Sourdough Breadcrumb Casserole Topping Recipe

Transform day-old sourdough bread into a gourmet casserole topping that adds incredible texture and depth of flavor to any baked dish. This versatile topping combines the tangy complexity of sourdough with aromatic herbs and savory seasonings, creating a crunchy crown that elevates humble casseroles into memorable meals.

Time

• Prep Time: 15 minutes
• Cook Time: 10-12 minutes (toasting)
• Total Time: 25-27 minutes

Yield

• Makes 3 cups of topping
• Enough for 2-3 standard 9×13 inch casseroles

Ingredients

• 6 cups day-old sourdough bread, cut into 1-inch cubes
• Three tablespoons olive oil
• Two tablespoons unsalted butter, melted
• 3 cloves garlic, finely mince one
• 1 tablespoon fresh thyme leave
• 1 tablespoon fresh rosemary, finely chopped
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup grated Parmesan cheese (optional)
• 1 teaspoon lemon zest (optional)

Instructions

1. Preheat oven to 325°F (165°C).

2. Prepare the Bread:

   • Cut sourdough into 1-inch cubes
   • Process in batches in a food processor until you achieve coarse crumbs
   • Alternatively, please place it in a zip-top bag and crush it with a rolling pin

3. Mix Seasonings:

   • In a large bowl, combine olive oil, melted butter, minced garlic
   • Add thyme, rosemary, salt, and pepper
   • Mix well to combine

4. Coat the Breadcrumbs:

   • Add processed breadcrumbs to the seasoning mixture
   • Toss thoroughly until evenly coated

5. Toast the Mixture:

   • Spread breadcrumbs evenly on a large baking sheet
   • Toast in a preheated oven for 10-12 minutes, stirring halfway through
   • Crumbs should be golden brown and crispy

6. Finish:

   • Remove from oven and let cool completely
   • If using, stir in Parmesan cheese and lemon zest
   • Use immediately or store for later

Storage Tips

• Store in an airtight container at room temperature for up to 1 week
• Freeze for up to 3 months in a freezer-safe container
• To refresh, toast briefly in a dry skillet or warm oven before using

Nutrition Facts (per 1/4 cup serving)

• Calories: 120
• Total Fat: 6g
• Saturated Fat: 2g
• Cholesterol: 5mg
• Sodium: 230mg
• Total Carbohydrates: 14g
• Dietary Fiber: 1g
• Protein: 3g

Recipe Variations

1. Mediterranean Style:

   • Add 1 tablespoon dried oregano
   • Include 1/4 cup crumbled feta instead of Parmesan
   • Mix in 2 tablespoons sun-dried tomatoes, finely chopped

2. Spicy Southwest:

   • Adone 1 teaspoon chili powder
   • Include 1/2 teaspoon ground cumin
   • Mix in 1/4 teaspoon cayenne pepper

3. Asian-Inspired:

   • Replace herbs with 1 tablespoon sesame seeds
   • Add 1 teaspoon ground ginger
   • Include one tablespoon of furikake seasoning

Process Tips

• Use bread that’s at least 1-2 days old for best results
• For extra crunch, double-toast the breadcrumbs
• Process in small batches to ensure even crumb size
• Watch carefully during toasting, as they can burn quickly

Pairing Suggestions

• Perfect for mac and cheese topping
• Use on vegetable gratins
• Top chicken or fish casseroles
• Sprinkle over baked pasta dishes
• Add to stuffed mushrooms

Common Substitutions

• Bread: Any crusty artisan bread can replace sourdough
• Herbs: Dried herbs (use 1/3 of the  fresh amount)
• Butter: Extra virgin olive oil for dairy-free version
• Garlic: 1/2 teaspoon garlic powder per clove
• Parmesan: Nutritional yeast for vegan option

FAQ’s

1. Can I make this gluten-free? Yes, use your favorite gluten-free sourdough or crusty bread. The process remains the same, but watch the toasting time as gluten-free bread may brown faster.

2. Why are my breadcrumbs not getting crispy? This usually happens if the bread is too fresh or the oven temperature is too low. Use day-old bread and ensure your oven is properly preheated.

3. Can I make this in advance for a party? Absolutely! Make up to a week ahead and store in an airtight container. Refresh in a warm oven for 5 minutes before using.

Fun Food Fact

The world’s oldest sourdough starter, maintained by a bakery in Juneau, Alaska., is believed to be over 120 years old. This starter began during the Klondike Gold Rush in 1897 and is still used today, proving that good sourdough, like fine wine, can truly stand the test of time!