1,528 easy and fully explained recipes, with +66K photos and 78 videos

Home-made breadcrumb coating

Name: Home-made breadcrumb coating
Prep time: 7 min
Cook time: 1 h
Total time: 1 h 7 min
Yield: 180 g
Cuisine: French
Ingredients: 200 g bread

The crispy crust on many fried (or baked) foods comes from a breadcrumb coating. You can buy this, of course, but it's easy and much better to make your own at home.

For one thing, you will know excatly what's in it – just bread – which is not the case for the commercial product. This is also a great way to use up bits of dry bread that would otherwise go to waste.

130 K 3.8/5 (32 reviews)

1 hour 7 min. difficulté

Easy

0.25 €

180 g

1 Ingredient

Last modified on: May 26^th 2024

For 180 g, you will need:

1 200 g bread
Total weight: 200 grams

Times for this recipe

Preparation: 7 min.

Cooking: 1 hour

All in all: 1 hour 7 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 3 min.

Cut 200 g bread into pieces no bigger than your thumb.

Rescue crusts and dry ends of loaves to avoid waste. Here it is crusts of sandwich bread.

Spread the pieces of bread on a baking sheet.

Stage 2 - ⌛ 1 hour

Put in the oven at 210°F (100°C) fro 1 to 2 hours. The idea is to dry out the bread without toasting it, so that the breadcrumbs will keep well.

Stage 3 - ⌛ 2 min.

After this time, leave to cool, then tip the bread into a food-processor or blender goblet.

Stage 4 - ⌛ 2 min.

Blend until the crumbs are as coarse or as fine as you want them.

Stage 5

Keep dry in an airtight jar.

Stage 6

Note that you can also use leftover bread that isn't sandwich bread, as in this photo with baguette, pain de campagne, Arthur's pavé...

Stage 7

... no problem, your breadcrumbs will be even tastier, it will just take a little longer to obtain a fine enough powder.

Remarks

Another option for drying: use the residual heat of the oven after cooking something (such as a roast). As soon as you have finished cooking, turn the oven off and put in the tray of bread for 1 hour.

Keeping: Several months in an airtight jar.

Source: Home made.

Nutritional information

	Proteins (gr)	Carbohydrates (gr)	Fats (gr)	Energy value (in k-calories)	Energy value (in k-joules)
Whole recipe	280 RDI=110 %	2,300 RDI=220 %	40 RDI=6 %	460 RDI=20 %	1,930 RDI: 20 %
Per 100 g	140 RDI=60 %	1,150 RDI=110 %	20 RDI=3 %	230 RDI=10 %	960 RDI: 10 %

Possible allergens in this recipe: Gluten

How much will it cost?

For 180 g : 0.25 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.

This recipe uses (among others)

Bread

You can get more informations, or check-out other recipes which use it, for example: Brussels-Bombay salad, Montlebon toast, Ham and cheese slices with spring onions, Kérinou slices, Hot sesame-cream chicken tartines, ... See them all 76

Other recipes you may also like

Frozen nougat

Dazzle your guests with this delicious dessert, a creamy blend of meringue, whipped cream and dried fruit that can be prepared several days in advance.

November 17^th 2024295 K4.5 1 hour 25 min.

Meringues

A very simple recipe but which always impresses.

June 10^th 2019408 K4.5 4 hours 20 min.

Brioche dough

It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site.

September 16^th 2020545 K 44.2 14 hours 30 min.

Vanilla sugar

Almost essential in patisserie, you can find it in expensive little sachets of about 10g. It's necessary to distinguish between the vanilla sugar which really contains vanilla, and vanillin sugar, purely chemical which has never seen a vanilla pod. Here is how to quickly make a whole jar full of your own vanilla sugar.

August 12^th 2018439 K 15 30 min.

Clarified butter

This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.

June 21^th 2017479 K4.2 2 hours 15 min.

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.