You might scratch your head and wonder why I would post a recipe for homemade breadcrumbs. Seems so simple. But details like homemade breadcrumbs do make a difference, and they are so easy to make. Plus, they are thrifty. Never let old bread go to waste again, or buy the stuff in the blue container filled with unhealthy ingredients. Make your own, in minutes.
Basic and How-To Recipes
I’ve noticed that recipes and posts in the “Basic and How-To” category are read and shared a lot. As my mission is to teach people how to cook healthy and build confidence in the kitchen, I plan to post more basic and “how-to” recipes. Please let me know if this helps you. And if there is anything you would like to know how to do that you consider a basic, please email me or comment. I’ll do what I can to honor those requests.
Nothing Beats Homemade
True of most things, homemade breadcrumbs beat anything you buy at the store. If you have ever grabbed a container of “America’s Favorite” brand, you may be shocked when you read the ingredient list. If this is in your pantry, go directly to the kitchen and throw it out.
The ingredient list includes high fructose corn syrup, partially hydrogenated oil (trans fat), corn syrup, and a lot of ingredients that you don’t need, much less want, in your breadcrumbs. And since they are not organic, many of the ingredients are certainly GMO (genetically modified or engineered). Something else it’s best to avoid.
As we eat gluten-free, I generally use Udi’s Gluten-Free Whole Grain bread for my breadcrumbs. If you eat wheat, use your favorite bread, preferably a multigrain or whole wheat. Be sure to read the label for unhealthy ingredients.
Making Homemade Breadcrumbs
Pre-heat your oven to 300 degrees. Trim crusts from the bread. Cut bread into cubes or tear into pieces and toss in the bowl of a food processor. Process until bread forms fine crumbs. Spread on a rimmed baking sheet and bake until crumbs are golden and dry.
Allow them to cool and place in an airtight container, then refrigerate or freeze. Because they are toasted, the moisture is gone. If you don’t toast them, fresh breadcrumbs can get moldy in the refrigerator.
Note – if you want fine breadcrumbs for a recipe, you can always toss them back in the food processor one last time after they are cool and pulse for a few seconds to refine. Most of the time I like them with more texture.
What To Do With Breadcrumbs
What to do with breadcrumbs? Just a couple of ideas:
- Make turkey meatballs
- Make meatloaf
- Sprinkle on top of cooked vegetables, like simple green beans, to give them a crunch.
- Combine with herbs and chopped nuts to top fish, then bake for a crispy top
For another idea, toss fresh crumbs with a little olive oil and your favorite seasoning before baking for your own seasoned breadcrumbs. The olive oil gives them a more golden color and nice flavor, perfect for topping vegetables and casseroles.
For homemade croutons, leave the bread cubed, toss with olive oil, salt, pepper and granulated garlic, bake. They are delicious for salads.
How to Make Homemade Bread Crumbs
Yield: variable, depending on your bread and quantity
Slices of bread (a few slices to a whole loaf)
- Pre-heat the oven to 300° (150 C). Trim crust from bread slices. Cut bread into cubes or tear into small pieces and process in a food processor until fine.
- Spread crumbs onto a rimmed baking sheet and bake until crumbs are golden and dry, about 15 minutes, but it will depend on your oven. You may want to stir them half of the way through for even baking.
- When done baking, cool crumbs and refrigerate or freeze in an airtight container.
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