How to make fine breadcrumbs

To make home-made breadcrumbs, mix 1 slice of sliced bread with 1 dessertspoon of Régilait powdered milk.
Powdered milk gives a lovely golden colour and a mild, slightly milky taste to home-made breadcrumbs. Ideal for coating fish, chicken or vegetables!

Which type of powdered milk should I use?
You can use Régilait full-fat, semi-skimmed or skimmed powdered milk.

Mix the sliced bread with the powdered milk.
Use the sliced bread without the crust to make white (light) breadcrumbs and with the crust to make brown (dark) breadcrumbs.
Do not mix the breadcrumbs with the powdered milk for too long, otherwise the breadcrumbs will stick together.

What quantity should I use for fine breadcrumbs?
1 slice of sliced bread for 1 dessertspoon of powdered milk.

How does it keep?
Fresh breadcrumbs do not keep. They should be used straight away.
To make dried breadcrumbs, which can be stored for several weeks and even months, simply use old bread that has been dried in the oven or crispbreads.

Instead of using sliced bread, you can mix powdered milk with shop-bought breadcrumbs just before you use them.

It is possible to make breadcrumbs using leftover stale bread, as well as crispbreads, Swedish bread rolls, bread sticks, unleavened bread, crackers, cornflakes, etc.

To add flavour to your breadcrumbs, you could use fresh or dried herbs, spices or replace some of the breadcrumbs with ground almonds, hazelnuts, walnuts, sesame seeds, parmesan or any other kind of grated cheese.

Mix everything in at the same time as the powdered milk, just before using.

There are various methods of coating meat, fish and vegetables in breadcrumbs:

  • English breadcrumbs: start by rolling the food item in flour, then in egg and finally in the breadcrumbs.
    NB: you could use condensed milk instead of eggs.
  • Milanese breadcrumbs: replace some of the breadcrumbs with grated parmesan.
  • French breadcrumbs: brush the food with melted butter before coating with breadcrumbs.
  • American breadcrumbs: spread the food with mustard before rolling it in the breadcrumbs.

Breadcrumbs are also especially useful for adding a crunchy topping and attractive golden colour to your gratin dishes. Simply sprinkle breadcrumbs over the top of the gratin.
This is a healthier option than grated cheese!


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