Toasting Bread Crumbs In A Pan: Quick, Easy, Crispy!

Toasting bread crumbs in a pan is a simple way to elevate a variety of dishes, from salads to pasta, and even vegetable sides. The process is straightforward: heat some oil or butter in a pan, add the breadcrumbs, and stir until they're golden brown. You can also add seasonings like salt, garlic powder, or onion powder to enhance the flavour. The key is to keep an eye on the crumbs so they don't burn, and to spread them out in an even layer for the best results.

Choosing the right bread

Breadcrumbs can be made from almost any type of bread, including white, whole wheat, sourdough, gluten-free varieties, and even leftover stale bread. However, some types of bread will yield better results than others.

For a finer breadcrumb texture, opt for softer bread such as white bread, hamburger buns, or hot dog buns. The crust can be removed, as it tends to result in finer and more uniform crumbs. However, leaving the crust on will add a darker colour and a slightly different texture to your breadcrumbs.

If you're looking for super-fine crumbs, it's best to use softer bread options and pulse the cubes for a longer time in the food processor. Alternatively, you can use a blender to achieve a finer texture.

For coarser, more rustic breadcrumbs, choose bread with a good crust and a hearty texture like sourdough or French bread. These types of bread break down easily and yield more robust crumbs. If you don't have a food processor, you can achieve this texture by baking or toasting the bread first and then crushing it with a rolling pin.

When it comes to bread dryness, slightly stale bread that is one to two days old works best. Fresh bread can also be used, but it may take longer to break down. If using fresh bread, dry the slices in the oven at 300°F (149°C) for a few minutes before processing them into crumbs.

Additionally, consider the flavour you want to achieve. Different types of bread will impart unique flavours to your breadcrumbs. For example, sourdough bread has a tangy flavour, while whole wheat bread will result in denser crumbs with a nuttier taste. You can also experiment with different types of bread to create unique flavour profiles for your dishes.

Preparing the bread for the pan

Place the torn pieces of bread into a food processor and pulse until you have coarse crumbs. If you don't have a food processor, you can grate the bread by hand, but this will take a little more time and effort. For a finer, flour-like consistency, you can process the crumbs again after toasting.

Once you have your breadcrumbs, it's time to season them. You can keep it simple with just salt, or get creative with garlic powder, onion powder, Italian herb blends, or other dried herbs and spices. Give the breadcrumbs a good mix to ensure the seasonings are evenly distributed.

Now you're ready to toast your seasoned breadcrumbs in a pan!

The best oils for toasting

Toasting breadcrumbs in a pan is a quick and easy way to add texture and flavour to a variety of dishes. While you can toast them without oil, adding oil to the pan can help to distribute the flavour and keep the crumbs from burning. Here are some of the best oils to use for toasting breadcrumbs:

• Extra-virgin olive oil is a good choice for its flavour and health benefits. It has a relatively low smoke point, so it's best to toast the crumbs over medium heat.
• Flavoured oils, such as truffle, garlic, or basil oil, can add extra flavour to your breadcrumbs. These oils are often extra-virgin olive oils that have been infused with additional ingredients, so they will also have the same smoke point issues.
• Vegetable oil is a good neutral-flavoured option, and it has a higher smoke point than olive oil, so it's better for frying.
• Ghee, which is a type of clarified butter, is commonly used in Indian cooking and can add a rich, nutty flavour to your breadcrumbs. It also has a high smoke point.

A Step-by-Step Guide to Toasting Breadcrumbs in a Pan

• Prepare the breadcrumbs: Tear or pulse slices of rustic white bread in a food processor until you have coarse crumbs.
• Heat the oil: Add about 3 tablespoons of your chosen oil to a large skillet and heat over medium-high heat.
• Add the breadcrumbs: Spread the crumbs in a single layer in the pan. You may need to adjust the heat to ensure they don't burn.
• Toast the breadcrumbs: Stir or toss the crumbs frequently until they are golden brown and crunchy. This should take about 3 to 5 minutes.
• Season and serve: Remove the crumbs from the heat and season with salt or other spices. Let them cool before serving or storing.

Seasoning options

The type of seasoning you use will depend on the flavour profile you want to achieve. For example, if you're looking for an Italian flavour profile, you can add dried Italian herbs such as rosemary, oregano, sage, parsley, basil, and thyme. You can also add garlic and onion powder, as well as some grated Parmesan cheese.

If you're feeling spicy, add some red pepper flakes or cayenne pepper to your breadcrumbs. This will give them a nice kick. You could also make Mexican-style breadcrumbs by adding taco seasoning and chilli flakes.

For a more subtle flavour, stick to salt and pepper. You can also experiment with different types of salt, such as kosher salt or coarse sea salt.

If you're using your breadcrumbs for a specific dish, you can also season accordingly. For example, if you're using them to bread chicken, you might want to add some dried minced onion for extra flavour.

Don't be afraid to get creative with your seasoning! You can also use fresh herbs, although it's best to add these after your breadcrumbs have cooled slightly so they don't burn in the pan.

• Italian-style: 1/4 cup grated Parmesan cheese, 2 tablespoons dried parsley, 2 teaspoons Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon ground black pepper.
• Cajun-style: 1/4 teaspoon ground black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/4 teaspoon cayenne pepper, 2 tablespoons dried parsley, and 1/4 teaspoon red pepper flakes.
• Garlic herb: 2 teaspoons dried minced garlic, 2 tablespoons dried parsley, 2 teaspoons Italian seasoning, and 1/2 teaspoon ground black pepper.

Storing your breadcrumbs

Fresh or soft breadcrumbs are typically made with bread that hasn't been dried out, resulting in larger, more uneven crumbs with a softer texture. These breadcrumbs should be stored in an airtight container at room temperature and used within a week. If you want to keep them for longer, it's best to put them in a freezer bag and store them in the freezer. Refrigeration is not recommended for fresh breadcrumbs as it can make them stale faster.

On the other hand, dry breadcrumbs are made with bread that has been toasted or dried, resulting in a finer texture. These can be stored in an airtight container in a cool, dry place, such as a pantry or cupboard, for up to six months. However, if you live in a humid environment, it's best to store them in the refrigerator or freezer to prevent moisture from affecting their shelf life.

Panko breadcrumbs, a type of dry breadcrumb, can also be stored at room temperature for at least six months. However, if you live in a humid area, it's recommended to store them in the fridge or freezer.

When storing any type of breadcrumb, it's important to ensure they are completely cool before transferring them to a storage container. Additionally, squeezing out as much air as possible from the storage bag or container can help prolong their freshness.

Frequently asked questions