Place the cubed bread in a food processor and pulse until coarse in texture.
Melt the butter in a large skillet over medium heat. Add the breadcrumbs and toss to coat. Mix in the rosemary and thyme. Remove from the heat and add the Parmesan. Let cool.
Use for breading chicken cutlets, topping mac and cheese, crusting lamb racks or topping pasta.
Recipe courtesy of Marcela Valladolid