Texas Roadhouse Croutons Copycat Recipe
These Texas Roadhouse croutons are the crispy, garlicky, seasoned bread cubes that make their house salad worth ordering every time. If you want that same crunch at home, this recipe gets you there in about 30 minutes with a half a loaf of bread and pantry staples.
This is the version I keep coming back to for weeknight salads. It costs almost nothing to make and the croutons stay crisp for days.
Why I Love This Recipe
The garlic butter soaks into the bread before it toasts, so every cube has seasoning all the way through, not just on the surface.
They come out with genuinely crisp edges and a slightly chewy center, which is exactly the texture worth eating by themselves over the sink.
The batch is big enough to last the week, and they hold up in dressing without turning to mush immediately.
Recipe Ingredients
- 8 oz day-old white or sourdough bread – Slightly stale bread absorbs the butter without going soggy
- 3 tbsp unsalted butter – Melted; use salted if that is all you have and reduce added salt by half
- 1 tbsp olive oil – Keeps the butter from burning and adds a slightly fruity note
- 1 tsp garlic powder – Gives that unmistakable savory base
- 1 tsp onion powder – Rounds out the garlic flavor
- 1 tsp dried Italian seasoning – The herb blend that matches the Roadhouse flavor
- ½ tsp kosher salt – Adjust to taste depending on your bread and butter
- ¼ tsp black pepper – Freshly ground if you have it
- 1 tbsp grated Parmesan – Adds a faint salty, nutty crust as they bake
Variations / Substitutions
- Sourdough swap – French bread or ciabatta works just as well and gives you a slightly chewier center.
- Dairy-free – Replace the 3 tbsp butter with a vegan butter or increase the olive oil to 4 tbsp; the texture is a little lighter but still crisp.
- Extra heat – Add ¼ tsp cayenne to the seasoning mix for a warm finish that builds slowly.
- Herb swap – Swap the 1 tsp Italian seasoning for dried oregano alone if that is what you have; it is a bit earthier but works.
- Cheese-free – Skip the Parmesan entirely if you need a dairy-free version; the croutons are still well seasoned without it.
- Lower sodium – Use unsalted butter and pull the salt back to ¼ tsp; the garlic and onion powder carry the flavor.
If you enjoy making restaurant-style salad components at home, the Texas Roadhouse House Salad Recipe is a natural next step.
How To Make Texas Roadhouse Croutons
Step 1: Cube the Bread
Preheat your oven to 375°F (190°C), then cut the 8 oz of bread into roughly 1-inch cubes. You want them consistent in size so they bake evenly, but they do not need to be perfect. Aim for about 4 cups of loosely packed cubes.
Day-old bread is easier to cut cleanly and it will absorb the butter coating without getting soggy. If your bread is very fresh, spread the cubes on the baking sheet for 10 minutes before coating them.
Step 2: Whisk the Seasoned Butter
In a large bowl, whisk together the 3 tbsp melted butter, 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp Italian seasoning, ½ tsp kosher salt, and ¼ tsp black pepper until the mixture looks uniform, about 30 seconds.
The butter and oil will combine into a glossy, fragrant coating. If the butter starts to solidify when you mix it, just let the bowl sit near the warm oven for a minute.
Step 3: Toss the Bread Cubes
Add all the bread cubes to the bowl and toss them with your hands or a large spoon until every cube is coated. Then scatter them in a single layer on a rimmed baking sheet. Sprinkle the 1 tbsp grated Parmesan evenly over the top.
Make sure the cubes are not touching too much. Crowded cubes steam instead of toast, and you will end up with soft, pale bread rather than the crispy result you are after.
Step 4: Bake Until Golden and Crisp
Slide the baking sheet into the 375°F (190°C) oven and bake for 18 to 22 minutes, flipping the croutons once at the halfway point. They are done when they are deep golden brown on the outside and feel firm when you press one gently, with an internal temperature of around 200°F (93°C) if you want to check.
Keep an eye on them from the 15-minute mark. Ovens vary, and the Parmesan can catch quickly near the end. Pull them a shade earlier than you think since they firm up more as they cool.
Step 5: Plate and Garnish for Serving
Let the croutons cool on the pan for 5 minutes, then transfer them to a serving bowl or straight onto your salad. If you want a clean finish, give them a light extra grating of Parmesan right at the end so it lands on the warm surface and just barely melts.
Recipe Tips
- Choose the right bread density. A tighter crumb like a Pullman loaf gives you neat, uniform cubes. An open crumb like ciabatta makes croutons that are more irregular and shatter-crisp, which is also great but a different texture.
- Do not skip the flip. Turning the croutons once at the halfway point ensures both sides get direct pan contact. The bottom gets toasty and slightly caramelized; without the flip, the tops stay pale.
- Cool them fully before storing. Warm croutons trap steam in the container and go soft. Wait until they are completely room temperature before you lid anything.
- Rescue stale croutons. If they soften after a day or two in storage, spread them on a baking sheet and pop them in a 300°F (150°C) oven for 5 to 7 minutes to crisp them back up.
Bake times by pan type (at 375°F / 190°C):
| Pan Type | Flip At | Total Time |
|---|---|---|
| Light aluminum rimmed sheet | 9 mins | 18 to 20 mins |
| Dark nonstick baking sheet | 8 mins | 16 to 18 mins |
| Cast iron skillet | 7 mins | 15 to 17 mins |
How To Store
- Refrigerate – Not recommended; the fridge adds moisture and softens the croutons quickly.
- Room temperature – Store in an airtight container or zip-top bag at room temperature for up to 5 days.
What To Serve With Texas Roadhouse Croutons
These croutons are the right size and weight for a classic romaine salad with a creamy ranch or Caesar dressing, where the dressing clings to the seasoned surface and each bite gives you something to chew. They also work well on a thick tomato soup, where they absorb just a little liquid on the bottom while staying crunchy on top. For a close match to the full Texas Roadhouse experience, pile them onto a chilled salad with cherry tomatoes, shredded cheddar, and a honey mustard dressing.
Frequently Asked Questions
Can I make these croutons ahead of time?
Yes. Bake them up to 5 days ahead and store them at room temperature in an airtight container. They keep their crunch well as long as the container is fully sealed.
My croutons came out soft instead of crispy. What went wrong?
The most likely cause is too much moisture in the bread or the cubes were crowded on the pan. Make sure they are spread in a single layer with a little space between them.
Can I use a whole grain or wheat bread instead?
Yes, though whole grain bread has more moisture and a denser crumb, so bake them on the longer end of the time range and check for firmness rather than relying on color alone.
Can I make these in an air fryer?
Yes. Air fry at 350°F (175°C) for 8 to 10 minutes, shaking the basket at the 5-minute mark. They go from golden to burnt quickly in an air fryer, so start checking at 7 minutes.
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Texas Roadhouse Croutons Recipe
Ingredients
Method
- Preheat oven to 375°F (190°C). Cut the 8 oz bread into 1-inch cubes to get about 4 cups.
- Whisk together the 3 tbsp melted butter, 1 tbsp olive oil, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp Italian seasoning, ½ tsp salt, and ¼ tsp pepper in a large bowl until combined, about 30 seconds.
- Add the bread cubes and toss until evenly coated. Spread in a single layer on a rimmed baking sheet and sprinkle with the 1 tbsp Parmesan.
- Bake at 375°F (190°C) for 18 to 22 minutes, flipping once at the halfway point, until deep golden brown and firm to the touch.
- Cool on the pan for 5 minutes, transfer to a serving bowl, and finish with an extra grating of Parmesan if desired.
