Breadcrumbs for your pantry that have been sautèed in browned butter.
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
- 4 cups 1-inch bread cubes cut from day-old bread
- 6 Tablespoons unsalted butter if using whole wheat bread; OR 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.