In my quest not to waste food, which can be challenging at times with a cooking school, the remains of the bread class (Remains of the Day – I always have a Merchant Ivory thing going on in my head) needed just a little bit of attention to transform into some colorful crumbs. I’ll admit to Panko purchases, but when I make an effort to use any leftover bread for homemade breadcrumbs or croutons it’s like receiving a hand knit sweater. Oh, so comfy. Because there are gratins, panzanellas, salads, bread puddings, stuffings, veggie burgers, croquettes, casseroles, mini-quiches, cassoulets, and pasta toppings waiting to be adorned.

Whole Grain, so healthy.

A Jackson Pollock palate of semolina, butternut squash, beet, and fennel breads.

Then there’s buttered bread crumbs and croutons.

Use butter, olive oil, herbs, or spices to add a huge flavor boost. Goodbye Italian Seasoned Breadcrumbs!
For the pesky vegans in your life, saute in olive oil, garlic, and nutritional yeast.

Croutons with Olive Oil, Garlic, and Rosemary

When a softer texture to your crumbs is desired, there are fresh bread crumbs and croutons. Tear or cut bread into 1-inch pieces. Run through a food processor for fine fresh breadcrumbs.

Once you’ve paired cauliflower and breadcrumbs, you can never go back. Whether covering a creamy cheese sauce or scattered over roasted cauliflower…
Let me know if you have other uses for these crumbs or croutons.
-Sheila