It’s so simple and easy to make your own bread crumbs and croutons, that it’s ridiculous to pay those expensive prices for the store bought kind. I love making my own diy food products whenever possible. I mean, have you really looked at the ingredient list on those prepackaged foods that line the store shelves? It’s scary, and if I can make something myself then I do it. Not only is it more frugal, but healthier too.
I make my families bread, and one of the drawbacks to that is that it doesn’t last very long before it goes stale. No preservatives equals a short shelf life. It’s not a drawback really when you think of what you can do with that stale bread. If I don’t turn it into a french toast casserole, then I stash them in a gallon size freezer bag in the freezer. Once it’s full, I turn the bread into bread crumbs and croutons. Use the bread crumbs as a breading or filler for meats, and the croutons taste great tossed on top of soups and salads, or just to munch on.
Place bread slices on a baking sheet and place into a 300 degree oven.
Bake for about 20 minutes, turning over after 10 minutes.
Allow bread slices to cool for a few minutes, then place into a food processor or blender and pulse until bread crumbs are fine.
Use as desired in recipes.
Store leftovers in the freezer in a freezer bag or container.
For Italian Style Bread Crumbs, add 1/2 teaspoon of Italian seasoning to 1 cup of dry bread crumbs.
http://angelshomestead.com/homemade-croutons-and-bread-crumbs/
Cut bread slices into cubes.
Place into a bowl with the olive oil or butter and toss well to coat evenly.
Lay bread cubes on a foil-lined baking sheet. Sprinkle lightly with garlic salt.
Bake at 300 degrees for 20 - 22 minutes, turning over after 10 minutes. Watch carefully and remove when they have turned golden brown and become crispy.
Use in recipes as desired. They are fantastic on soups and salads!
Store leftovers in the freezer in a freezer bag or container.
http://angelshomestead.com/homemade-croutons-and-bread-crumbs/
These are quite “dangerous” - I usually eat them before I get the soup or the salad. They’re simply wonderful as they are and I cannot stop eating them