Homemade Breadcrumbs Recipe – Golden and Crispy
Crispy and tasty homemade breadcrumbs: the zero-waste recipe that changes everything in the kitchen.
After Christmas, I had quite a bit of stale bread and focaccia left over. Since I hate waste, I firmly believe that nothing is lost, everything is transformed. Rather than throwing these leftovers away, I decided to make homemade breadcrumbs. The result? An ultra-crispy powder that adds a unique touch to (almost) all my dishes.
Once you’ve tasted your own homemade breadcrumbs, you’ll never buy store-bought breadcrumbs again. What’s more, by seasoning them, you get a much tastier, more personalized, and above all, incredibly delicious result.
The principle is extremely simple:
- I toasted my stale bread in the toaster,
- I crumbled it into breadcrumbs,
- I seasoned it with herbs, garlic, and oil,
- and finally, a quick bake in the oven for a nice crispy result.
Get ready to sprinkle all your dishes with this homemade crispy breadcrumb topping! Want a touch of texture on your pasta? Perfect! Need some crunch in a salad without the bulk of large croutons? Bingo! Try it on grilled fish or add it to your meatballs: I use it everywhere!
Homemade Breadcrumbs Recipe – Golden and Crispy
What ingredients do you need to prepare this delicious homemade breadcrumb?
- Stale bread
- Dried rosemary sprigs, leaves removed
- Dried thyme sprigs, leaves removed
- Granulated onion or shallot
- Granulated garlic
- Salt and pepper
- Olive oil
To add variety, you can also add lemon zest, other dried aromatic herbs (oregano, parsley, sage…), spices (curry, cumin…) and even grated cheese (pecorino, parmesan…).
How to store your homemade breadcrumbs?
It couldn’t be simpler: store it in an airtight jar at room temperature. It will keep for a long time and stay nice and crispy.
In which recipes can this homemade breadcrumb be used?
And if you have any bread left over, I have another recipe to suggest: French toast, still in the same anti-waste spirit.
Homemade Breadcrumbs – Golden and Crispy Recipe
Ingredients
- 200 to 250 g of stale bread
- 3 sprigs of dried rosemary (leaves only)
- 1 sprig of dried thyme (leaves only)
- 1 teaspoon of granulated onion or shallot
- 1 teaspoon of granulated garlic
- Salt and pepper
- 2 to 3 tablespoons of olive oil
Instructions
- Preheat your oven to 180°C (350°F).
- Cut your stale bread into pieces and toast it in a toaster until it is even drier and more crumbly.
- Grind it into a powder using a mortar and pestle, but don't grind it too finely.You can also use a mixing bowl and a rolling pin.Set the powder aside in a bowl.
- In a mortar, grind the rosemary and thyme into a powder, then sprinkle it over the breadcrumbs.Add the garlic and onion, season with salt and pepper, and mix with a fork.Drizzle with olive oil and mix well until the ingredients are evenly coated in breadcrumbs.
- Bake at 180°C (350°F) for 20 to 30 minutes, stirring occasionally with a fork and checking regularly for doneness.
- Remove from the oven, let the breadcrumbs cool to room temperature, then store them in an airtight glass jar for several days or weeks.
