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.
Ingredients
- Stale Bread Slices
Directions
- 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.
Ingredients
- 6 slices stale bread
- 4 tablespoons light olive oil or butter (I used half olive oil, half butter)
- Garlic Salt
Directions
- 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.
april
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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 :)