BRIOCHE BREAD CRUMBS
Makes about 250 g
Preheat the oven to 95°C/200°F. Trim the outer crusts from the loaf and discard. Cut the
loaf into 5-cm (2-inch) cubes and spread on a baking sheet lined with parchment paper.
Dry in the oven until dehydrated throughout, about 6 hours. Remove the brioche from the
oven and let cool to room temperature. Transfer to a food processor and grind to a fine
crumb. Reserve the bread crumbs in a dry, airtight container, frozen, for up to 1 month2