Bread Crumbs
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Recipe by Cookie and Kate.
What we changed
Half the butter. Same dish, 107 calories lighter a serving.
Ingredients
- 4 medium-to-large slices of bread477 cal
- 1 tbsp unsalted butter108 cal
- Optional seasonings: ½ teaspoon garlic powder, ½ teaspoon dried oregano, pinch of red pepper flakes0 cal
- Fine salt, to taste0 cal
Contains milk, gluten
Read from the ingredients above. It can only catch what the list names — check it yourself if an allergy is serious.
Method
- 01
To make the breadcrumbs: Tear your bread into 2-inch pieces and toss them into a food processor or blender. If desired, add the garlic powder, oregano and red pepper flakes. Process until the bread has broken into very small crumbs. If in doubt, process longer!
- 02
Place a large plate near the stove for later. In a large stainless steel or cast iron skillet over medium heat, melt the butter until the foam is nearly gone, swirling the pan a couple of times for even distribution. Test to make sure that the pan is hot enough by dropping in a few bread crumbs—if they sizzle upon impact, it’s ready to go.
- 03
Add the bread crumbs. Increase the heat to medium-high and cook for about 3 minutes to 5 minutes, stirring constantly and breaking up any clumps as you go, until the crumbs are turning crisp and deeply golden in places.
- 04
Transfer the bread crumbs to the plate and spread them in an even layer to cool. The crumbs will further crisp as they cool. Season to taste with salt before using. Once completely cooled, transfer any leftovers to a storage bag, gently squeeze out any excess air and seal. Store bread crumbs at room temperature for up to 3 months (look them over and taste before using to ensure quality).