Divine Texas Roadhouse Croutons: 1 Easy Fix

When I started my journey to lose 80 pounds, I thought giving up my favorite Southern comfort foods meant saying goodbye to flavor forever. I mean, how can you have a good salad without that satisfying, salty crunch? That’s why I spent months in my Asheville kitchen trying to nail down the perfect, cleaner version of those addictive Texas Roadhouse Croutons. I needed that steakhouse experience without all the processed stuff!

Trust me, I know how hard it is to find a side dish or salad topper that truly satisfies that craving. But I cracked the code! These homemade croutons are unbelievably crunchy and packed with that savory seasoning blend you recognize instantly. I’m Jordan Bell, and on my Easy Detox Recipes blog, I focus on making traditional Southern comfort food clean and easy. These seasoned bread cubes are proof you don’t have to compromise on taste to reach your goals. They are my new go-to!

Assembling Your Texas Roadhouse Croutons Ingredients

Okay, getting these Texas Roadhouse Croutons right starts with having the right building blocks. Don’t stress too much; the ingredients list is super short! We are creating those perfectly seasoned bread cubes, and having everything measured out makes the tossing process so much faster. You just need bread, butter, and a few simple spices that I bet you already have sitting in your spice rack right now.

Here’s what you need to gather before we even think about preheating the oven:

Ingredient	Amount
Bread (cubed)	1 loaf (12 ounces)
Unsalted Butter (melted)	1/4 cup
Italian Seasoning	2 teaspoons
Garlic Powder	1 teaspoon
Onion Powder	1 teaspoon
Fine Sea Salt	3/4 teaspoon
Black Pepper	1/2 teaspoon

Essential Components for Perfect Texas Roadhouse Croutons

Bread Selection Guidance

For the best crunch, you absolutely must cut your bread into uniform 3/4-inch cubes. I usually use a sturdy loaf—maybe a day-old French bread or even a good quality sandwich loaf works fine here. Uniform size means they all bake evenly, which is key!

Flavoring Mix Details

The seasoning combo is where the magic happens! You need 2 teaspoons of Italian seasoning, and then 1 teaspoon each of garlic powder and onion powder. Don’t forget that 3/4 teaspoon of fine sea salt and half a teaspoon of black pepper to really make those flavors pop.

Why You Will Love These Texas Roadhouse Croutons

Seriously, once you try these homemade seasoned bread cubes, you’ll never go back to the stuff in the big plastic container. I developed this recipe specifically so you wouldn’t miss out on that satisfying crunch when eating your favorite salads. They are so simple that even if you’re ten minutes away from dinner, you can whip these up!

Here is why these Texas Roadhouse Croutons are about to become a staple in your kitchen:

Ease of Preparation

• Zero complicated steps—just toss, spread, and bake!
• The prep time is only about ten minutes, which is fantastic for weeknight meals.
• They bake up perfectly golden and crunchy in under 20 minutes.

Authentic Steakhouse Flavor Profile

• That signature savory blend of Italian herbs, garlic, and onion powder tastes exactly like eating at the restaurant.
• They are fantastic not just on salads, but straight out of the bowl as a snack.
• You control the salt and butter, making them a cleaner comfort food option.

Step-by-Step Instructions for Making Texas Roadhouse Croutons

Alright, let’s get these amazing Texas Roadhouse Croutons into the oven! This process is quick, but we need to pay attention to a couple of small details to make sure they get that signature crispness we are looking for. Remember, we’re aiming for golden perfection, not burnt edges!

First things first, get your oven warmed up to 375°F (190°C). I always grab a big baking sheet and line it with parchment paper. Trust me, cleanup is a breeze this way, and nothing sticks! You’ll need a large bowl for mixing everything up.

Preparing the Bread and Seasoning Coat

Take those cubed bread pieces and put them in your large bowl. Now, drizzle that 1/4 cup of melted butter right over the top. Don’t dump it all in one spot—try to spread it around a little. Next, sprinkle on all your dry seasonings: the Italian seasoning, garlic powder, onion powder, salt, and pepper. Here’s the crucial part about tossing: be gentle! You want to lift and fold the bread cubes carefully with your hands or a rubber spatula. We want them coated evenly, but if you mash them around, you’ll crush them into crumbs instead of nice croutons. Just toss gently until you see every piece has a little kiss of butter and spice on it.

Baking for Optimal Crunch

Once they are coated, spread those seasoned bread cubes onto your prepared baking sheet. This step is non-negotiable: spread them out in a single layer. If they are piled up, they steam instead of bake, and we want crunch! Give them space to breathe. Pop the tray into the preheated oven for about 15 to 20 minutes total. You absolutely must turn them over halfway through—around the 8-minute mark—to ensure both sides get that beautiful golden-brown color. Keep an eye on them, because ovens vary!

