Breadcrumbs (Homemade)
Freeze leftovers for future use.
Store bought breadcrumbs are filled with so many additives, better to make your own.
Ingredients
Seasoned Breadcrumbs
- 4 slices Italian bread, cubed
- 1 t. garlic powder
- 1 t. dried parsley flakes
- 1/2 t. dried oregano
- 1/2 t. dried basil
- 1/4 t. dried thyme
- 1/4 t. dried rosemary, crushed
Italian-style Breadcrumbs
- 4 slices of bread, cubed
- 1/4 c. grated parmesan cheese
- 2 Tbls. dried parsley
- 2 t. Italian seasoning
- 1 t. garlic powder
- 1 t. onion powder
- 1 t. salt
- 1/2 t. ground black pepper
Garlic Herb Breadcrumbs
- 4 slices of bread, cubed
- 2 t. dried minced garlic
- 2 Tbls. dried parsley
- 2 t. Italian seasoning
- 1/2 t. salt
- 1/2 t. ground black pepper
Cajun-style Breadcrumbs
- 4 slices of bread, cubed
- 1 t. paprika
- 1/4 t. ground black pepper
- 1 t. onion powder
- 1 t. garlic powder
- 1/4 t. cayenne pepper
- 1 t. dried oregano
- 2 Tbls. dried parsley
- 1/4 t. red pepper flakes
- 1/2 t. salt
Instructions
SEASONED, ITALIAN-STYLE, GARLIC HERB or CAJUN-STYLE BREADCRUMBS:
Place torn pieces of bread in a blender or food processor; cover and process until fine crumbs form.
Transfer to a 15 x 10 x 1-inch baking pan. Bake uncovered at 350 degrees for 10-18 minutes or until lightly browned (stir occasionally).
After baking, transfer crumbs to a large bowl; add seasoning choice ingredients of your choice to warm crumbs and toss to coat evenly. Then transfer to the baking sheet you used to bake the crumbs; let cool.
Store in an airtight container.
NOTE: Makes 1 cup or a little more.