photo by AZPARZYCH
- Ready In:
- 8 ounces bread (sourdough or country)
- 1 1⁄2 tablespoons olive oil
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon dried rosemary, coarsely chopped
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon ground pepper
- Preheat a 400°F oven. Dice and chop bread with crusts into 1/2 inch cubes.
- 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.
- 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.
- Keep crumbs in sealed bag in fridge up to 1/2 weeks.
Questions & Replies
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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!!
Awesome recipe. Why the heck haven't I made these before?!?!?! I left them as croutons for use in tomato soup and will be crushing the leftovers into breadcrumbs and freezing them for future use. I used Pesto bread that was a few days old and it was fab! I did add a little garlic powder and didn't add any salt. Will absolutely make this again with my ABM leftovers!!!
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