Any dish is instantly improved by adding breadcrumbs, which also provide color, flavor, and crunch. These quick-and-easy savory, crunchy crumbs are a fantastic way to use up leftover bread and give evening recipes a little flair.
Best bread to use for breadcrumbs
Any type of leftover bread or roll will make tasty breadcrumbs. Just put stale bread in the freezer to keep it fresh. When you have enough scraps, make breadcrumbs, which you can either toast immediately or freeze for a rainy day.
These breads all create excellent crumbs:
- Rye
- Sourdough
- Whole wheat bread
- White sandwich bread
- French bread
- Leftover hamburger buns
How to make breadcrumbs at home
- Any bread you happen to have on hand can be used to make coarse crumbs in a food processor after being torn into bits and thawed if frozen. Trim the crusts when using bread with thick crusts, such as French or sourdough bread, but it's up to you.
- When the bread has been turned to crumbs, place them in a plastic bag and store them in the freezer. They'll look forever, but after three months, the flavor starts to fade.
- Feel free to season and toast some breadcrumbs in a skillet if you plan to use them within a week or so. They will remain fresh when you store them in an airtight container.
You can use homemade breadcrumbs for:
- Pasta dishes
- Salads
- Macaroni and cheese
- Skillet dinner
- Meatballs or meatloaf
- Fish cakes
- Stuffed vegetables and vegetable gratins
