How To Make (And Store) Homemade Breadcrumbs
SAve money and control the additives by making your own breadcrumbs.
- Choose Your Bread:
- Choose day-old or 2 day-old loaves of French bread or Italian bread or bags of bread already diced for stuffing. These are always leftover after holidays especially Thanksgiving and Christmas. I also like to keep tossing the ends of white bread/wheat bread or whatever I have weekly in a baggie in the freezer till I have enough to use to make breadcrumbs.
- Choose your add-in seasonings:
- Add in salt as little or as much as you enjoy...whichever variety you enjoy
- Black pepper
- After that you choose to leave it as is or customize it for your need or taste. I leave it as is and customize when I use then breadcrumbs.
- Additional add-in choices are red pepper flakes grated Parmesan cheese, dried oregano or Italian seasoning, dried parsley, garlic powder or onion powder.
If bread is not already cubed, cut it into 1-inch chunks.
Place bread in your food processor and pulse until the bread becomes breadcrumbs the size you enjoy.
Season with your chosen seasonings or leave plain.
Store in quart sized mason jars, freezer containers or gallon-sized freezer bags.
Pull out when needed and toss breadcrumbs right in...no need to thaw them.
If your bread is very fresh, after you pulse the bread cubes into crumbs, sprad them out on a baking sheet and bake at 275 for 15minutes (tossing every 5) until they dry out a bit.
If you want drier crumbs no matter what kind of bread you are using, do the same as above...up to 20-25 minutes, just keep an eye on them and toss often towards the end.
Once completely cooled, store in the freezer.
Breadcrumbs keep for 3-4 months in the freezer in proper containers. I personally leave mine NOT toasted...I like them "fresh" for most recipes, when I want crisp, I reach for Panko.