Cracker Barrel Croutons Copycat Recipe
These Cracker Barrel croutons are the buttery, seasoned cubes that turn an ordinary salad into something you actually look forward to eating. If you’ve ever picked them out of the bag at the table before the food even arrived, this recipe is for you.
Making them at home takes about 30 minutes and uses ingredients you probably already have. The result is crisp edges with a slightly chewy center, coated in that herby, garlicky butter that makes the originals so hard to put down.
Why I Love This Recipe
The butter-to-bread ratio here is generous, and that’s exactly why it works. Each cube gets a proper coating rather than a thin mist of oil, so you get real flavor in every bite.
They hold up well in a salad without turning soggy immediately, because the edges are genuinely crunchy from the oven. That texture contrast is what keeps you reaching for more.
This is the version I keep coming back to for weeknight salads and soups alike.
Recipe Ingredients
- 8 cups cubed white bread (about 1 loaf) – Day-old or slightly stale bread gives the best crunch; fresh bread can turn out soft
- 6 tbsp unsalted butter – Melted; unsalted lets you control the salt level precisely
- 2 tbsp olive oil – Keeps the butter from burning and adds a light fruitiness
- 1 tsp garlic powder – Granulated garlic powder works better than fresh here; it coats evenly without burning
- 1 tsp onion powder – Rounds out the savory base
- 1 tsp dried parsley – For color and a mild herby note
- 1/2 tsp dried thyme – Adds a faint earthiness that reads as “restaurant seasoning”
- 1/2 tsp dried oregano – Pairs with the thyme to build depth
- 1 tsp kosher salt – Adjust to taste after baking
- 1/4 tsp black pepper – Freshly ground if you have it
Variations / Substitutions
- Sourdough instead of white bread – Gives a tangier flavor and slightly denser crunch that works especially well in Caesar salads.
- Brown butter instead of melted butter – Cook the butter in a saucepan until it smells nutty and turns amber, then use it as a one-for-one swap for a deeper, richer coating.
- Smoked paprika (1/2 tsp) – Add it alongside the garlic powder for a warm, smoky note without adding heat.
- Red pepper flakes (1/4 tsp) – Stir into the butter mixture if you want a small kick in the background.
- Dairy-free – Replace the 6 tbsp butter with an equal amount of vegan butter or just use all olive oil (8 tbsp total); the croutons will be a little lighter in flavor but still very good.
- Parmesan crust – Toss 3 tbsp finely grated Parmesan into the bowl with the seasoned bread before baking for a salty, nutty crust on each cube.
If you love this kind of simple, homemade pantry recipe, you might also enjoy a Cracker Barrel Chicken and Dumplings Copycat Recipe.
How To Make Cracker Barrel Croutons
Step 1: Cube and Season the Bread
Preheat your oven to 375°F (190°C), then get straight into the bread. Cut the 8 cups of cubed white bread into roughly 3/4-inch cubes and spread them in a single layer in a large bowl. In a small saucepan or in the microwave, melt the 6 tbsp unsalted butter, then whisk in the 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried parsley, 1/2 tsp dried thyme, 1/2 tsp dried oregano, 1 tsp kosher salt, and 1/4 tsp black pepper. Pour the entire mixture over the bread cubes and toss well until every cube looks glossy and coated, about 2 minutes of tossing.
If a few cubes look dry, that’s fine. Uneven coating actually creates variation in the final texture, with some cubes going extra crisp and others staying slightly softer in the center, which is exactly what makes these interesting.
Step 2: Bake the Croutons
Spread the seasoned bread cubes in a single layer on a rimmed baking sheet. Make sure they are not overlapping or they will steam rather than crisp. Slide the pan into the preheated 375°F (190°C) oven and bake for 20 to 25 minutes, turning the croutons once at the 12-minute mark, until the edges are deep golden and the cubes feel firm when you press one lightly.
At the 12-minute flip, the bottoms will be golden and the tops still pale, which is exactly where you want them at that point. After the full 20 to 25 minutes, the whole cube should be an even amber color and the kitchen should smell like toasted garlic butter.
