How to Make Bread Crumbs
These petite homemade bread crumbs can create a significant effect on your dish! They’re the ideal crispy finishing detail on casseroles, salads, and beyond. Adhere to this recipe to produce standard golden bread crumbs, or incorporate the optional spices and your kitchen will fragrant like the finest Italian eatery.
This straightforward recipe is considerably more flavorful than supermarket varieties and stores well for several months. Choose your preferred bread, whether it’s your beloved crusty sourdough or whole wheat sandwich bread. If you have stale bread left over, transform it into breadcrumbs to preserve it for later (or croutons or French toast)!
Tips for Bread Crumbs
You’ll uncover a brief instructional video and the complete recipe below. Here’s the method to create the finest bread crumbs!
Crush bread into crumbs using your food processor or blender. Indeed, a blender will suffice! Fresh or slightly stale bread will work (refer to note at the conclusion of this segment). Process until the bread is reduced to the smallest fragments—if uncertain, process longer.
Butter performs significantly better than olive oil. My bread crumbs clustered greatly more upon contact with olive oil, and the olive oil crumbs softened over time after cooking while the buttered bread crumbs remained delightfully crisp.
Add the bread crumbs at the proper moment. Melt the butter in the skillet and wait until the foam is nearly dissipated, then check the temperature by dropping in a few bread crumbs. If they sizzle upon contact, the butter is sufficiently hot for frying the crumbs.
Distribute the freshly cooked bread crumbs on a plate to cool. This halts the cooking process before they burn and gives them some space so they remain nice and crispy.
Note: Numerous recipes recommend purposely drying out your bread before using (methods include allowing them to rest overnight on the counter or baking on a rack at 275 degrees Fahrenheit for about 20 minutes). I have successfully made bread crumbs with sandwich bread straight from the store, making this step unnecessary unless your bread is notably moist or soft.
View How to Create Bread Crumbs
Applications for Bread Crumbs
These savory bread crumbs would serve as a superb breading, naturally. Alternatively, try them as a crunchy topping on your casseroles and gratins, such as my Better Broccoli Casserole and Creamy Roasted Brussels Sprout and Quinoa Gratin.
Consider these bread crumbs when you wish to introduce a crunchy aspect to pasta dishes, including macaroni and cheese. They’re also ideal for salads, providing a lighter substitute to croutons. Experiment with them on my Caesar Salad or Lemony Kale Salad.
If you enjoy improvising your meals, here are some ingredients that particularly enhance with 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
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Bread Crumbs
These toasted, golden bread crumbs are the ultimate finishing detail! They taste significantly better than store-bought bread crumbs. If your recipe specifies seasoned bread crumbs, ensure to include the optional spices, or leave them unseasoned for maximum flexibility. Recipe yields approximately 1 ¼ cups and stores excellently for several months.
- To prepare the breadcrumbs: Break your bread into 2-inch pieces and place them in a food processor or blender. If preferred, add the garlic powder, oregano, and red pepper flakes. Process until the bread has turned into very small crumbs. If unsure, process longer!
- Set a large plate near the cooking area for later use. In a sizeable stainless steel or cast iron skillet over medium heat, melt the butter until the foam has nearly dissipated, swirling the pan a few times for even distribution. Ensure the pan is adequately hot by dropping in a few bread crumbs—if they sizzle upon contact, it’s ready.
- Incorporate the bread crumbs. Raise the heat to medium-high and cook for about 3 to 5 minutes, stirring continuously and breaking apart any clumps as you proceed, until the crumbs are becoming crisp and richly golden in patches.
- Move the bread crumbs to the plate and spread them in a uniform layer to cool. The crumbs will further crisp as they cool. Season to your liking with salt before using. Once fully cooled, transfer any leftovers to a storage bag, gently expel any excess air, and seal. Keep bread crumbs at room temperature for up to 3 months (inspect and taste before using to ensure quality).
Notes
*Types of bread: Utilize sourdough, baguettes, or sandwich bread (regular or whole wheat).
Nutrition
The information displayed is an estimate provided by an online nutrition calculator. It should not be viewed as a replacement for a professional nutritionist’s guidance. See our complete nutrition disclosure here.
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