.
- Mix well.
- Spread the bread cubes out evenly in one layer.
- Bake until golden brown. Turn once to brown evenly.
- Bake 15 to 20 minutes depending on the sizes of the cubes.
- Allow them to cool and add them to your salad.
You can use any type of stale bread to make croutons. My favorite is pumpernickel.
Amount Per Serving: Calories: 144Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 445mgCarbohydrates: 5gFiber: 1gSugar: 0gProtein: 1g
Ellen is a busy mom of a 22-year-old son and 27-year-old daughter. She owns 5 blogs and is addicted to social media. She believes that it doesn’t have to be difficult to lead a healthy life. She shares simple healthy living tips to show busy women how to lead fulfilling lives. If you’d like to work together, email email@example.com to chat.