You know those pesky ends to the bread no one eats? Or when you have a toddler who is on a kick of I won’t eat the crust on my sammich!? What a better way to make use of those left overs is to make them into bread crumbs. Throughout the month I toss ends and left over bread scraps into a bag in the freezer and once a month I get out the food processor and the frozen bread and go to town for the morning making bread crumbs. I freeze them so they don’t get moldy before I am ready to use them. You can make plain ones or seasoned ones just like you can buy in the store. But the best part is you make them with natural ingredients and they types of herbs and seasonings YOU like. You are not limited to what is supplied in the supermarket. This could not be a simpler project to take on, in fact my 2 year old loves to whirl the food processor in what he thinks is his all acclaimed part of helping in the kitchen 😀
- Left over bread ends, scraps, hot dog buns, hamburger buns, whatever bread product you have that you won’t use.
- Pre-heat oven to 375 degrees F.
- In a food processor tear up bread and pulverize until consistency you like for bread crumbs. I generally use a medium to smaller consistency.
- Line a sheet pan with foil and toss about 2 cups worth of the mixture (which for me is 1 container full from the food processor) onto the sheet pan.
- Bake for 12 – 15 minutes.
- Watch it your first time to make sure they don’t over cook. I have made extra crispy ones and the flavor was not all that great.
- Halfway through the baking process I toss and break up the bread crumbs to ensure a nice even browning.
ITALIAN SEASONED INGREDIENTS:
- 2 teaspoons dried ground thyme
- 2 teaspoons garlic powder
- 1 teaspoon dried ground oregano
- 1 teaspoon dried ground basil
- 1 teaspoon crushed red pepper flakes (or to taste)
ITALIAN SEASONED DIRECTIONS:
Follow the steps above for the plain crumbs, except before placing in the oven toss with the ingredients above.
You can create whatever seasoning suits you. I make a lot of Italian food, so this is my go to mix.
Store in an airtight container or zip lock bag in freezer for several months.