- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 430 kcal
Quick summary
“Comforting oven preparation made with cubes of stale French bread wrapped in browned butter with minced garlic, enriched with grated Parmesan cheese and fresh parsley and chives herbs. Placed in a medium oven at 180°C, they acquire a golden crispy crust with a crunchy and aromatic texture.”
What you need to know
- Sautéing garlic in melted butter without burning transfers unctuous fat and toasted flavor to the bread.
- Mixing the Parmesan cheese off direct heat prevents the rapid burning of milk solids in the pan.
- The finishing in the oven at 180°C for fifteen minutes dries the center and browns the surfaces evenly.
Ingredients
Main
- 250g of stale French bread cut into cubes
- 200g of grated parmesan cheese
- 2 tablespoons butter
- 1/4 cup of chopped parsley
- 1/4 cup of chopped green onions
- 1 teaspoon of minced garlic
- Salt to taste
- Black pepper to taste
Instructions
Principal
- In a saucepan, melt the butter over medium heat.
- Adicione o alho picado e refogue até dourar levemente.
- Place the bread cubes in the pan and mix well, ensuring they are covered by the butter.
- Season with salt and black pepper to taste.
- Remove from the heat and add the parmesan cheese, mixing quickly.
- Add the chopped herbs and mix until incorporated.
- Transfer the mixture to a baking sheet and bake for about 15 minutes or until golden brown.
Chef's tips
- Cut the bread pieces with a serrated knife to keep well-defined edges without crumbling the dough.
- Spread the cubes on a wide baking sheet in a single layer without overlapping so that they all bake evenly.
- Stir the baking sheet halfway through the baking time to brown the bread cubes evenly.
Variations
- Breadcrumbs with Rosemary and Garlic: add finely chopped fresh rosemary leaves to the heated butter.
- Migas with Calabrian Pepper: incorporate dry red pepper flakes into the fat for a spicy touch.
- Rustic Croutons: cut the bread into smaller one-centimeter cubes to finish velvety soups and broths.
Substitutions
- French bread can be substituted with ciabatta, rustic Italian bread, or sourdough bread.
- Salted butter can be swapped for extra virgin olive oil or clarified butter ghee.
- Parmesan cheese can be replaced by cured Canastra cheese, Grana Padano, or grated semi-cured cheese.
How to store
Store the cold migas in an airtight container at room temperature in a dry place for up to two days. If they lose their crispy texture, put them in the oven at 160°C for five minutes to dehydrate the surface again without burning the cheese.
Can it be frozen?
It is not recommended to freeze the crumbs baked with cheese, as the freezer moisture condenses on the cubes during thawing, softening the crunchy crust. If you want to stock up on bread, freeze the whole sliced breads before preparation.
What to serve with
Serve as a garnish for juicy grilled meats, as croutons in velvety vegetable soups, or alongside crunchy green salads.
Frequently asked questions
Can I use fresh bread straight from the bakery?
Fresh bread contains excess moisture and mashes when cutting; stale bread of one to two days is stiffer and browns better in the oven.
How to ensure the cheese doesn't burn on the baking sheet?
Keep the oven temperature steady at 180°C and observe after ten minutes; parmesan browns quickly when exposed to direct heat.
What is the difference between these oven crumbs and traditional croutons?
The migas take a large amount of melted grated parmesan cheese that adheres to the surface of the bread, creating a crispy and dense topping.
Can I make this recipe in a skillet without turning on the oven?
Yes, keep flame low in nonstick skillet, stirring constantly for about ten minutes until cubes are toasted and crispy.
