Many recipes call for breadcrumbs, and if you have extra pieces of bread you can make your own. I recall in France we had so much bread left after a few days that I wouldn’t let anyone eat it because I wanted to make breadcrumbs.
NotesMake sure you tear the bread up prior to baking so the bread dries faster and evenly.
Makes2 cups (500 mL)
Total Timeunder 2 hours
Make Ahead RecipeYes
Dietary Considerationhalal, kosher, peanut free, soy free, tree nut free, vegetarian
Five Ingredients or LessYes
- 4 slices French or Italian bread, each 1 inch (2.5 cm) thick, torn into small pieces
- Baking sheet, lined with parchment paper
Preheat oven to 300°F (150°C).
Place bread on prepared baking sheet and toast in preheated oven for 5 minutes. Turn and continue to bake until very light brown and dried, 5 minutes more. Remove and let dry at room temperature for about 1 hour.
In work bowl fitted with metal blade, process toasted bread pieces until fine crumbs. Freeze in a resealable plastic freezer bag for up to 3 months.
Variation: Add 1 tsp (5 mL) Italian herb seasonings when processing for Italian breadcrumbs.
2005 George Geary