Home-made breadcrumb coating


Home-made breadcrumb coating
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.
86K 31 3.7
Grade this recipe:

Last modified on: October 28th 2018

Keywords for this recipe:BreadDryPowderCrumbs
For 180 g, you will need:
  • 1 bread 200 g bread
  • Total weight: 200 grams

Change these quantities to make: 60 g 90 g 180 g 360 g 540 g
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
7 min.1 hour1 hour 7 min.
At what time:
  • When will I finish if I start the recipe at ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

Step by step recipe


Stage 1 - 3 min.
Home-made breadcrumb coating : Photo of step #1
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
Home-made breadcrumb coating : Photo of step #2
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.
Home-made breadcrumb coating : Photo of step #3
After this time, leave to cool, then tip the bread into a food-processor or blender goblet.

Stage 4 - 2 min.
Home-made breadcrumb coating : Photo of step #4
Blend until the crumbs are as coarse or as fine as you want them.

Stage 5
Home-made breadcrumb coating : Photo of step #5
Keep dry in an airtight jar.
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.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
26 Kcal or 109 Kj16 gr130 gr2 gr
1 %6 %12 %<1 %
Per 100 g
Energetic valueProteins CarbohydratesFats
13 Kcal or 54 Kj8 gr65 gr1 gr
1 %3 %6 %<1 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
How much will it cost?
  • For 180 g : 0.23 €

Change currency:

Note : These prices are only approximate.
Source
Home made.
This recipe uses (among others)
Other recipes you may also like
Chocolate sauce
Chocolate sauce
This rich smooth chocolate sauce, with its full flavour, is one of the indispensable ingredients of profiteroles, but it can be used with many others desserts.
262K 24 32 min. February 21th 2011
Sesame fried scampi
Sesame fried scampi
Scampi, coated with a sesame crust, fried quickly, and served with a herb salad.
274K5 33 min. November 11th 2012
Almond tuiles
Almond tuiles
These delicious little biscuits ("tiles" in French) get their crunch and lightness from the use of flaked almonds rather than ground. It is not difficult to succeed, you just need to work fast after taking them out of the oven.
351K4 1 hour 18 min. August 21th 2019
How to make chocolate chips
How to make chocolate chips
These chocolate chips, very fine, are perfect for decorating a dessert, but they can also be incorporated in a preparation like mint ice-cream for example.
239K3.8 5 min. February 21th 2011
Béarnaise sauce
Béarnaise sauce
This very tasty sauce, flavoured with tarragon, chervil and shallot, with its hint of acidity, is perfect for grilled fish or meats. Its well-known as a difficult sauce, but here are all the tips that you need to succeed.
308K4 1 hour 6 min. May 22th 2016
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2022-05-22)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page