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    You are in: Home / Recipes / Breadcrumbs Recipe
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    Breadcrumbs. Photo by AZPARZYCH

    1/9 Photos of Breadcrumbs

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    Total Time:

    Prep Time:

    Cook Time:

    21 mins

    10 mins

    11 mins

    Andi of Longmeadow Farm's Note:

    Most of the time (through my entire bread making) I have various bits of loaves of bread that just don't get eaten. I quickly take that last piece of bread right out of Dennis' mouth as he is about to take the biggest bite. I say, "Hey! Wait a minute dear husband, I need those for breadcrumbs!" Andi- they will be breadcrumbs once I swallow the slice of bread." Dennis resounds. "Awwww, honey! I exclaim, They are for the topping to your lima bean gratin. I need them." Once Dennis hands back the bread, I proceed to make some delicious little breadcrumbs that can be used interchangeably to crunch up any meal. I normally have a heel or two left of --Nimz--'s Rustic Country Sourdough Bread left over and this combined with rosemary and thyme make a very flavorful crumb. I use this on a fish fillet, (a mild fish) or a chicken breast, because it brings so much pizazz to the item it is covering.

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    Units: US | Metric


    1. 1
      Preheat a 400°F oven. Dice and chop bread with crusts into 1/2 inch cubes.
    2. 2
      Scatter diced bread in a large baking sheet or roasting pan. Add rest of ingredients, tossing everything together with your hands. Bake 11 minutes, or until it is crispy.
    3. 3
      Cool at room temperature, and put bread and seasonings in a plastic bag. Roll with a rolling pin, or before putting in plastic bag, use your food processor to mix this up. I personally like the rolling pin method, quicker then dragging the food processor out.
    4. 4
      Keep crumbs in sealed bag in fridge up to 1/2 weeks.

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    Ratings & Reviews:

    • on August 20, 2011


      Made these for Crispy Zucchini Rounds With Dip since I realized I was out of breadcrumbs half way through the recipe! These are very easy to make and really flavorful! I don't think I will be buying canned breadcrumbs again! Made for All You Can Cook Buffet.

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    • on January 30, 2010


      These were pretty good. This was my first time making breadcumbs and these were very easy. I used pam spray instead of the oil and the oil would have been better as the seasonings didnt stick to the bread, but good flavor. the roasting pan was a great idea. I wasnt sure on the amount of bread to use, so i guestimated and used 1/3 of a loaf. They were perfect to put in my breakfast casserole this morning thanks!!

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    • on June 21, 2009


      Excellent!! I love these thank you so much. I used them tonight to make pork chops!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Breadcrumbs

    Serving Size: 1 (253 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 262.5
    Calories from Fat 83
    Total Fat 9.2 g
    Saturated Fat 1.5 g
    Cholesterol 0.0 mg
    Sodium 677.3 mg
    Total Carbohydrate 38.6 g
    Dietary Fiber 2.0 g
    Sugars 3.2 g
    Protein 5.8 g

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