Things like breadcrumbs, or croutons, are easy to make at home if you have a few minutes, and are far better then what you can purchase in the store. The best part is that you can flavor them up any way you like! For this round of breadcrumbs, I just tossed old bread into a ziplock bag and stored it in the freezer until I had about a bags worth.
Around here, we love a quick and easy kitchen project that uses up odds and ends of bread that is past it’s prime.
Here’s how you make them:
Cube up some bread or tear into rough pieces.
Whirr them in the food processor, pulsing if you have larger chunks at first and then processing on full speed for about a minute.
Spread on an ungreased baking sheet.
Toast in the oven at 350 degrees F, for about 10 minutes, stirring half way through. Keep an eye on them!
To add seasonings, transfer to a large bowl and drizzle with olive oil and toss with any or all of the following: lemon zest, garlic powder, red pepper flakes, or parmesan cheese.
Store in a container for up to month. Personally I like to leave them unflavored and just flavor what I need as I use them. That way I can flavor them up a bunch of different ways. Breadcrumbs are perfect for topping off comforting casseroles, dredging pork chops or chicken tenders, or even sprinkling over cooked veggies.
- Dry or stale bread, at least 4 cups
- Olive oil
- Lemon zest
- Red pepper flakes
- Parmesan cheese
- Tear bread slices into small pieces. Process in a food processor until coarse crumbs form.
- Spread the fresh crumbs in an even layer on a large rimmed baking sheet.
- Bake in a 350° oven, about 10 minutes, until browned and dry, then transfer hot breadcrumbs to a large bowl. Drizzle with 1 Tbsp. extra-virgin olive oil, season, and toss to coat. Store in an airtight container for 1 month.
- You can use any kind of bread or a mix of bread. Or you can use all of one kind of bread for a unique twist on your favorite dishes. Rye bread for a new kind of schnitzel perhaps? Or maybe garlic sourdough bread crumbs on top of macaroni and cheese? The options are endless.