Comments on: Making Homemade Bread Crumbs

By: Sandy

Sandy — Sat, 02 Jul 2011 15:48:02 +0000

I’ve make bread crumbs using my dehydrator it works great and doesn’t heat up the kitchen in the hot summer. I save my unused bread in freezer bags until I get enough for a load it’s great and sure helps my budget. I’m trying to dry my herbs as well could sure use some help

By: centsandthecity

centsandthecity — Sun, 15 Nov 2009 21:15:27 +0000

I’ve been doing this lately because I can’t bear to waste any bread.

By: casey

casey — Mon, 24 Aug 2009 16:21:06 +0000

thanks for the info. I bought a small bagguet at the farmers market and busted my darn steak knife trying to cut it. so I figured I would look into turning it into bread crumbs. I am looking forward to using them on my fried zuchinni sticks tonight. again a new attempt of mine to use up a few of the 2 dozen that wont stop growing on my 3 plants. lol. how long will bread crumbs made like this last? you never shared that part. thank you. Casey aka ” the cooking husband”.

By: Sylver

Sylver — Sat, 30 May 2009 13:50:15 +0000

Super idea that I’ve used for years when I need finger sandwiches without the crusts for parties. I’ve also used the crusts for a basis for bread and/or cornbread stuffing as well as for making croutons.
Keep those great ideas coming!
Best regards.

By: Gwen Jones

Gwen Jones — Fri, 01 May 2009 15:53:50 +0000

Great idea. I save up pieces of bread as they accumulate (ends from each loaf of bread) and when I’ve saved up enough, I bake in a low oven and whir in the food processor. I think there are even recipes for bread crumb cookies online.

By: Karen Datko

Karen Datko — Mon, 27 Apr 2009 13:27:31 +0000

The soup kitchen in my town makes croutons from leftover bread. They are among the best I’ve ever had. Same concept except no food processor involved.

By: Donna Freedman

Donna Freedman — Fri, 24 Apr 2009 06:40:26 +0000

A woman who left a comment on the Smart Spending message board said that her grandkids wouldn’t eat the crusts from sandwiches. So when they’re at her house, she cuts the crusts off and fixes them sandwiches — and then saves the crusts in a bag in the freezer until she has enough to make bread crumbs.
Smart.
If the quality of the bread you’re getting is high enough (i.e., artisan or at least decent French bread vs. Wonder Bread), look for a simple bread pudding recipe on the Internet. I make a basic one and add either finely chopped apples and cinnamon or a handful of frozen blackberries (the kind I pick for free each summer). Delicious either way.

By: Cathy @ Chief Family Officer

Cathy @ Chief Family Officer — Fri, 24 Apr 2009 03:32:25 +0000

The ends would make fabulous bread pudding. I make mine in my slow cooker, using this recipe as a starting point:
http://crockpot365.blogspot.com/2008/08/crockpot-french-toast-bake-recipe.html

By: Beth

Beth — Thu, 23 Apr 2009 21:03:18 +0000

I make my own bread crumbs because I don’t each much wheat. I use the ends of the ancient grain breads I buy (kamut, spelt and millet) and they make for some tasty homemade chicken fingers

By: Paige

Paige — Thu, 23 Apr 2009 20:43:49 +0000

I actually just started to do this recently as well. We always end up with the 2 ends left in the bag and no one wants to eat them, so I toast the bread and then put it into my mini processor and grate it up. Then I pour it into a jelly roll pan and let them sit out over night, to make sure they are nice and dry. I keep mine in a Gladware container. Great post!