These small homemade bread crumbs can have a significant effect on your dish! They serve as the ideal crunchy final touch for casseroles, salads, and more. Follow this recipe to create standard golden bread crumbs, or incorporate the optional seasonings, and your kitchen will smell like a top-notch Italian eatery.
This straightforward recipe offers far more taste than store-bought versions and lasts well for months. Choose your preferred bread, whether it’s a beloved crusty sourdough or whole wheat sandwich bread. If you have leftover bread that’s beginning to go stale, transform it into bread crumbs to save it for future use (or croutons or French toast)!
Bread Crumb Tips
You’ll find a concise instructional video and the full recipe below. Here’s how to create the finest bread crumbs!
Convert bread into crumbs in your food processor or blender. Yes, a blender works! Fresh or slightly stale bread will suffice (see note at the end of this section). Process until the bread is broken down into the smallest pieces—if uncertain, process longer.
Butter performs significantly better than olive oil. My bread crumbs clumped much more upon contact with olive oil, and the olive oil crumbs softened over time after cooking, while the buttered bread crumbs maintained their crispness.
Incorporate the bread crumbs at the correct time. Melt the butter in the skillet and wait until the foam is almost gone, then check the heat by dropping in a few bread crumbs. If they sizzle upon contact, the butter is hot enough to fry the crumbs.
Spread the freshly cooked bread crumbs on a plate to cool. This halts the cooking process before they burn and gives them space to remain nice and crisp.
Note: Many recipes recommend intentionally drying out your bread beforehand (methods include letting them sit overnight on the counter or baking on a rack at 275 degrees Fahrenheit for about 20 minutes). I successfully created bread crumbs using sandwich bread straight from the store, so this step is unnecessary unless your bread is particularly moist or soft.
Uses for Bread Crumbs
These tasty bread crumbs would serve as a wonderful breading, naturally. Alternatively, use them as a crispy topping on your casseroles and gratins, like my Better Broccoli Casserole and Creamy Roasted Brussels Sprout and Quinoa Gratin.
Consider these bread crumbs when aiming to add a crunchy component to pasta dishes, including mac and cheese. They’re also ideal for salads, providing a lighter substitute for croutons. Try them on my Caesar Salad or Lemony Kale Salad.
If you enjoy improvising your meals, here are some ingredients that especially benefit from a sprinkle of golden bread crumbs:
– Arugula
– Asparagus
– Brussels sprouts
– Cauliflower
– Cheese: goat, Parmesan, pecorino
– Fennel
– Green beans
– Kale
– Lentils
– Mushrooms
– Pistachios
– Parsley
– Pesto
– Tomatoes
– Zucchini
Bread Crumbs
These toasted, golden bread crumbs are the ultimate finishing touch! They taste significantly better than store-bought options. If your recipe requires seasoned bread crumbs, be sure to include the optional seasonings, or leave them plain for maximum versatility. Recipe yields about 1 ¼ cups and can be stored well for several months.
Instructions:
1. To make the breadcrumbs: Tear your bread into 2-inch pieces and place them in a food processor or blender. If desired, add the garlic powder, oregano, and red pepper flakes. Process until the bread has turned into very fine crumbs. If uncertain, process longer!
2. Set a large plate near the stove for later use. In a large stainless steel or cast iron skillet over medium heat, melt the butter until the foam is nearly dissipated, swirling the pan a couple of times for even distribution. Check to make sure that the pan is hot enough by dropping in a few bread crumbs—if they sizzle upon contact, it’s ready to proceed.
3. Incorporate the bread crumbs. Raise the heat to medium-high and cook for 3 to 5 minutes, stirring constantly and breaking up any clumps, until the crumbs begin to turn crispy and golden in certain areas.
4. Move the bread crumbs to the plate and spread them out in a single layer to cool. The crumbs will crisp further as they cool. Season with salt to taste before using. Once fully cooled, transfer any leftovers to a storage bag, gently squeeze out excess air, and seal. Store bread crumbs at room temperature for up to 3 months (inspect them and taste before using to ensure quality).
Notes:
*Types of bread: Use sourdough, baguettes, or sandwich bread (regular or whole wheat).