Don’t throw away trimmed bread crusts. Save them in the freezer in resealable bags. Then bake them in the oven or toaster oven until dry and toss them into the food processor. Combining different breads just adds to the flavor.
Breadcrumbs are used for much more than breading foods. Use them in stuffing, to garish soups, top casseroles and mac & cheese, thicken stews and stretch ground meat (in meatballs and meatloaf, for example).
Homemade bread crumbs taste so much better than store-bought, as you’ll see with this recipe.
You can use almost any type of bread; but of course, different breads will add different flavors to the crumbs.
You can use stale bread to make breadcrumbs; but take a bite to make sure you won’t get stale bread flavors.
If you do use stale bread, just skip to Step 3.
1. PREHEAT oven to 300°F. Place the bread pieces (or whole slices) on an ungreased baking sheet in a single layer, not touching.
2. BAKE for 10 to 15 minutes; flip halfway through.
3. REMOVE from oven; cool. Pulse into crumbs in a food processor.
4. STORE in an airtight jar
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