There's no need to throw away that loaf of stale bread - turn it into homemade breadcrumbs instead. Making breadcrumbs from scratch is quick and easy to do, they keep well and are versatile. Use them as a crunchy topping for pasta or casseroles to a coating for schnitzels.
For best results, always weigh ingredients where a weight is provided
Instructions
Preheat the oven to 160C / 320F / 140C fan forced.
Tear the bread into small chunks Use a food processor to process until they are the processed to your liking.
Place the chunks of bread in a food processor (or skip straight to step 4 if you don't have a food processor). Blitz until they are the size you want.
Tip them onto a baking tray and level them out into a flat layer.
Bake for 20-30 minutes, tossing every 7-8 minutes until they are completely dry and crispy.
Let the crumbs cool completely before moving on.
If you don't have a food processor, now transfer them to a sturdy ziplock bag and roll over the top with a rolling pin until they are the desired size.
Notes
You can make the breadcrumbs finer, after baking if you like by tipping them back into the food processor (once cool) and pulsing until they are the size you're after.
Use any bread you like but stale or at least day old bread will work best.
Nutritional info is based on 1/4 cup per serve
For more how-to's and baking essentials, click here.
Calories: 105kcal
Author: Marie Roffey
Course: accompaniment, Condiment
Cuisine: American, Australian, World
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.