Breadcrumbs are something that are always so handy to have in the house. It is a great way to use up stale bread and to help reduce food waste.
They can be used to coat chicken or fish for frying and make meatballs. It can be used for stuffing, salads and a thicker for soups and sauces and on top of Mac and Cheese.
Stale bread is best for this as you want it to be dry as possible. If using fresh bread you can always slightly toast it. If using a crusty bread like sourdough we suggest you remove the crust.
Preheat your oven to 150C / 300F.
Break up the bread into small pieces and put into a food processor.
Blend in a food processor until you have small crumbs. Working in batches may work better for even distribution.
If you want fresh bread crumbs then your job is done!
To dry out the bread crumbs them place them in a thin layer on a baking tray and bake for 10 – 15 minutes stirring every few minutes until dry, golden and crispy.
Fresh breadcrumbs will last for a week in the fridge.
Dried breadcrumbs will keep for 2 weeks in the cupboard in an airtight container.
Once frozen, breadcrumbs last for 4 months.
Breadcrumbs are very versatile and you can add so many different seasonings to them to suit what you want. Just add in the herbs and spices while blending the bread.
Italian – This makes a great savoury topping for casseroles. And stuffing. It also goes well with chicken and pork.
- Mainly oregano, basil, thyme and rosemary. You could also add some garlic powder, chilli flakes and even parmesan.
Taco seasoning is delicious for coating chicken for a Mexican dish.
- 2 Tbsp chili powder, 1 Tbsp cumin, 2 tsp salt, 2 tsp pepper, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp crushed red pepper flakes