Most of store-bought bread crumbs have frightening ingredients that you can’t pronounce and might not want to serve your family. Making your own fresh bread crumbs is so easy and of course they taste far better than any store-bought bread crumbs. Here’s what I do:
• Save ends of bread or stale bread in a bag in the freezer.
• When you need to make bread crumbs, toast the bread until it is golden brown, then break it into pieces.
• Pulverize it in a food processor until it makes course crumbs, or fine, if you prefer fine bread crumbs.
• For extra flavor, add some grated Parmesan cheese and dried herbs such as Italian herb blend, dried parsley, dried oregano and/or garlic powder.
• Store leftover bread crumbs in an airtight container in the refrigerator for up to 2 weeks or freeze them for up to 3 months.
• To make gluten-free bread crumbs, use gluten-free bread as directed above or puree rice crackers in your blender or food processor.
Have you ever tried to make fresh bread crumbs? If so, what was your method and did you like them better than store-bought bread crumbs? Please let us know below or on The Scramble Facebook page.
Use your homemade bread crumbs to make Fusilli with Prosciutto and Kale.
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Thanks to Kmitu/Dreamstime Stock Photos for their image