Try this Homemade Bread Crumbs recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 300 degrees F.
Lightly dry bready by laying slices of a flat rack in half sheet baking pan. Place in over for about 5 minutes until slightly dried out by not toasted.
Rip slices of dried out bread into small pieces, 1 inch or so and place into a food processor with chopping blad, cover and pulse until coarse crumbs form, about 2 minutes.
Spread the crumbs evenly on half sheet pan and bake until the crumbs just begin to brown and are crisp, about 15 minutes or so, checking every 5 minutes and tossing with a spatula.
Cool the crumbs on the pans for 15 to 20 minutes, and then transfer to an airtight container and store at room temperature for up to a month, or freeze for up to 3 months.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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