- 1 pound pumpernickel bread, cut into ½-inch cubes
- 5 ounces pecan pieces
- 2 teaspoons kosher salt
Preheat the oven to 425˚F.
Spread the bread cubes on a sheet pan in an even layer. Bake until the bread cubes are dry and crisp. Remove from the oven and set aside to cool.
Spread the pecan pieces on a separate small sheet pan and bake until lightly toasted. Set aside to cool.
Combine the bread cubes and pecan pieces in the bowl of a food processor and pulse to form small crumbs. Add the salt, then set aside until ready to assemble the dish.
Makes enough crumbs for 4 to 6 servings. Any remaining crumbs may be used in place of croutons to garnish salads or to add a crispy topping to baked casseroles.