Buttered Breadcrumbs

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Before you toss day-old or stale bread, turn it into homemade buttered breadcrumbs. They add texture and flavor to roasted vegetables, chicken, casseroles, eggs, and pasta. For sweet dishes, sprinkle them over cooked fruit, ice cream, or cakes. Store them in the freezer so they're always ready.

Bowl of buttered bread crumbs with a spoon.

Use day-old or stale bread to make buttered breadcrumbs and keep them on hand for both sweet and savory dishes. They're simple to make and useful in all kinds of everyday cooking.

What Kind of Bread Should I Use?

Use plain bread with no added flavor. Day-old or slightly stale bread works best.

A baguette is ideal because it dries well and makes light, even crumbs. Italian bread, French bread, or a basic sandwich loaf also work.

Avoid sweet breads, heavily seeded loaves, or bread with herbs, cheese, or garlic already baked in.

Ingredients

Makes about 1½ cups crumbs

Baguette (5-6 ounces), or French bread, Italian bread, or sourdough
Butter
Salt, or more to taste
Chopped parsley, for savory dishes

I use homemade soft buttered breadcrumbs for salmon and other baked fish. Instead of cooking the crumbs first, I grind up the bread, mix it with butter, and scatter it over raw fish. The crumbs crisp up as the fish cooks.

Fresh breadcrumbs made from baguette pieces in a food processor bowl

How To Make Butter Breadcrumbs

Center the rack in the oven and preheat to 350°F (175°C)
Tear the day-old bread into chunks and spread them on a baking sheet in a single layer.
Bake for about 5 minutes, until dry and lightly crispy.
Let the bread cool, then pulse in batches in a food processor until you have crumbs.
Melt the butter in a skillet over medium heat.
Add the breadcrumbs, salt, and parsley.
Stir constantly for 3 to 5 minutes, until the crumbs are golden brown and lightly crisp.
Remove from the heat and transfer to a bowl to cool.

Variations

You can change the flavor of buttered breadcrumbs with just one extra ingredient. Keep it simple.

Garlic powder
Grated parmesan cheese
Roasted sesame seeds
Toasted almonds-Chop them fine and stir in after toasting.
Cinnamon sugar turns buttered crumbs into a sweet topping. Sprinkle it in when crumbs are cool and use on fruit, ice cream, or simple desserts.

Buttered breadcrumbs toasted in a cast iron skillet with a wooden spoon

How to Use Buttered Crumbs

Sprinkle over rice, roasted vegetables or baked chicken.
Use as a topping for Caesar salad in place of croutons.
Toss with hot pasta and butter or olive oil for a simple breadcrumb pasta.
Use as a crispy topping over pasta or macaroni and cheese.
Spoon over seared fish or blackened shrimp.
For sweet dishes, spoon over baked fruit, cheesecake, or use as a topping for ice cream or pound cake.

Storage

Let the buttered breadcrumbs cool completely before storing.
Store in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze in a small container or zip-top bag for up to 1 month.

FAQ

What are buttered breadcrumbs?

Buttered breadcrumbs are made from fresh or day-old bread pulsed into crumbs and mixed with butter. They're soft and tender, not dried or toasted, and cook as the dish bakes.

Can I use store-bought breadcrumbs?

You can, but the texture won't be the same. Store-bought breadcrumbs are dry and fine, while homemade crumbs stay lighter and absorb butter better.

Can I use store bought bread crumbs?

You can, but the texture won't be the same. Store-bought breadcrumbs are dry and fine, while homemade crumbs stay lighter and absorb butter better.

Do buttered breadcrumbs need to be cooked first?

No. For many recipes, you can add them directly to the dish. They brown and crisp as the food cooks.