Making pan breadcrumbs is a great way to use up stale or dry bread. These crunchy, golden crumbs are perfect for coating poultry and vegetables. If you have extra, store them in a jar or zip-top bag for easy access.
How to Make Pan Breadcrumbs: Quick and Easy
You can make homemade pan breadcrumbs in just a few minutes. The process is simple and the results are delicious!
To make these crumbs, start by removing the crusts from your favorite bread. Then tear it into pieces and pulse in a food processor until you have coarse crumbs. You can pulse longer for finer crumbs, but be sure to keep the mixture at a consistent speed so it doesn’t break down too quickly.
Next, spread the crumbs out onto a baking sheet and bake at 350 degrees F until they’re lightly toasted and crisp. Once they’re browned, transfer them to an airtight container or zip-top bag and store for up to a month.
How to Use Pan Breadcrumbs: Scrambled eggs, grilled chicken, roasted vegetables and mashed potatoes are just a few dishes you can serve with these crispy crumbs. They add a textural crunch that makes any dish look and taste better.
Depending on the type of bread you use, the crumbs will vary in texture and flavor. Rustic bread will give a more rustic, hearty and dense crumb, while enriched breads like French and hamburger buns will give a light and fluffy crumb that will work well in lighter dishes.
The best kind of bread for homemade breadcrumbs is sourdough, but white, whole wheat and even French and hamburger breads can be used if you want to get a healthier version. Gluten-free breads can be made into crumbs too, but you won’t get the same flavor and density as with traditional bread.
If you don’t have a food processor, you can also use a blender or a Cuisinart. However, it’s best to pulse the crumbs in short bursts until they’re evenly chopped and small enough that they’ll hold up in a recipe.
This bread crumb recipe is easy to make with a blender or food processor, and it works well with any variety of bread. You can add additional herbs and spices if you’d like to change up the flavor, but the basic ingredients are the same.
I often make these crumbs for my Ciabatta Garlic Bread, but they are also good sprinkled over spaghetti or other pasta dishes, as a topping on a risotto or on top of a cheesy casserole. They are especially great with fresh garlic and herbs for a flavourful, crispy coating.
You can also use these crumbs for fish cakes, or to sprinkle over a salad. The combination of butter and olive oil gives the crumbs a crisp, golden sheen that makes them incredibly tasty!
For added savouriness, try seasoning your breadcrumbs with rosemary and garlic. You can also add more cheese and herbs to your crumbs for an even more decadent and authentic Italian style.
