Homemade Breadcrumbs
Homemade Breadcrumbs is an easy way to use up leftover bread while controlling ingredients for a versatile, flavorful staple.
Ingredients
- 6 slices day old bread fresh milled flour bread is ideal
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
Instructions
- If the bread is fresh, preheat the oven to 300°F (150°C) and toast the slices for 10-15 minutes until they are firm and dry but not browned.
- Break into pieces. Tear the toasted or day-old bread into roughly 1"chunks for easier processing.
- Place 6 slices day old bread chunks in a food processor or blender and pulse until you reach the desired texture. For regular breadcrumbs, aim for a fine to medium texture - smaller than panko but not powdery.
- Add 1 teaspoon sea salt, ½ teaspoon garlic powder , ½ teaspoon onion powder, and ½ teaspoon dried parsley, then pulse a few more times to mix evenly.
- Transfer the breadcrumbs to an airtight container. They will keep at room temperature for about 1 week, in the fridge for 2 weeks, or frozen for up to 3 months.
Notes
Recipe makes approximately 2 cups of homemade breadcrumbs.
Storage: Store in an airtight container in the fridge for up to 2 weeks, or frozen for 3 months. You can toast them lightly before use to refresh them.
Helpful Tips:
- Use up bread - Day-old or slightly stale bread is ideal for best texture. It's also a great way to salvage bread that's no longer the best tasting.
- Control texture - Pulse less for chunkier crumbs or longer for fine breadcrumbs.
- Start with uniform pieces - Break the bread into similar-sized chunks for even processing.
Nutrition
Calories: 469kcal | Carbohydrates: 82g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Sodium: 3122mg | Potassium: 266mg | Fiber: 7g | Sugar: 10g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 217mg | Iron: 6mg