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


Ingredients

  • 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

Instructions

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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23 Responses to “Browned Butter Breadcrumbs” Subscribe

  1. Lynda - TasteFood February 6, 2012 at 4:42 pm #

    I don’t know why I haven’t tried brown butter breadcrumbs yet. Now I will! Congratulations, Susan!

    • The Wimpy Vegetarian February 6, 2012 at 4:59 pm #

      Thanks Lynda! I ‘discovered’ them when the butter when too long and became browned butter when I made my last batch. When I tried them, it was a ‘eureka’ moment in the kitchen :-)

  2. Suzanne February 6, 2012 at 4:43 pm #

    Thank you so much for the nod I am so honored. Love the bread crumb recipe, will use it on some baked fish tomorrow night.

    • The Wimpy Vegetarian February 6, 2012 at 4:58 pm #

      It would be PERFECT on baked fish! I’m so happy you got your blog going!!

  3. LiztheChef February 6, 2012 at 4:46 pm #

    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.

    • The Wimpy Vegetarian February 6, 2012 at 4:58 pm #

      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!!

      • LiztheChef February 6, 2012 at 5:03 pm #

        OK, just that I see nothing in the spot where the award is spotlighted. You know how I struggle – thanks for not giving up on me ;) Thanks again…

        • The Wimpy Vegetarian February 6, 2012 at 6:04 pm #

          Hi Liz, Do you see the rectangle with Liebster Blog and a heart next to it? That’s actually it. You should be able to copy and paste it into the text of a blog you write.

  4. lapadia February 6, 2012 at 4:48 pm #

    YUM, a favorite. I like to use them (either brown butter bread or panko) sprinkled on top of Mac & Cheese, too!

    • The Wimpy Vegetarian February 6, 2012 at 4:56 pm #

      That’s a GREAT idea, lapadia!! PERFECT! Hey I just saw your pita bread on Cynthia’s site The Solitary Cook! Perfect reminder that I really need to try it!!!

  5. Rita Held February 6, 2012 at 4:55 pm #

    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!

    • The Wimpy Vegetarian February 6, 2012 at 6:00 pm #

      Congratulations, Rita!! I’ll look for your recipe when it comes out. Bananas and browned butter would be fabulous!

  6. erin @ yummy supper February 7, 2012 at 8:44 am #

    Suzanne, Thanks for the tips on breadcrumbs. Brown butter – yum! I have a freezer full of bread loaf ends just waiting to be transformed:)
    -Erin

    • The Wimpy Vegetarian February 7, 2012 at 8:57 pm #

      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!

  7. Liz February 8, 2012 at 3:32 am #

    Congrats on the blogger award! And your brown butter bread crumbs would be so yummy on lots of dishes :)

  8. Hannah February 8, 2012 at 9:56 am #

    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.

    • The Wimpy Vegetarian February 8, 2012 at 6:55 pm #

      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 :-)

Trackbacks/Pingbacks

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