How to Make Breadcrumbs
Easy homemade bread crumbs recipe using left over bread. Small batch breadcrumb recipe is perfect for meatballs, coating chicken and topping casseroles.
Servings: 4 servings
- 2 cups cubed or torn bread
- 3 tablespoons olive oil
- 1/8 teaspoon kosher salt
- 1/8 teaspoon dried herbs (dried herbs (dried basil, rosemary, herbs de Provence, or garlic powder work well)
Heat oven to 400° F (200° C) Place the bread in a medium sized bowl. Pour olive oil over the bread and add the salt and dried herbs. Mix well and taste one to see if it is seasoned to your liking, adjust salt and herbs as necessary.
Spread the bread out on a small sheet pan. Bake for 8 to 10 minutes, until they are golden brown.
Once the toasted bread has cooled, use a large rolling pin to smash them and roll out to a fine consistency. This can be a bit messy so I recommend placing the bread in a zip-topped bag, sealing the top and using the rolling pin to crush the bread. Alternatively, you could grind the bread in a food processor and pulse until the desired consistency is reached.
- Make sure your bread is dry but not rock hard.
- Breadcrumbs can be made from just about any type of bread. In fact, I like to keep a bag in my freezer where I put scraps of bread until I have enough to make a small batch.
- You can make gluten free breadcrumbs by using gluten free bread.
- Experiment with different herbs, fresh or dried.
- You can also crush the bread in a food processor but since this is a small batch recipe, I find it easier to just use a rolling pin to crush the toasted bread. If using a food processor, put the toasted bread and other ingredients into the base of the processor and pulse until it is the consistency you like.
Serving: 1serving | Calories: 165kcal | Carbohydrates: 14g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Sodium: 218mg | Potassium: 51mg | Fiber: 1g | Sugar: 2g | Calcium: 39mg | Iron: 1mg