Homemade bread crumbs taste so much better than the store-bought versions, not to mention it is a lot cheaper and healthier!  And shouldn’t bread crumbs be just bread crumbs – if you buy them in your general grocery store, they aren’t.  There are preservatives and even sugar products in them!

Tear or cut bread into evenly sized cubes for even baking time.
Tear or cut bread into evenly sized cubes for even baking time.

Most of us have a few pieces of bread that we know will go uneaten – for us, it’s the end of the loaves.  Of course, our dog Jazzy volunteers every time to eat them. However, when our bread crumb supply becomes low, we begin to save a few pieces of bread from various loaves until it is time to make them. It really doesn’t matter what type of bread you use – white, wheat, rye, sour dough – they are all work great.

Bread is toasted and ready to be put in the food processor
Bread is toasted and ready to be put in the food processor

Feel free to try all sorts of varieties – and you may find a combination that works best for you.  And remember, you don’t have to just use the ends…any piece will work. We store them in an air tight container in the freezer until we are ready.

Home-made bread crumbs can make those home made meat balls, meat-loaf and stuffing  come to life!

Some people will say to use stale bread – I don’t. I believe stale bread makes for dull bread crumbs.  I would rather use bread that I wouldn’t mind eating. I enjoy the fresh flavor that home-made bread crumbs provide.

Speaking of flavor, experiment with different seasonings, depending on how you are using your crumbs.  For instance, you can add in garlic powder, parsley flakes, and even some hot pepper powder.  The possibilities are endless!

Homemade Bread Crumb Recipe

Ingredients:  (really???)

Bread

Instructions:

preheat oven to 300 degrees F

1. Tear bread into evenly cut pieces (or close to it) and place in a single layer on an ungreased baking sheet.

After you are almost done grinding, add seasonings if desired.
After you are almost done grinding, add seasonings if desired.

2. Bake for 10-15 minutes, turning pieces over half way through the baking time until completely dried out.

3. Place pieces into a food processor and grind to the desired consistency.

4.  Add additional seasoning if desired.  Use black and red pepper for a spicy mix – parsley and garlic powder for an Italian mix – or create your own combo.  Add spices to taste.

5. Store at room temperature in an air tight container for 2 weeks, or freeze for several months and use as needed.

Enjoy!

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Mary and Jim

Flavored Bread Crumbs
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Ingredients
  1. Bread
Instructions
  1. preheat oven to 300 degrees F
  2. Tear bread into evenly cut pieces (or close to it) and place in a single layer on an ungreased baking sheet.
  3. Bake for 10-15 minutes, turning pieces over half way through the baking time until completely dried out.
  4. Place pieces into a food processor and grind to the desired consistency.
  5. Add additional seasoning if desired. Use black and red pepper for a spicy mix - parsley and garlic powder for an Italian mix - or create your own combo. Add spices to taste.
Notes
  1. Store at room temperature in an air tight container for 2 weeks, or freeze for several months and use as needed.
  2. Recipe courtesy of Old World Garden Farms
Old World Garden Farms http://oldworldgardenfarms.com/

8 thoughts on “Home Made Flavored Bread Crumb Recipe – Don’t Let That Bread Go To Waste!

  • April 15, 2014 at 9:54 am
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    Great post as always. I really don’t like the taste of store bought ones and will make my own from now on. Thanks.

  • April 12, 2014 at 4:33 pm
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    When bread is on sale really cheap I buy several loaves, lay the slices out on the oven racks, set the oven to the lowest temperature & dry them out. Then I let them cool before breaking them up into the food processor bowl & processing until they’re the desired consistency. I store them in a zipper bag in the freezer & add seasonings just before I use them.

  • April 12, 2014 at 6:21 am
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    I make my own bread which doesn’t stay fresh as long as commercial bread so I usually end up with some. I have a gas stove/oven with a pilot light which works well but take a full day. In the winter I put a baking sheet on a brick on the wood stove which also works well.

  • April 11, 2014 at 4:14 pm
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    Agree with the last comment by sage_brush….discovered this when I ran out of crumbs in the middle of making something….food processor to the rescue! Love this, cause I’m a real cheapo and this is almost free!!!

  • April 11, 2014 at 1:13 pm
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    I even use crusty buns that are left over, I also make my own stuffing. Going to grow my own sage this year. Already grow basil, oregano, and cilantro.

  • April 11, 2014 at 8:27 am
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    sounds yummy! Can you just toast the bread slices?

  • April 11, 2014 at 8:20 am
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    I’ve been doing this for years. I also make my own bread cubes for stuffing, which is a similar process, minus the grinding in the food processor. You are so right – there is no comparison!

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