Cooling and Setting the Texture

When the timer goes off and they look perfectly toasted, pull them out immediately. Place the sheet on a wire rack and just let them sit there. You have to let them cool completely before you serve them or store them. If you try to put warm croutons into an airtight container, the trapped moisture will turn them soft instead of keeping them crisp. Patience here pays off big time for the ultimate crunch!

Tips for Success with Your Texas Roadhouse Croutons

I’ve made these Texas Roadhouse Croutons so many times I know exactly where things can go sideways, so let me give you a few quick pointers. You want maximum crunch and flavor, right? A few minor tweaks based on your ingredients can make all the difference between a good crouton and the absolute best one you’ve ever made at home.

Adjusting for Bread Thickness

If you decided to use a really thick, dense loaf—maybe some rustic sourdough—don’t worry if the initial 15 minutes doesn’t crisp them up perfectly. Just give them a few extra minutes in the oven, checking frequently after the 20-minute mark. You’re looking for that deep golden hue, not just pale brown.

Butter Selection Considerations

I always call for unsalted butter so I can control the salt level myself, but if you’re in a pinch and only have salted butter, go ahead and use it! Just be sure to slightly reduce the 3/4 teaspoon of fine sea salt you add to the seasoning mix. That way, your Texas Roadhouse Croutons won’t end up tasting too salty.

Storing Your Homemade Texas Roadhouse Croutons

The biggest challenge with homemade croutons, even these amazing Texas Roadhouse Croutons, is keeping them crunchy once they cool down. They are so much better fresh, but luckily, they store really well if you follow one simple rule: keep the air out!

Once they are completely cool—and I mean stone-cold—transfer them immediately into an airtight container. A sturdy Ziploc bag with all the air squeezed out works great too. If you leave them exposed to the kitchen air for even an hour, they start getting soft. Stored correctly, these seasoned bread cubes should stay perfectly crisp for up to a full week. Don’t be surprised if they disappear long before then, though!

Answering Common Questions About Texas Roadhouse Croutons

It’s totally normal to have questions when you’re swapping out a store-bought favorite for a homemade version. I get asked all the time about how to store them or what happens if I mess up the seasoning. Don’t worry, I’ve got the answers you need to make sure your batch of Texas Roadhouse Croutons is perfect every time. These are simple fixes for common kitchen worries!

How Long Do These Texas Roadhouse Croutons Last?

If you managed to save any, they will last about one week stored properly. Remember what I said about cooling them completely? That’s your insurance policy for longevity. Keep them sealed tight in an airtight container at room temperature. If they start tasting a little less snappy after day five, toss them in a toaster oven for 60 seconds to refresh that crunch!

What is the Best Bread for Homemade Croutons?

While I mentioned using a standard loaf, the absolute best bread for these homemade croutons is one that’s slightly stale—maybe a day or two old. Stale bread holds its shape much better during the tossing and baking process. Day-old French bread or even thick-cut brioche (if you want a slightly sweeter version) works wonders. Just make sure you stick to those 3/4-inch cubes for even baking!

Can I Make Texas Roadhouse Croutons Without Onion Powder?

Yes, absolutely! If you don’t have onion powder or just aren’t a fan, you can definitely skip it. I noted that the flavor will still be excellent. You might want to bump up the garlic powder by just a quarter teaspoon to compensate for the missing savory depth, but honestly, the Italian seasoning carries most of that flavor profile anyway. No need to stress over one missing spice when making your Texas Roadhouse Croutons!

Estimated Nutritional Values for Texas Roadhouse Croutons

When you’re eating clean like I do on my journey, you want to know what you’re putting in your body, even with tasty sides like these. These numbers are estimates based on the ingredients listed above, but they give you a great idea of what you’re enjoying when you snack on these seasoned bread cubes.

Approximate Nutritional Breakdown

Nutrient	Amount (per 1/2 cup)
Calories	180
Fat	12g
Sodium	250mg
Carbohydrates	15g
Protein	3g

Share Your Perfect Texas Roadhouse Croutons Experience

I’ve poured all my best tips into making these the best Texas Roadhouse Croutons you’ve ever had outside of a restaurant! Now it’s your turn! Did you try them? Tell me how they turned out for your salad tonight. Drop a rating below or snap a picture and show me how crunchy those seasoned bread cubes got! Check out my latest thoughts on clean eating inspiration.

If you want to see more visual inspiration for these recipes, you can always find me over on Pinterest. If you are looking for more bread recipes, you might enjoy my post on the miracle no-knead bread.

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