As I was packing the other day, I couldn’t help but notice the multiple bread butts (all those little ends that dry out before you can get to them) nesting in my cabinet. On a daily basis, I try really hard not to waste anything. But when it comes to something I have spent my time and energy preparing and creating, I refuse to waste it. So what to do with all this once beautiful bread less than a week before our move? Breadcrumbs!
Left over bread, at least a day old and dry
Preheat the oven to 350 degrees. Begin by cutting your bread pieces into small chunks. Process the chunks in a food processor until worked into smaller bits. Spread your processed food bits evenly on a baking sheet. (I find it easiest to use a baking sheet with a lip lined with parchment paper, but this is not necessary.)
Bake your bread bits for 10- 15 minutes or until dried through. Remove from the oven and allow to cool completely. After bread pieces are cool, process a second time until they reach the desired crumb size.
Store in an air tight container.
Results: I have made these breadcrumbs several times. I don’t season them because the bread crumbs bring wonderful flavor with them without the use of seasoning. Be sure your breadcrumbs are completely dried after baking and completely cooled before processing a second time. If they are not, moisture will collect in your container and spoil the crumbs.