CHEESY BREADCRUMB TOPPING
This recipe for cheesy breadcrumb topping is courtesy of Susan Spicer and can be found in her cookbook, "Crescent City Cooking."
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Number Of Ingredients 5
Steps:
- Combine all ingredients in a small bowl; set aside until ready to use.
TOASTED BREADCRUMBS
All the breadcrumbs you want, at a great price. Add your own seasoning so you know what you are getting!
Provided by Terri-Lynn Howell-Schlaiss
Time 35m
Yield 1
Number Of Ingredients 1
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- Using tongs, place bread slices directly on oven racks. Leave in oven until hard and golden brown, about 30 minutes; darker if you prefer. Remove and cool on wire rack.
- Crumble slices into a large bowl until reduced to fine crumbs, or place in bowl of food processor and process until fine.
Nutrition Facts : Calories 701.5 calories, Carbohydrate 117.3 g, Fat 9.5 g, Fiber 19.3 g, Protein 36.8 g, SaturatedFat 2.1 g, Sodium 1340.5 mg, Sugar 15.8 g
PUMPKIN BREAD PUDDING WITH CRUMB TOPPING
This is a fantastic dish to make in the fall, especially for the holidays.
Provided by lauralynn
Categories Fruits and Vegetables Vegetables Squash
Time 9h20m
Yield 8
Number Of Ingredients 17
Steps:
- Place bread cubes in a bowl. Cover and let stand until stale, 8 hours to overnight.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 7x11-inch baking dish with cooking spray.
- Whisk pumpkin puree, eggs, milk, 1/2 cup melted butter, white sugar, 1/2 cup brown sugar, maple syrup, pumpkin pie spice, vanilla extract, and salt together in a large bowl. Add bread cubes a few at a time, folding until mixture is moist but not soupy. Pour into the baking dish.
- Combine flour, 3/4 cup brown sugar, 1/2 cup butter, and cinnamon in a bowl; crumble together with your fingers. Stir in walnuts; sprinkle over the baking dish.
- Bake in the preheated oven until center is set and crumb topping is golden brown, about 1 hour.
Nutrition Facts : Calories 650.6 calories, Carbohydrate 84.2 g, Cholesterol 155.2 mg, Fat 32.1 g, Fiber 3.4 g, Protein 9.7 g, SaturatedFat 16.4 g, Sodium 511.4 mg, Sugar 53.5 g
QUICK BREAD CRUMBS FOR CASSEROLES
You forgot to buy crumb topping for your tuna casserole or your favorite casserole. Voila!!! Make them yourself. Quick and easy!!!
Provided by Darlene Summers
Categories Breads
Time 10m
Yield 1 cup of topping
Number Of Ingredients 2
Steps:
- Melt butter in a skillet.
- Add 1 cup bread crumbs.
- Stir constantly till crumbs are golden brown.
- Use on your favorite casserole.
Nutrition Facts : Calories 968.6, Fat 67, SaturatedFat 40.1, Cholesterol 162.5, Sodium 1226, Carbohydrate 77.8, Fiber 4.9, Sugar 6.7, Protein 15.1
BREAD CRUMBS
Provided by Food Network Kitchen
Number Of Ingredients 0
Steps:
- There is a real advantage to making bread crumbs instead of using pre-packaged ones, with their unpleasant preserved taste. Full tasting bread, like a sourdough or herbed bread makes for delicious crumbs. When made from fresh bread the crumbs absorb less fat or liquid than a dry crumb, making them ideal for topping off gratins, or breading meat and fish when frying. Dry crumbs are better suited for stuffings since they absorb moisture just like a sponge. Most breads can be turned into bread crumbs by simply grinding them in a food processor. Trimming crusts makes for a more delicate crumb and for very fine crumbs, strain them through a fine-mesh sieve. Store bread crumbs in a tightly sealed plastic bag in the freezer.
CRUMB TOPPING
Prep now and enjoy wonderful pies all summer by making this topping ahead and keeping it in the freezer.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 10m
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- In a bowl, mix 1 1/2 cups flour, 3/4 cup light-brown sugar, 1/3 cup granulated sugar, and 1/4 teaspoon each salt and cinnamon.
- Cut 1 1/2 sticks chilled unsalted butter into pieces. With your hands, work in butter pieces, until large clumps form. Divide mixture in half; freeze in plastic storage bags.
HERBY FRIED SHALLOT AND BREAD CRUMB CRUNCH
This recipe begins with shallots fried Southeast Asian style, starting in cold oil, with a method so simple you'll never do it any other way. You don't need a thermometer or any other special equipment - just patience and a careful eye. In exchange, you're rewarded with caramel-sweet shallots that crunch, then melt between your teeth. Next, rosemary, sage and stale bread crumbs take turns in the oil, crisping as they cool. Then, they're tossed with chopped parsley, thyme and a little flaky salt. From the moment the mixture is done, you won't be able to stop eating it. But if you wait, it makes the perfect topping for green bean casserole, potato gratin, or macaroni and cheese. Sprinkle it atop mashed potatoes doused with gravy, or just put a bowl of it on the table and let people do with it what they will - they'll probably end up putting some on every bite.
Provided by Samin Nosrat
Time 45m
Yield About 3 cups
Number Of Ingredients 8
Steps:
- In a food processor, pulse the bread until no pieces larger than a pea remain. Set aside.
- Line 2 baking sheets with paper towels and set a fine-mesh strainer over a medium saucepan. Set aside.
- Combine shallots and oil in a second medium saucepan or a wok, and place over medium-high heat. Cook, stirring frequently, until shallots begin to bubble, about 2 minutes, then reduce heat to medium-low. With the shallots constantly bubbling - the constant bubble is key - continue frying. Stir regularly to ensure even cooking, until shallots turn pale golden brown, 24 to 28 minutes longer.
- Quickly and carefully pour the shallots and the oil into the prepared strainer, draining the oil into the first saucepan. (The shallots will continue to carry over to a deep golden brown as they cool and crisp up.) Carefully spread out the shallots to cool onto one of the prepared trays and season lightly with salt. Set aside.
- Reset the strainer over the now-empty pot and set aside. Place the saucepan with the strained oil over medium-high heat, and add a sage leaf to test the temperature. (Alternatively, use a thermometer to check that the oil is at 360 degrees.) When it sizzles, add the rest of the sage and the rosemary, and stir with a slotted spoon or spider. As soon as the bubbles subside, after 20 to 30 seconds, remove the herbs from the oil and spread them out onto the second baking sheet.
- Add the bread crumbs to the oil and stir. Cook, stirring constantly, until golden brown, 3 to 4 minutes, then quickly and carefully pour the bread crumbs and oil into the prepared strainer. Spread bread crumbs on the baking sheet beside the rosemary and sage. Season herbs and bread crumbs lightly with salt. Set aside and allow to cool.
- To assemble, in a large bowl, toss together shallots, bread crumbs, crumbled fried herbs, parsley and thyme, and 3/4 teaspoon flaky salt. Taste and adjust seasoning as needed. Keep in an airtight container for up to 3 days.
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