Browned Butter Breadcrumbs

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Breadcrumbs for your pantry that have been sautèed in browned butter.

how to make your own breadcrumbs

These are the most amazing breadcrumbs you might ever make. And so easy too. They boast a heavier flavor than the Gremolata version of my breadcrumbs, but can be used similarly but paired with dishes that stands up well to butter. A great example is how I used them over this Broccoli Rabe dish.

A Few Cooking Notes:

When browning the butter, don’t use a dark-colored skillet, as you won’t be able to accurately judge the color of the butter as it browns.

I prefer to brown the butter to a nut brown, but feel free to vary the amount of butter, and the degree to which you brown it. All will affect the flavor.

This recipe calls for toasting the crumbs before throwing into the browned butter. Alternatively you can move them from the food processor directly into the browned butter, and toast them in the pan. Either way will take approximately the same length of time.

The butter will continue to brown in the skillet even when removed from the heat.

Browned Butter Breadcrumbs

     by Susan Pridmore

       Prep Time: 10 minutes

       Cook Time: 20 minutes


  • Hunk of day-old bread, cut into large 1 inch cubes (about 4 cups bread cubes)
  • 3 ounces (6 tablespoons) unsalted butter for whole wheat bread; 2 ounces (4 tablespoons) unsalted butter for white bread


Place the bread cubes into the bowl of a food processor fitted with a blade. Whirl it like crazy until you’ve reached the size breadcrumb you prefer.

Spread the breadcrumbs on a baking sheet for a toaster oven (or large oven if you don’t have one). Toast up until just crisp, and set aside. Using the toaster oven, I literally selected “Toast” and toasted for 10 minutes, stirring the crumbs at regular intervals.

Melt the butter in a medium skillet over medium high heat. As soon as the butter melts and begins to foam, reduce the heat to medium-low and allow to foam. Once the foam dissipates, the butter will begin to brown. When the butter is a deep nut brown, add the toasted breadcrumbs and coat them well; lightly salt or add herbs or spices, if desired, and sauté for one minute.

Store in a sealed container in the refrigerator or freezer. This is a GREAT pantry item to keep around for adding to pastas, salads or cooked veggies.

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  1. says

    Thank you, Susan – I am thrilled! The actual award is not appearing for me, just an empty screen with a little design. I will check back. Gosh, I’m overwhelmed.

    • says

      That’s really all it is – nothing you can print out and frame or anything. But you just want to copy and paste it into the post you do when you award it to 5 more people to keep the love going. And then it’s the links to the 5 sites. You just need to do the same thing for 5 others. Really easy stuff!!

  2. says

    LOVE this idea, Susan! Never thought to do this. I’m a big fan of browned-butter (sage leaves etc), and will try this soon. I’ve a browned-butter bananas recipe coming out soon in Coastal Living magazine. Btw, I keep “day old” bread, sliced, in my freezer to uncrowd my fridge.Seems to last a long time if well-wrapped and is always ready to go. Thanks again!

    • says

      Brown butter just makes everything better, I’m convinced. Desserts, salads, pasta, veggies – it really doesn’t matter. Brown butter rules! (Well, after chocolate, of course). Thanks so much – and thanks for stopping by, Erin!

  3. says

    Thank you, Susan, for the award! I am honored and delighted. And I look forward to checking out some new blogs that you mentioned, too.

    Browned butter breadcrumbs? Oh my, yes!! I have breadcrumbs in the freezer right now and will pull them out to add this deliciousness to.

    • says

      You’re very welcome. I just love your blog :-) You just can’t go wrong with browned butter, you know? You gotta try them, Hannah. There’s several of your dishes on your wonderful blog they would go great with :-)


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