Don’t rush past 20 minutes hoping for soft croutons. Any softness at this stage will disappear as they cool and crisp up further on the pan, so pulling them out too early is the main reason homemade croutons end up chewy.
Step 3: Plate and Garnish
Pull the pan from the oven and let the croutons sit on the baking sheet for 5 minutes, then transfer them to a wide serving bowl or scatter them directly over your salad. For the best presentation, pile them loosely so you can see the golden edges on each cube, then finish with a small pinch of flaky salt and a light dusting of dried parsley over the top.
Recipe Tips
- Use bread that is at least a day old. Fresh bread has too much moisture and tends to turn chewy in the center rather than crisping through. Leave a sliced loaf uncovered on the counter overnight if you only have fresh.
- Don’t skip the flip. Turning the croutons at 12 minutes is the difference between evenly golden and one-sided with pale tops. Set a timer so you don’t forget.
- Taste and adjust salt after baking, not before. The bread absorbs salt as it bakes, and what tastes well-seasoned in the bowl can be just right or slightly strong once it’s crisped and concentrated.
- Cool completely before storing. Any residual warmth trapped in a sealed container creates steam, which softens the crunch. Spread them on the pan until fully cool first.
Bake times vary slightly by bread thickness, so use color and firmness as your main cues:
| Cube Size | Bake Time | Turn At |
|---|---|---|
| 1/2 inch | 15 to 18 mins | 8 mins |
| 3/4 inch | 20 to 25 mins | 12 mins |
| 1 inch | 25 to 28 mins | 13 mins |
How To Store
- Refrigerate – Not recommended; the fridge adds moisture and softens the croutons. Room temperature storage is better.
- Room Temperature – Store in an airtight container or zip-top bag at room temperature for up to 5 days. Press out as much air as possible before sealing.
- Reheating – If they soften after a few days, spread them on a baking sheet and bake at 300°F (150°C) for 5 to 8 minutes to bring back the crunch.
What To Serve With Cracker Barrel Croutons
A classic wedge salad with iceberg, blue cheese dressing, and bacon bits is the most obvious pairing, and it works because the croutons add the crunch the soft lettuce lacks. They’re also very good on top of a creamy tomato soup, where the butter in the croutons soaks up just enough broth at the edges without disintegrating. For something heartier, toss them into a Caesar salad with shaved Parmesan, where the seasoning on the croutons lines up with the anchovy-forward dressing rather than fighting it.
Frequently Asked Questions
Can I make these ahead of time for a party?
Yes. Bake them up to 3 days before and store at room temperature in an airtight container. They hold their crunch well without any extra effort.
Can I use a different type of bread, like brioche or whole wheat?
Brioche works but bakes faster and browns more deeply because of the sugar content, so check it at 15 minutes. Whole wheat gives a slightly nutty flavor and a denser bite, which pairs well with heartier salads.
My croutons turned out pale and soft. What went wrong?
Most likely the bread was too fresh and moist, or the cubes were crowded on the pan and steamed instead of toasted. Give them more space and another 5 minutes in the oven.
Can I make this recipe gluten-free?
Yes. Use a sturdy gluten-free sandwich bread. The texture will be a little more fragile, so handle them gently when tossing and turning, and start checking for doneness at 18 minutes.
Ingredients
Method
- Preheat oven to 375°F (190°C). Cut bread into 3/4-inch cubes and place in a large bowl. Whisk together the melted 6 tbsp butter, 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried parsley, 1/2 tsp dried thyme, 1/2 tsp dried oregano, 1 tsp kosher salt, and 1/4 tsp black pepper, then pour over the bread and toss until every cube is coated, about 2 minutes.
- Spread the coated bread cubes in a single layer on a rimmed baking sheet. Bake at 375°F (190°C) for 20 to 25 minutes, flipping once at the 12-minute mark, until deep golden and firm to the touch.
- Remove from oven, rest on the pan for 5 minutes, then transfer to a serving bowl, pile loosely, and finish with a pinch of flaky salt and a dusting of dried parsley.
