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Homemade Breadcrumbs

Homemade Breadcrumbs
Turn stale bread into crumbs. Use them in breaded coatings and to lighten meatloaf. Or toast the crumbs and sprinkle onto pasta for a savoury crunch.

Step 1

Crusty white or whole-wheat breads, such as baguettes or rolls, are ideal. Avoid breads containing dried fruit, nuts or large seeds.  Cut bread into 1-in. (2.5 cm) pieces.

Step 2

Fill small food processor with bread pieces (larger processors can leave too much room for blades to work efficiently); blitz to coarse crumbs. Freeze in plastic bag up to 6 months.

Step 3

To pan-toast, melt 1 tbsp (15 mL) butter in a skillet on medium-low heat.  Add 1 cup (250 mL) breadcrumbs. Cook, stirring, until golden and crunchy. Transfer into bowl. Season with salt and pepper. Mix in other spices and chopped fresh herbs, if desired. Sprinkle over pasta or grilled seafood.

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