Best 5 Pumpernickel And Cranberry Croutons Recipes
Pumpernickel and cranberry croutons are a delightful culinary creation that seamlessly blends the earthy, nutty flavor of pumpernickel bread with the tart and tangy sweetness of cranberries. These crispy croutons elevate any salad or soup with their unique flavor profile and crunchy texture. Made with a combination of pumpernickel bread cubes, dried cranberries, herbs, and spices, these croutons can be easily prepared at home with just a few simple ingredients. Whether you're looking for a flavorful addition to your next salad or a crunchy topping for a comforting bowl of soup, pumpernickel and cranberry croutons are sure to impress your taste buds and add a touch of sophistication to your culinary creations.
Check out the recipes below so you can choose the best recipe for yourself!
RUBY TUESDAY CROUTONS COPYCAT - PUMPERNICKEL CROUTONS
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
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
BLOODY MARY SOUP WITH PUMPERNICKEL GRILLED CHEESE CROUTONS
Provided by Rachael Ray : Food Network
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- Heat the EVOO over medium-high heat in a large Dutch oven or soup pot. Add the thyme, lemon zest, garlic, celery and onions. Season the vegetables with the celery salt and black pepper. Cook the vegetables to tender, then deglaze with the vodka. Add the spicy tomato juice, stock, horseradish, hot sauce, Worcestershire and canned tomatoes. Bring the soup to a boil and reduce the heat to medium-low. Simmer to thicken and combine flavors, about 30 minutes. Cool and store for a make-ahead meal. Reheat over medium heat.
- To serve, while the soup warms up, butter 8 slices of the bread on one side. Build the sandwiches with the Cheddar slices, buttered sides facing out. Griddle or grill the sandwiches over medium heat until deeply crispy and the cheese melts. Using a serrated knife, cut each sandwich into nine 1-inch croutons.
- Stir the lemon juice into the hot soup just before serving. Ladle the soup into shallow bowls, then sprinkle with the parsley and top with the croutons.
SMOKED TURKEY AND BACON CHOWDER WITH PUMPERNICKEL AND CRANBERRY CROUTONS
Provided by David Burke
Categories Food Processor Garlic Onion Potato turkey Super Bowl Bacon Fall Winter Bon Appétit
Yield Makes 10 main-course servings
Number Of Ingredients 17
Steps:
- For chowder:
- Heat oil in large pot over medium-high heat. Add turkey; sauté until brown on all sides, about 8 minutes. Transfer to plate. Add 1 cup bacon to pot; stir 1 minute. Add next 5 ingredients. Sauté until vegetables begin to soften, about 15 minutes. Mix in tomato paste. Add 12 cups broth; return turkey to pot. Bring to boil. Reduce heat to medium. Simmer until turkey and vegetables are very tender, about 45 minutes.
- Transfer turkey to large plate; cool. Cut meat into bite-size pieces, discarding all skin, bones, and tendons. Working in batches, puree chowder in processor until smooth. Return puree to same pot; add diced turkey. Thin chowder with more broth by 1/4 cupfuls if too thick. Season with cayenne, salt, and pepper. DO AHEAD Can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled. Rewarm before serving.
- For garnish:
- Cook onions and brussels sprouts in pan of boiling salted water until tender, about 5 minutes. Drain; peel onions. Cut onions and brussels sprouts in half through core. do ahead Can be made 2 days ahead. Cover and chill.
- Sauté 1 cup bacon in skillet over medium heat until crisp. Transfer to paper towels. Pour off all but 1 tablespoon drippings. Add onions and brussels sprouts to skillet. Toss until heated through.
- Ladle chowder into bowls. Top with onions, brussels sprouts, bacon, and fresh sage. Serve Croutons alongside or on top of chowder.
PUMPERNICKEL AND CRANBERRY CROUTONS
This recipe originally accompanied [Smoked Turkey and Bacon Chowder](/recipes/food/views/237090) .
Yield Makes 20 croutons
Number Of Ingredients 2
Steps:
- Toast bread. Cut each slice into 4 squares. Spread squares with cranberry sauce. Serve croutons with smoked turkey and bacon howder .
PUMPERNICKEL CROUTONS
Make and share this Pumpernickel Croutons recipe from Food.com.
Provided by TishT
Categories Grains
Time 22m
Yield 1 1/2 cups
Number Of Ingredients 3
Steps:
- Preheat oven to 400F.
- Place bread cubes on baking sheet, drizzle with oil, and toss to combine.
- Spread in single layer and bake for 10 minutes or until crisp.
- Remove from oven and toss with cheese if desired.
Tips:
- Use stale pumpernickel bread for the croutons: this will give them a chewy texture.
- Cut the bread into small cubes, about ½ inch (1 cm) in size.
- Toss the bread cubes with olive oil, salt, and pepper.
- Spread the bread cubes in a single layer on a baking sheet and bake in a preheated oven at 350°F (175°C) for 10-12 minutes, or until golden brown.
- For a sweeter crouton, add a tablespoon of honey or maple syrup to the olive oil mixture.
- For a more savory crouton, add a teaspoon of dried herbs, such as thyme or rosemary, to the olive oil mixture.
- Store the croutons in an airtight container at room temperature for up to 3 days.
Conclusion:
Pumpernickel and cranberry croutons are a delicious and easy way to add flavor and crunch to your favorite salads and soups. They are also a great snack on their own. With just a few simple ingredients, you can make these croutons in no time. So next time you need a quick and easy snack or side dish, give these pumpernickel and cranberry croutons a try!
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