Toasted Bread Crumbs

Makes 2-1/2 cups     Yes, you can buy bread crumbs in the can, but the flavor does not begin to compare to the ones you make yourself.  I make a lot then keep them in a well-sealed baggie. You can use any bread, but I’m partial to a good sourdough. Depending on the dish, I sometimes mix them with Panko crumbs for a crunchier topping.  This recipe is adapted from Cook’s Illustrated.



4 slices sourdough (or white or other) bread, quartered

2 Tbsp unsalted butter – melted

pinch garlic powder (optional)

2 Tbsp minced fresh parsley

salt and pepper



Heat oven to 300º

Pulse the bread, butter and garlic powder (if using) in a food processor until Gambling it forms coarse crumbs.  This only takes about 5 or 6 pulses. Spread crumbs on a rimmed baking sheet.


Bake, stirring 2 or 3 times, until the crumbs are golden and dry (20-30 minutes). Remove from the oven and let them cool. Then toss them with the parsley and salt and pepper to taste.


Store in an airtight container.