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Golden, toasted breadcrumbs infused with rich brown butter and savory miso powder in a ceramic bowl.

Savory Browned Butter And Miso Breadcrumbs

Linda Ekin
Elevate your cooking with these homemade breadcrumbs featuring a unique browned butter and miso twist for an incredible umami punch and a crunch that resists sogginess on any dish.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Condiment, Side Dish
Cuisine American, Italian
Servings 4 cups
Calories 115 kcal

Equipment

  • Food Processor
  • Baking sheet
  • Parchment paper

Ingredients
  

  • 4 ounces bread, (4 cups cubed) cut into 1-inch cubes

Italian bread crumbs

  • 1 cup baked and cooled breadcrumbs
  • 0.5 teaspoon kosher salt
  • 0.125 teaspoon garlic powder
  • 0.125 teaspoon onion powder
  • 0.5 teaspoon Italian seasoning

Instructions
 

Prep the Oven and Build the Crumb

  • Position your oven rack in the center and preheat the oven to 300 degrees Fahrenheit (149 degrees Celsius). This lower temperature allows the bread to dry completely before browning.
  • Place the 1-inch bread cubes into a food processor. Pulse in small batches if necessary, then run on high for 30 seconds for a coarse texture or 1 minute for a fine, sandy consistency.

Dry and Lightly Toast

  • Spread the processed crumbs onto a large baking sheet in a thin, single layer to ensure even drying and to allow steam to escape.
  • Bake for 5 minutes, then stir the crumbs thoroughly to shift any damp spots. Bake for another 5 minutes until they achieve a light tan color and feel dry between your fingers.

The Umami Infusion and Final Toast

  • Continue baking for an additional 2 to 5 minutes until the crumbs are completely dry, crisp, and emit a toasted aroma.
  • Drizzle 1 to 2 tablespoons of browned butter over the warm crumbs and sift 1 teaspoon of miso powder on top. Toss until the crumbs are lightly glossed.
  • Return the pan to the oven for a final minute or two to deepen the golden color and wake up the nutty fragrance of the butter and miso.

Cool, Store, and Refine the Texture

  • Let the breadcrumbs cool completely on the baking sheet for 10 to 15 minutes. This step is crucial to prevent trapped moisture from making them soggy.
  • Transfer the finished crumbs to an airtight container. If you prefer a finer texture, pulse them briefly in the food processor one last time before storing.

Notes

Storage Tip: Keep your breadcrumbs in an airtight container at room temperature for up to 2 weeks or freeze them for up to 3 months for maximum freshness.
Texture Secret: If using fresh bread, pre-toast the cubes at a low heat to drive off moisture before processing to avoid gummy clumps.
Flavor Variation: Add hard cheeses like Pecorino Romano or fresh lemon zest only after the crumbs have cooled to preserve their aromatics and prevent the crumbs from softening.
Safety Tip: Ensure the crumbs are 100 percent cool before sealing the container to prevent condensation and mold growth.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 115kcalCarbohydrates: 16gProtein: 3gFat: 4gSaturated Fat: 2.5gCholesterol: 8mgSodium: 320mgPotassium: 35mgFiber: 1gSugar: 1gVitamin A: 2IUCalcium: 30mgIron: 1mg
Keyword breadcrumbs, homemade breadcrumbs, miso breadcrumbs, savory topping
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