Easy Toasted Breadcrumbs

    Easy Toasted Breadcrumbs

    Recipe Picture:Easy Toasted Breadcrumbs
    1

    Easy Toasted Breadcrumbs

    (49)
    32min


    41 people made this

    It's so easy to make your own breadcrumbs as well as being a perfect way to use up stale bread. Use immediately or freeze till needed. You need never buy breadcrumbs again:-)

    Ingredients
    Serves: 1 

    • 10 slices of bread

    Directions
    Preparation:2min  ›  Cook:30min  ›  Ready in:32min 

    1. Preheat oven to 120 degrees C.
    2. Using tongs, place bread slices directly on oven racks. Leave in oven until hard and golden brown, about 30 minutes; darker if you prefer. Remove and cool on wire rack.
    3. Crumble slices into a large bowl until reduced to fine crumbs, or place in bowl of food processor and process until fine.
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    Reviews and Ratings
    Global Ratings:
    (49)

    Reviews in English (40)

    by
    112

    I keep thinking to myself, What a Blessing to be able to use what God has givin us and make something new! I already make my own bread and now I can take 1 more thing off the grocery list, Breadcrumbs!!THIS RECIPE IS GREAT & VERY EASY!! I baked mine until they felt crisp and then let them cool, about 5 min, then put them in the Blender and WA-LA we had Fresh Breadcrumbs!! I didn't have to worry about what exactly was in them or what that company did to "make them better" because I was even the one who made the bread. Praise God from Whom ALL Blessings Flow. God Bless the rest of your day!  -  26 Jan 2010  (Review from Allrecipes USA and Canada)

    by
    45

    I put the toast in a big plastic freezer bag and rolled the rolling pin over it to crush the bread into crumbs. Easy and quick, love it!  -  14 Jan 2009  (Review from Allrecipes USA and Canada)

    by
    28

    Turned out perfect! A little more labor intensive than I thought however. I baked mine for half and hour and they were a little soft in the middle. Next time I'll bake for 35-40 minutes to ensure that they are baked through.  -  22 Mar 2008  (Review from Allrecipes USA and Canada)

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