Homemade Bread Crumbs
"Make a six month supply of bread crumbs for the cost of 2 loaves of bread and a cup of butter. And they taste better than the store-bought version. I've used this recipe for 15 years and have no idea where it came from. The yield of course, will depend on the size of the loaves you use."
photo by MommyMakes
- Ready In:
- 15mins
- Ingredients:
- 3
- Yields:
-
2 loaves
ingredients
- 2 loaf firm-textured white bread
- 236.59 ml butter
- salt & freshly ground black pepper
directions
- Use a food processor or blender to crumb the bread evenly.
- Crumbs should not be like sand.
- Leave some texture-don't overprocess.
- Melt butter in a large pan and add crumbs and salt and pepper.
- Stir until evenly coated.
- Continue stirring over medium heat until the crumbs sound like sand when they hit the bottom of the pan.
- Cool thoroughly.
- Then store in heavy duty plastic bags with zipper seals.
- Don't put them in the refrigerator-they won't keep.
- Store them in a cabinet for up to six months.
Questions & Replies
-
Since I used bread, (that will mold over time), how does this last for six months?
Reviews
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I went to the store yesterday with bread crumbs on my shopping list. I've become a label-reader and was surprised to find all the brands contained both high fructose corn syrup and partially hydrogenated oils. So I came home empty-handed and went looking for a recipe to make my own bread crumbs. I selected your stove-top recipe over others that had me baking the crumbs in the oven. Since I don't use bread crumbs too often, just on broiled tomato or eggplant now and then, I tried using 2 slices of the whole wheat bread I had on hand, ripped them up and pulsed them a few times in my mini-prep, melted a single pat of regular salted butter in a medium-size pan over low heat, and added the crumbs, stirring about 5 minutes or so, until they became brown and crunchy. I added no salt or spice of any kind - I can do that when I use them. I got about 3/4 cup of absolutely perfect bread crumbs with no harmful additives, exactly what I wanted - and saved $3.79 to boot. Thanks very much! -
This is such an easy and delectable recipe! I followed the recipe as is and got wonderful golden brown bread crumbs that smelled heavenly. I made a small batch and couldn't save much of it as it was too delicious to be not eaten right away! Thank you so much for sharing the recipe. -
Thank you so much for your recipe! I was planning on making chicken parm tonight and my store bought crumbs just expired! This was so easy and delicious to make. I had to write a review before I started dinner. :) I tried making it crunchier by toasting my refrigerated bread till it was hard, then blended it. Threw 1/3 cup of butter, salt, pepper, dried rosemary, oregano and basil. It smells so delicious!
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Thank you!! I had a loaf of gluten free bread go bad in my bread machine and used this recipe to make that brick of bread into the best gluten free bread crumbs I've ever made! Fast, easy and yummy. You saved the day! -
Great recipe and super easy. I used a half of a loaf of bread that was too stale to use for sandwiches and was glad to not have to throw it out, and also to not have to buy bread crumbs to make crab cakes.
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Tweaks
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This was my first time making breadcrumbs and this was a great recipe. I made 1/4 of this recipe using a stale 1/2 loaf of white bread. I added 1 tbsp of italian seasoning instead of the salt and pepper. It made about 4 cups for me. Thanks! I will make the full recipe in the future and not buy bread crumbs anymore, these were delicious!
RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
