Browned Butter Breadcrumbs
Homemade breadcrumbs deliciously flavored with browned butter. Use as a topping for casseroles, pasta and salads.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: ingredient
Cuisine: Any
Keyword: brown buttered breadcrumbs, buttered breadcrumbs
Servings: 10
Calories: 101.5kcal
Author: Susan Pridmore
Chef's knife
Food Processor
baking sheet
- 4 cups bread cubes cut from day-old bread cut into 1-inch pieces
- 4 tablespoons unsalted butter
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). Lightly toast up until just crisp, and set aside.
Pro-tip: 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. Pro-tip: Don't use a darkly colored skillet, as you won't be able to accurately gauge the darkness of the butter. Once it begins to brown, it can get to burnt butter fairly quickly.
Store in a sealed container in the refrigerator or freezer. This is a GREAT pantry item to keep around for adding to pastas, salads, casseroles or cooked veggies.
Serving: 2tablespoons | Calories: 101.5kcal | Carbohydrates: 10.6g | Protein: 2.4g | Fat: 5.6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1.3g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 106.6mg | Potassium: 32.9mg | Fiber: 0.9g | Sugar: 1.3g | Vitamin A: 140.4IU | Vitamin C: 0.04mg | Calcium: 29.3mg | Iron: 0.8mg