This is so quick and easy that you’ll never buy breadcrumbs in the store again. The texture and flavor can’t even be compared.
Breadcrumbs most likely originated in southern Italy when people couldn’t afford to add cheese to their dishes. It’s a great substitute. But I like cheese way too much to substitute it with anything. So instead of replacing cheese with bread crumbs, I like to add some bread crumbs to the cheese.
This quick recipe works with any bread in nearly any condition. I like to use a baguette that’s a few days old…stale but not totally dried out. Preheat your oven or toaster oven to 200℉. In the meantime, slice your bread into 3/4-inch pieces.
Place the bread evenly on a baking sheet and bake for 30-50 minutes until crisp (depends how “old” your bread is).
Break the bread into chunks and put in a food processor. Add your favorite dried herbs if you’d like to give your crumbs some extra oomph.
Pulse until coarse (for a perfect texture, I like them the size of uncooked rice). Done.
Tip: If you don’t have a food processor, place bread chunks in a plastic bag and use a rolling pin to make the crumbs. Whacking stale bread can feel really good. Try it.
You can use these delicious breadcrumbs to bread your schnitzel or chicken, or use it as a crunchy topper for your macaroni & cheese.
If you’re not going to use the breadcrumbs immediately, put them in a resealable plastic bag and store in the refrigerator for up to a month or in the freezer for up to three months.
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