Prep 8 mins
Cook 7 mins
Make a six month supply of bread crumbs for the cost of 2 loaves of bread and a cup of butter. And they taste better than the store-bought version. I've used this recipe for 15 years and have no idea where it came from. The yield of course, will depend on the size of the loaves you use.
- 2 loaf firm-textured white bread
- 236.59 ml butter
- salt & freshly ground black pepper
- Use a food processor or blender to crumb the bread evenly.
- Crumbs should not be like sand.
- Leave some texture-don't overprocess.
- Melt butter in a large pan and add crumbs and salt and pepper.
- Stir until evenly coated.
- Continue stirring over medium heat until the crumbs sound like sand when they hit the bottom of the pan.
- Cool thoroughly.
- Then store in heavy duty plastic bags with zipper seals.
- Don't put them in the refrigerator-they won't keep.
- Store them in a cabinet for up to six months.
I went to the store yesterday with bread crumbs on my shopping list. I've become a label-reader and was surprised to find all the brands contained both high fructose corn syrup and partially hydrogenated oils. So I came home empty-handed and went looking for a recipe to make my own bread crumbs. I selected your stove-top recipe over others that had me baking the crumbs in the oven. Since I don't use bread crumbs too often, just on broiled tomato or eggplant now and then, I tried using 2 slices of the whole wheat bread I had on hand, ripped them up and pulsed them a few times in my mini-prep, melted a single pat of regular salted butter in a medium-size pan over low heat, and added the crumbs, stirring about 5 minutes or so, until they became brown and crunchy. I added no salt or spice of any kind - I can do that when I use them. I got about 3/4 cup of absolutely perfect bread crumbs with no harmful additives, exactly what I wanted - and saved $3.79 to boot. Thanks very much!
Thank you so much for your recipe! I was planning on making chicken parm tonight and my store bought crumbs just expired! This was so easy and delicious to make. I had to write a review before I started dinner. :) I tried making it crunchier by toasting my refrigerated bread till it was hard, then blended it. Threw 1/3 cup of butter, salt, pepper, dried rosemary, oregano and basil. It smells so delicious!
Thank you!! I had a loaf of gluten free bread go bad in my bread machine and used this recipe to make that brick of bread into the best gluten free bread crumbs I've ever made! Fast, easy and yummy. You saved the day!